On the sixth Day of Sugar, my true love gave to me . .
Cocoa Almond Granola
It’s freezing cold outside! It was a whopping 6 degrees when I went to the gym yesterday morning. I hate the cold and so I think I may just stay inside the rest of the winter and bake. My list of things I want to make just keeps growing, so I figure if I stay inside for the next three months, I may just make a dent in that list.
I wanted to share a few things during this 12 Days of Sugar that would be make great neighbor gifts. This granola is one of them. It is so delicious and is so easy peasy to make. It’s crunchy, not to sweet with a just subtle taste of chocolate. I haven’t been able to stop eating it.
This would be perfect for gifting. Fill a cellophane bag or a mason jar with it and you’ve got a fabulous, delicious gift. You can sprinkle it over oatmeal, have a bowl of it with milk, put it in yogurt or just eat it by the handful when you need a quick snack. I think this would also be delicious with some craisins added to it.
This granola is definitely a beautiful thing!
- Remove from the oven and cool completely. Store in an airtight container, at room temperature, for up to 2 weeks.
- 4 cups old-fashioned oats
- 1 cup raw whole almonds (I used sliced)
- 1 cup sweetened shredded coconut
- 1 1/2 tsp ground cinnamon
- 2 Tbsp unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup honey
- 1/3 cup vegetable oil
- 2 Tbsp butter
- 2 tsp pure vanilla extract
Preheat oven to 350 degrees. Line 2 small baking sheets or one large cookie sheet with parchment paper or a silpat liner and set aside.
In a large bowl, toss together oats, almonds, coconut, cinnamon, cocoa powder and salt. Set aside.
In a medium saucepan combine sugar, honey, oil and butter. Stir over medium heat until sugar dissolves and mixture begins to bubble. Remove from heat and stir in vanilla.
Pour the warm sugar mixture over the oat mixture and toss with a wooden spoon. Toss until all of the oats and almond bits are at least moistened by the sugar mixture. Spoon mixture onto prepared baking sheets and place in the oven.
Bake granola for 30-40 minutes, removing from the oven to toss and stir 2 to 3 times during baking. Granola is done when it is toasted around the edges and fragrant.
Remove from the oven and cool completely. Store in an airtight container, at room temperature, for up to 2 weeks.
Recipe Source: Joy The Baker Cookbook