Sunday, August 29, 2010
Chocolatey Granola - Cocoa Puffs for Grown-Ups
This week, Sweet Melissa Sundays bakers are making the Sweet Plum Clafoutis with Almonds. I'm a little behind, so I made what they made a few couple of weeks ago, the Cherry Almond Granola (chosen by Wendy of Pink Stripes). Although I had bought everything I needed to make the recipe, things have been so busy at work that I didn't have time to make the recipe with the other SMSers. But I spied Jessica's (of My Baking Heart) version, to which she added chocolate chips, and I decided it would have to get made soon.
Granola is a favorite here, and this one, with its chocolate and cinnamon overtones, takes granola to a whole new level. Chocolate for breakfast...yay!
Chocolate Granola - adapted from The Sweet Melissa Baking Book
4 cups/320 grams old-fashioned (not quick) oats
1/2 cup/66 grams raw sunflower seeds
2/3 cup/92 grams pumpkin seeds
1 1/3 cups/240 grams semisweet or bittersweet chocolate chips
1/4 cup/37 grams dry milk powder (optional)
1/2 cup/225 grams whole almonds
1/4 cup/50 grams canola or vegetable oil
1/3 cup/90 grams clover honey
1/3 cup/75 grams maple syrup
1 1/2 teaspoons ground cinnamon
1/2 cup/80 grams dried blueberries
1 cup/120 grams dried cherries
Preheat oven to 250 degrees. Line two sheet pans or cookie sheets with parchment paper or foil.
In a large bowl, combine the oats, sunflower and pumpkin seeds, almonds, chocolate chips and dry milk powder. Stir well to combine (I used my hands for this part).
In a small saucepan, combine the oil, honey, maple syrup and cinnamon. Bring to a simmer over medium-low heat. Pour the hot mixture over the oat mixture and stir well.
Divide the mixture evenly between the sheet pans and bake for 1 1/2 to 2 hours, stirring every 15 minutes, until golden (it's a little hard to tell because of the chocolate, but you can also monitor the moisture of the granola). Remove to a rack to cool completely.
Break up the granola into a bowl and add the dried fruit. Mix thoroughly.
Store in the refrigerator for up to one month. Makes 2 quarts.