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
Printable recipe
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.


Flourchild said...

Oh yum I loved the granola! Im glad you enjoyed it!!

Mary said...

Your granola looks wonderful, Leslie. It's chock full of good things with wonderful flavors. Don't be afraid of canning. Start with jam, move on to jelly and fruit syrups and then to tomatoes. Books abound for folks who want to "put-by" food for their pantries. I hope you have a wonderful day. Blessings...Mary

rebecca said...

You had me at chocolate! That'll be included next time I make granola.

Anonymous said...

I didn't think to add chocolate to my granola. Which surprised me, as I am pretty much a chocolate fiend! But your granola looks absolutely great!!

How is Ramadan going for you and your hubby? I know that my Muslim co-workers are a bit crabbier than usual due to the lack of food/hydration during the day. But, I don't blame them because I would be a raging mess if I were fasting. So kudos to you!

Hanaâ said...

I meant to make the granola too (especially now that totally I'm into homemade yogurt). Alas, I didn't get around to it. As soon as I get a chance, I'm thinking of making your variety though. I like your chocolate addition :o)

Mags said...

Cocoa puffs for grown ups....I love it!

Whenever you can get away with eating chocolate for breakfast, I'm all over it!

Julie said...

I ddn't make this granola a few weeks ago. I am gong to have to try your version with the chocolate chips. YUM!

Gloria said...

Chocolate makes everything better! That's my motto. Your granola looks great! :)

Ms Fifikins said...

Oh yum! I still have some granola left from a few weeks ago, but now my kids have discovered it I don't think it will be here for long! I have said they can make the next batch and if I include chocolate chips in the recipe I suspect they will make it all the time!

Anonymous said...

Great idea to add chocolate! I like chocolate chip granola bars, but never thought of including it in homemade granola.