I know what you’re thinking, another granola recipe?! Yes, another granola recipe. What can I say, we LOVE our granola. What isn’t to love, salty, sweet, crunchy, nutty, oat goodness.
The boys have been scavenging for snacks lately and then it dawned on me. We didn’t have granola. I try to keep it around since they eat it all the time, yet somehow life got busy and we haven’t had any for a while. It was time to make a new flavor combining my beloved dark chocolate gingerbread granola and the boys’ favorite vanilla almond granola.
In our house granola is good any time of the day. It all starts at breakfast, either plain or with yogurt and fruit. Then for Sean’s second breakfast. Ya know, after big brothers have left for school and he’s hungry again before he goes to school.
Then there is the after school snack. The boys hunt down the bigger chunks and eat them straight up or pour the smaller pieces into their yogurt. After dinner when Josh is on snack patrol he’ll grab the jar of granola and munch.
So you see, granola is necessary for our existence. The eating actually starts before it is even in the jar. I fight the kids off while it cools. The last thing I need is for them to dive in while the chocolate is still a melted mess. Then once it is time to break up the granola the free for all begins.
I try to break it up into a mix of smaller pieces and bigger chunks. The boys pounce and break off huge chunks, essentially granola bar sized pieces and shoving it in their mouths. It is a sight to be seen, just keep your distance or you may be injured. Don’t come between three growing boys and their granola.
Chocolate Almond Granola
4 c. rolled oats
1 1/2 c. raw slivered almonds
1/2 c. coconut oil
1/4 c. honey
1/4 c. brown sugar
2 Tbs. dark chocolate cocoa powder
1 tsp. salt
1 Tbs. vanilla
1 c. dark chocolate chips
Preheat oven to 300 degrees . Stir the oats and almonds in a large bowl. In a small saucepan over medium heat cook the oil, honey, sugar, cocoa powder and salt until dissolved. Remove from heat and whisk in the vanilla. Pour over the oats and nuts and stir to coat evenly. Spread on a parchment lined cookie sheet and bake for 50-60 minutes, stirring every 15 minutes.
Once out of the oven sprinkle the chocolate chips evenly over the granola. Allow to cool completely before breaking up (or pop in the fridge if you can’t stand the wait). Store in an airtight container.
Yields: About 7 1/2 cups