Homemade granola is one of those truly magnificent things. It’s much different than store-bought granola because it has a better chew to it, while maintaining its crunchy integrity. Rolled oats is usually the base of granola and then, there is endless possibilities to the ingredients you can add to make your very own special concoction.
Since it’s Valentine’s Day, I thought I would throw a little cocoa into this recipe mix, also because it tastes so darn good. The light dusting of rich chocolaty powder coats the oats like a dry glaze and it dissolves in your mouth with a sweet, but savory taste.
Nothing goes better with chocolate than nuts and I loaded this recipe up on hazelnuts, almonds and pecans to turn this simple granola into a nut festival for a spectacular crunch. The combination of oats, nuts and cocoa make this a granola worth eating as dessert, on a long hike, or spooned from a bowl with milk or yogurt at breakfast. This is one versatile homemade treat.
3 cups rolled oats
1 cup hazelnuts, skinned
1 cup raw almonds
1 cup raw pecans
1/3 cup raw sunflower seeds
2 tablespoons chia seeds
1/2 cup cocoa powder
1 teaspoon salt
1/3 cup vegetable oil
1/3 cup maple syrup
(Makes about 6 Cups)
- Preheat oven to 225 degrees. In a large bowl add granola, nuts, sunflower seeds and chia seeds, toss. Add cocoa powder and salt, toss again.
- In a measuring cup add oil and maple syrup. Microwave for 30 seconds. Pour oil mixture over oats and toss with hands to coat.
- Pour granola out onto a parchment lined baking sheet. Spread granola into one layer.
- Bake in the oven for 3 hours, stirring every 30 minutes. Remove from oven and let cool to room temperature on sheet pan, about 1 hour. Spoon into sealed jar to store. Enjoy!