Chocolate Coconut Granola

Need an excuse to eat chocolate for breakfast?

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I usually don’t. But if you have judgey roommates, spouses, coworkers, pets or parents… here’s a DELICIOUS, healthy, more sensible (and socially acceptable) way to enjoy chocolate for breakfast. CHOCOLATE COCONUT GRANOLA! Crunchy, nutty, rich and chocolatey. Easy to prep and only 25 minutes to bake. Get ready for your new favorite granola.

20140429-224418.jpgAs I have mentioned before, I LOVE eating sweet stuff for breakfast. I also really like granola. Really.

What better way to cure those midweek “I don’t want to get out of bed” blues than by starting your day off with some morning chocolate! Chocolate is a great motivator. 🙂 Also, your kitchen will smell like chocolate cake while baking this. I’m getting hungry just thinking about that smell.

Of course, granola is not just for breakfast. This crunchy, chocolatey treat makes a great topping for yogurt, ice cream or just by itself. While photographing this, I ate HANDFULS. That tends to get problematic when your subject amount keeps disappearing. Whoops.

20140430-013742.jpgYou might be saying: “How the heck is this stuff healthy??” To make this granola, I used my maple almond cinnamon granola recipe as a base.   This Chocolate Coconut Granola has a very similar sugar and fat content as the base recipe.  How? I removed a little bit of the butter/oil fat and sugar to make up for the addition of some chocolate chips that really bring home the chocolate taste. I also added some flaxseed meal which adds some extra fiber and some healthy Omega-3s. You can totally omit this ingredient if you don’t have it. It won’t change the flavor with or without it. You’ll just be missing an extra “healthy” boost!

So, go ahead. Have it for breakfast. You know you want to.

20140429-224328.jpgAnother great thing about this granola: It’s adaptable. All you need are old fashioned oats and unsweetened cocoa powder. Other than that – you can do equal substitution of many ingredients. Don’t have almonds? That’s ok, substitute another type of raw nut. Don’t have nuts? Allergic to nuts? Sub in more oats. Allergic to coconut? (sorry Alana!) No worries, sub in more nuts or oats. Want to use coconut oil? Sure. Or flaxseed, double paleo, super slick, vegan, dairy-free, nut-free, caveman oil? No problem. Want to use butter? YES – go right ahead. Want to add dried fruit instead of chocolate chips? Wait, WHAT? Sure, you can. But you’re missing the point. Want to stick to the recipe? That’s cool too.

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Since I’ve posted variations of this recipe two other times, I’m not going to bore you with the details. I’ll save you the reading time. If you need more photo explanation – head on over to my first or second granola posts for more detailed process/prep pictures.

I will stress, you want to mix in the cocoa powder with all your wet ingredients until smooth. It will look like a thin, chocolate ganache – and it will taste so rich and chocolatey. Mmmm – go ahead and give it a taste.

20140429-225752.jpgGo. Make some. Make your house smell like chocolate cake that you can eat for breakfast!

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Chocolate Coconut Granola.jpgRecipe: Chocolate Coconut Granola

Yield: About 4.5 cups

Time: 30-35 minutes

Ingredients:

  • 2 cups of old fashioned oats
  • 1 cup of raw nuts, coarsely chopped (I used raw almonds)*
  • ½ cup of sweetened shredded coconut*
  • ¼ cup of flaxseed meal (optional and can omit without substitution)
  • ¼ teaspoon of salt
  • 2 tablespoons of canola oil*
  • 2 tablespoons of honey
  • 1 and ½ tablespoons of water
  • ¼ cup of dark brown sugar
  • 1/3 cup of unsweetened cocoa powder
  • 1/3 cup chocolate chips (dark or semisweet)**

Instructions:

  1. Preheat oven to 320 degrees F. Place oven rack on top 1/3 in the oven. Prepare a large baking sheet with parchment paper or nonstick aluminum foil and set aside.
  2. In a large bowl, combine the first set of ingredients (oats through the salt) and stir.
  3. In a small saucepan, add the oil, honey,*** water, brown sugar and cocoa powder. Whisk while gently heating on very low heat for about 1 minute. Then turn off heat and continue to mix until everything is smooth and well combined. Do not overheat – this mixture will burn easily. You can also mix this without heat, but I find warming the mixture makes it easier to get everything well combined and smooth.
  4. Pour liquid over oat mixture and stir until the oat mixture is well coated. Stir in chocolate chips and spread into a single layer on prepared baking sheet.
  5. Bake at 320 for 25 minutes – stirring once half way. Allow to cool to room temperature and store in a airtight container for up to 2 weeks.

* See the above text about substitutions

**Chocolate Chips are heat resistant and don’t melt, but they do get soft. If you don’t want soft chips or are using baking chocolate, be sure to add this AFTER baking the granola.

*** Be sure to add the oil first, then use the same tablespoon to measure honey, the honey will slide right out because the oil created a nonstick surface!

Recipe adapted from my Maple Almond Cinnamon Granola

20140429-224439.jpgOops. I spilled again. I guess I’m just going to have to eat to clean up this mess.

Want more granola?!

Maple Pecan Quinoa Granola

Maple Pecan Quinoa Granola.jpgMaple Almond Cinnamon Granola

Maple Almond Cinnamon Granola

 

 

 

 

Woo!

Happy Monday Everyone! My blog hit a milestone this past weekend – my Peanut Butter Banana Oatmeal Muffin recipe was featured in the Washingtonian. Check it out!

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Woo!

On deck: An easy, super chocolatey cookie recipe is on its way to you later this week!  Stay tuned!Triple Chocolate Cookies

No-Bake Butterscotch Oatmeal Bars

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Summer is the season for so many wonderful things: BBQs, beach trips, outdoor concerts, sweating while doing just about anything, and eating tons and tons of ice cream.   This week, I was craving something sweet that was NOT ice cream and I really didn’t want to sweat while making it.  However, there is this whole dilemma that I can’t turn on my oven to bake because it’s just too damn hot on the 5th floor.

The solution – super fast No-Bake bars! 

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I chose butterscotch for these bars because my Taller Half LOVES butterscotch, and his birthday was last week.  Aw. I’m such a good girlfriend. (meanwhile I’m in the kitchen scarfing down half the batch before I even show him what I no-baked) Yes.  I made these bars with total and complete unselfish love.

Anyway,

Let’s review why these bars are amazing and you need to get in your kitchen and No-bake these bars right now:

  1. These bars are subtly sweet, chewy and creamy all in one
  2. They take less than 10 minutes to no-bake
  3.  You only need 7 ingredients (well, 8 if you include salt)
  4. These bars have peanut butter (Protein!) and oats (Fiber!)

You will thank me.  We finished the first batch in 2 days.  TWO days. oops

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My Taller Half says they taste like a cross between a chewy granola bar and butterscotch fudge.  You heard me.  You are making chewygranolabutterscotchfudge bars in less than 10 min!

Let’s no-bake some butterscotch oatmeal bars in a DASH!

First combine the oats, salt and butterscotch chips in a large bowl

Then melt peanut butter, oil, milk and honey in a small saucepan.  Heat slowly and stir.  This mixture can burn easily, so keep the heat low and keep stirring.  Plus, it’s too damn hot out!  No need to turn that burner all the way up!

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Keep stirring. This mixture is not well incorporated yet!

Heat mixture and stir until everything is combined.   Then remove from heat and add the vanilla extract.

Next, simply add the wet mixture to the oat and butterscotch mixture and stir with a rubber spatula until all the oats are coated and the butterscotch chips are nice and melted.  Mmmmm melty butterscotch.  This mixture is deeee-licious.

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Now scoop out everything into a 8×8 baking dish that is lined with parchment paper and squish down to even out the mixture and let it set for about 30 min.  I put the first batch in the fridge to set, because my kitchen is A LOT hotter than “room temp”.  If your kitchen is a normal temperature or you are blessed with air conditioning, then you can probably let them set outside the fridge.

20130729-213423.jpgAfter the bars have set, eat entire pan of oat bars cut into squares and enjoy.  Store bars in fridge, if you have any left after I ate them all.  : )

20130729-213445.jpgMMmmm  look at that chewy, oaty texture.  The creamy butterscotch and peanut butter smooths oat the old fashioned oats and you get this wonderful chewy, creamy bite! Yum!

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20130729-213529.jpgRecipe: No-Bake Butterscotch Oatmeal Bars

  • Prep Time: 10 min
  • Resting time: 30 min
  • Total Time: 40 min
  • Makes 1 full 8×8 pan

Ingredients:

     Dry Ingredients:

  • 2 cups old fashioned oats (not quick oats)
  • 1/2 teaspoon salt
  • 1 cup butterscotch chips

     Wet Ingredients:

  • 1 cup creamy peanut butter (I always bake or no-bake with Skippy)
  • 1/4 cup vegetable oil
  • 1/4 cup honey (you can use less to make them less sweet) – **see below for tip for measuring
  • 1/4 cup milk (I used 1%, but you can use whatever you have)
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Line an 8×8 dish with parchment paper
  2. In a large bowl, add all the dry ingredients and stir
  3. In a small saucepan, combine all the wet ingredients, except vanilla.**
  4. On low heat, melt the peanut butter and stir to incorporate all the wet ingredients.  Do this slowly and keep an eye on it.  This mixture can burn easily.
  5. When peanut butter is melted, remove from heat and stir in the vanilla.
  6. Pour hot wet ingredients directly into bowl with dry ingredients. Stir until all oats are coated with warm mixture and the butterscotch chips are melted. (I used a large rubber spatula to stir this all together.)
  7. Pour into prepared baking dish and press down with either a metal or rubber spatula to make an even layer
  8. Let it set in the fridge for about 30 min.
  9. Cut into bars and Enjoy!

Store leftovers in a air tight container in fridge for about a week.

** To easily measure honey, use the same cup as the vegetable oil and measure after oil.  Or, spray measuring cup with non-stick cooking spray (such as Pam) before pouring honey in.

Recipe source: deliciousinadash.wordpress.com