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Ingredients
- 10 c. Rolled oats
- 1/2 c. Unsweetened cocoa pwdr
- 1 tsp Salt
- 1 c. Honey
- 1 tsp Vanilla
Directions
- Now which I've been trying to fall back on the wagon again I recently took a look in the fatfree archives for the cocoa/chocolate granola recipe I'd posted here some years ago. I found my apricot granola one but not the chocolate, so I tried what I*thought* I'd probably done before, it worked out fine, and I'm posting it here.
- If, like me, you have big cravings for something sweet, chocolate and crunchy, I think you'll find this simple recipe very worth making, because when you're crunching it up in your mouth it's like eating a chocolate cookie.
- The amount of salt is just on the edge of noticeable, and I think it adds to the effect by suggesting the kind of slightly-salty taste you get from having buttered a baking pan (or possibly the kind of taste you get with chocolate-covered peanuts). So if you either should not have or possibly do not care for salt, you will probably want to use less.
- Preheat your oven to 350 degrees:Dump oats, cocoa and salt into a big bowl, and mix till the oats are proportionately coated. Add in honey and vanilla and work this mix with your
- *hands* till it's all proportionately mixed/ coated.
- Spread it all out on a large cookie sheet and bake for 30 min, taking it out every five min to stir it around.
- If you live in a humid climate like I do, you'll want to put it in an airtight container shortly after taking it out of the oven, so it stays very crunchy.
- When I made this the other day I also put in 1/2 tsp of coconut extract ... almond extract would probably also be good.
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