Cocoa Almond Granola gives your everyday breakfast routine an upgrade — it’s full of all the good stuff like oats and almonds, with a little bit of cocoa to make it fabulous.
Did your mom ever let you buy Cocoa Krispies or Coco Puffs when you were a kid? Remember how your plain old white milk magically turned into chocolate milk by the time you were finished with the cereal?
That was so cool.
That’s the first thing I thought of when I saw Joy’s recipe for Cocoa Granola.
It’s time for round 3 of the Joy the Baker Cookbook Spotlight and Cook Off hosted by Heather at Girlichef. She asked a group of bloggers to join her in getting out the word— Joy Wilson of the Joy the Baker blog has a cookbook debuting this month! We got advance copies of the book in exchange for sharing with our readers a few of Joy’s recipes. For week 1 I made the unbelievable Frosted Brownies. Week 2 featured the elegant Lady Grey Tea Cakes, and now this week it’s free choice!
Cocoa powder in granola—why didn’t I think of that? I’ve been making homemade granola since college, and I thought I was being creative with it, but now see I was stuck in a rut. Joy thought outside the box and takes granola into a new arena. She says this is the perfect late night/wee hours of the morning food, but I see it as an after school snack or decadent breakfast. I used the super deep dutched cocoa, which is why my granola looks so dark, but I think regular cocoa powder would have been better, at least visually. If you’re in the mood to embellish, how about some tart dried cherries and mini chocolate chips
- 4 cups old-fashioned oats
- 1 cup raw whole almonds
- 1 cup sweetened shredded coconut
- 1 1/2 tsp ground cinnamon
- 2 Tbsp unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup honey
- 1/3 cup vegetable oil
- 2 Tbsp butter
- 2 tsp pure vanilla extract
- Place racks in the center and upper third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
- In a large bowl, toss together oats, almonds, coconut, cinnamon, cocoa powder and salt. Set aside.
- In a medium saucepan combine sugar, honey, oil and butter. Stir over medium heat until sugar dissolves and mixture begins to bubble. Remove from heat and stir in vanilla.
- Pour the warm sugar mixture over the oat mixture and toss with a wooden spoon. Toss until all of the oats and almond bits are at least moistened by the sugar mixture. Spoon mixture onto prepared baking sheets and place in the oven.
- Bake granola for 30 minutes, removing from the oven to toss and stir 2 to 3 times during baking. Granola is done when it is toasted around the edges and fragrant.
- Remove from the oven and cool completely. Store in an airtight container, at room temperature, for up to 2 weeks.
recipe from Joy The Baker Cookbook
Joy the Baker Cookbook is now officially on the shelves!