Chocolate Almond Chia Granola

Chocolate Almond Chia GranolaI’m not sure I know anyone who would pass up a bowl of homemade granola. If you do know someone who claims they aren’t a fan maybe you should make them some to let them in on the delicious secret.  There about a million ways to make it but I prefer to stay on the simpler side with a basic formula that you can add or subtract to as your making it on a whim. I’m sure you have tried many store bought varieties of granola like I have and they just cannot measure up. 

I have made this version of Sarah’s granola from my new roots for quite some time now and have just adapted along the way. I love her blog and the added nutrition explanations she gives with each recipe. If you have never had a chance to visit her blog I highly suggest taking a self guided tour.

 

Chocolate Almond Chia Granola
Yields 8
A simple and delicious granola recipe utilizing natural sweetener and coconut oil to deliver a wholesome treat!
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 4 C. Rolled Oats (Not the quick or instant kind)
  2. 1 C. Slivered Almonds ( or chopped whole almonds)
  3. 1 1/2 C. Unsweetened Coconut
  4. 1/4 C. Sesame Seeds (raw sunflower seeds or pumpkin seeds would work too)
  5. 1 t. Fine Sea Salt
  6. 2 T. Unsweetened Cocoa Powder
  7. 1 t. Ground Cinnamon
  8. 1/3 C. Agave (Honey or Maple Syrup would work too)
  9. 1/4 C. Coconut Oil
  10. 1 t. Vanilla Extract
  11. 2 T. Chia Seeds
  12. 1 C. Dried Fruit (Optional)
Instructions
  1. Preheat oven to 350 F.
  2. Measure out all the dry ingredients into a large bowl together. Mix together.
  3. Combine the agave, coconut oil and extract in a microwave safe bowl. Microwave for approximately 45 seconds and whisk to combine into a emulsified mixture.
  4. Pour the wet ingredients into the dry and combine until all the ingredients are coated. Spread in an even layer on a parchment lined baking sheet.
  5. Bake for 10 minutes and then take out the sheet to stir the mixture around to ensure even baking. Place in the oven for 10 more minutes, stir and then another 5 minutes to finish.
  6. Add the chia seeds and any dried fruit at this time.
Notes
  1. This recipe yields roughly 8 Cups and it works well for our household to divide into two containers and freeze one. Each portion lasts about a week with two of us eating it for breakfast or for a snack with yogurt throughout the week.
Adapted from My New Roots
Adapted from My New Roots
Soy and Sugar http://www.soyandsugar.com/

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