Considering I do a vast majority of my shopping in the hippy isle of the grocery store, I should probably like granola more than I do. However, for some reason, I have always been skeptical about granola. There seems to be to much sugar, too much crunch, it’s too dry, or too nutty- I don’t know! Call me high maintenance.
However, in the face of my discomfort with granola, I recalled one of my favorite ladies, Eleanor Roosevelt, encouraging us to ‘do something that scares you everyday.’ While cooking granola definitely does not scare me, it does push me outside of my comfort zone a little by baking and playing with food combinations I might not naturally choose. However, playing in the kitchen always seems like a success to me, so, there I went!
If you know me at all, or have followed this blog in the past, you know that I have a chocolate section on the recipe page, and thus this recipe doesn’t leap TOO far out of my comfort zone. What can I say, baby steps.
The good news is this recipe single-handedly has changed my perspective on granola. I literally had cravings mid-afternoon for a bowl of this delicious granola with vanilla yogurt. Oh my goodness, it was soooo good. Never again do I want to spend too much money on store bought granola. I’m a convert. Homemade granola for the win!
I have actually already looked up the ingredients for a new granola recipe, which goes to show that trying new things and stepping out of one’s comfort zone, really can be a glorious thing.
I hope you like this recipe as much as I did, and I hope you come back and see me!
Happy baking, and even happier eating 🙂
- 4 cups quick cooking oats
- 3 cups old fashioned oats
- 1/3 cup brown sugar
- 1/3 cup oil
- ½ cup honey
- ½ cup cocoa powder
- 1 cup chocolate chips
- Preheat the oven to 350˚F.
- Place the oats in a large bowl and set aside.
- In a small saucepan, over high heat, combine the brown sugar, oil, and honey. Bring to a boil. Remove the saucepan from the heat and whisk in the cocoa powder.
- Pour the cocoa mixture over the oats and stir until evenly coated.
- Spread the oats in a 9 x 13 inch pan and bake for 10 minutes.
- Remove the pan from the oven, turn the oven off, and stir in the chocolate chips.
- Place the pan back in the turned off oven (yes, turned off oven!), and allow to sit for 1- 2 hours. (This additional time can help add crispiness to the granola without over baking it!)
- Serve with milk, yogurt, or ice cream, and enjoy!
Notes and Tips!:
- Granola will keep for several days! Store in an airtight container in your pantry!
- Gluten free? Use gluten free oats! Vegan? Use dairy free chocolate chips!
- Source: Lynn’s Kitchen Adventures
- Like this recipe? Try these other delicious treats from ‘a rented kitchen’! (Recipe links found below the photos):