Рецепт Cocoa Berry Granola
Cocoa Berry Granola
My love for crunchy granola to top my morning ritual of Chobani yogurt continues. For the past two years, I have Chobani and granola for breakfast. Well about 95% of the time anyway.
My go-to granola is Kashi Go-Lean crunch. But when I have the time to make my own granola, I am in crunch heaven.
We stopped by Sprouts Farmer’s Market Grocery store because I was in search of Black Rice. Remind me to tell you all about my “Chopped” challenge with black rice.
Back to granola. Since I was at sprouts, I picked up a few ingredients with the intent to make my own granola. And to my surprise, I actually made some. I had chocolate on my brain. No surprise there, so I made Cocoa Granola with Dried Blueberries.
Cocoa Berry Granola
Author: Marlene Baird
Serves: 5 cups
Ingredients
- 3 cups rolled oats
- ¼ cup cocoa powder
- ⅔ cup honey
- ⅛ teaspoon salt
- ⅓ cup unsalted sunflower seeds
- ½ Tablespoon vanilla extract
- ½ cup dried blueberries, cut in half
- ½ cup unsweetened coconut flakes
Directions
Pre heat the oven to 375 degrees F
In a large bowl mix the oats and cocoa powder.
Add the honey, salt, vanilla extract and sunflower seeds
Use your hands to mix it well and spread it evenly on a baking sheet.
In a preheated oven, bake for 10 minutes-use a timer, it burns very easily.
Take it out of the oven and using a spatula turn it over.
Bale for 10 more minutes, toss again
Add ½ the coconut flake and bake for 5 more minutes.
Once it’s ready, it should feel dry but it won’t get crispy until it cools down,
When its cool and crispy, mix in the remaining coconut flakes and the blueberries. Store in a jar and enjoy.
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I like the combining toasted coconut flakes and regular flakes together.
Remember, it gets crispy once it has cooled down completely.
So you all know what this means don’t you? It means I will be having chocolate for breakfast and won’t feel one bit guilty.