Chocolate Chunk Granola

Guys, it’s okay.

You guys! Don’t freak out. I know that granola sounds like a health food. I know you come to my blog looking for recipes with components like chocolate covered bacon, and you don’t want anything to do with these goddamn flax seeds.

I know. I empathize with that. But there are several reasons that I decided to post this recipe:

1. I invented it! Well, adapted it. But still!
2. Granola is part of a balanced breakfast. I eat it every morning with yogurt. It’s good for you!
3. This granola has chocolate in it.

See? Chocolate. Everything’s going to be fine.

I’m trying to eat healthier foods in general. It’s going well, but it has not been an easy road for me. I mean, I was one of those kids who would eat all the M&Ms out of her trail mix, and nothing else. So even though I started eating natural granola instead of highly processed cereals for breakfast, I still found myself opting for the varieties that contained chocolate. My personal favorite brand is Back to Nature, but it costs a lot of money for a little granola. So, after combing a couple blogs and cookbooks, I came up with a recipe that’s good(-ish) for me, and appeases my sweet tooth.  Here goes:

Chocolate Chunk Granola

6 c. oats (I used Quaker, but any old oats will do.  Just not instant.)

1 c. wheat germ

¼ c. flax seeds

¼ c. sesame seeds

¼ c. brown sugar

1 tbsp. cocoa powder (I, of course, used my favorite Black Onyx cocoa powder.)

½ tsp. cinnamon

¼ tsp. salt

½ c. honey

1/3 c. vegetable oil

½ tsp. vanilla extract

1 package of dark chocolate chips (dark chocolate is better for you than milk chocolate—I’ve read a lot of articles that say it may even be good for you in small qualities, but I’m no scientist, so please don’t take my word for it).

Preheat over to 300 degrees.

Mix dry ingredients in a bowl and stir well.  Transfer mixture into a large (9x13”) baking dish.

Heat honey, oil, and vanilla in a saucepan over medium-low heat until combined.  Then pour the honey mixture over the oat mixture and stir it with a rubber spatula.  Bake for an hour, thoroughly stirring every 10 minutes with a rubber spatula.

When the granola has turned dark brown (but not burnt), it is done.  Cool on a wire rack.  When it’s completely cool, you can add your chocolate chips!  If you are not a big chocolate fan, first of all, why are you reading this blog?  And second, feel free to omit the chocolate, or add a dried fruit of your choice at this stage.

And voila! tasty, crunchy, chocolaty granola.  It made my apartment smell amazing all morning, and I made enough of it to last me about two weeks.  It should keep in an airtight container for about a week, and in the freezer indefinitely (I really have no clue).

Also, according to my (very dubious) calculations, this granola cost me a little over 50 cents a serving.  Not bad!  But I bet I could get it cheaper…must investigate.

Enjoy!

Roxanne

P.S.  Here's how I enjoy my morning granola: