I know, I know, another granola recipe. There are a lot of granola recipes on this site already, and this newest addition makes TEN. Yup, 10 granola recipes to choose from – not bad really. If you eat granola for breakfast on a weekly (or almost daily) basis, it’s good to shake things up with new recipes. And you’re in luck, because this one is fantastic.
Sunday night is granola night making over here in this kitchen. For me it’s a good way to make sure that I’ve got breakfasts covered for the upcoming week and it’s a pretty simple and enjoyable task. Added bonus, it makes your kitchen smell amazing. The cocoa here adds a dark, chocolately richness to the granola, without it being super sweet. You’re not going to fool anyone about this being dessert. It’s breakfast! It’s got chocolate in it! Sounds pretty perfect to me!
All the add-ins from the hazelnuts and almonds to the coconut ribbons and dried sour cherries keep on adding up to awesome. There’s lots of crunch and flavour going on. A dollop of greek yogurt, or better yet, coconut yogurt and breakfast is ready.
cocoa hazelnut granola with sour cherries & coconut ribbons
(roughly adapted from Food in Jars)
4 c rolled oats (use g/f oats for a gluten-free version)
1/2 c hazelnuts, roughly chopped
1/2 c almonds, roughly chopped
1/2 c coconut ribbons, unsweetened
1/4 t kosher salt
4 T cocoa powder
1/3 c maple syrup
1/3 c melted coconut oil
1 c dried sour cherries, roughly chopped
Preheat oven to 300F. Cover 2 baking sheets with parchment paper and set aside.
In a large mixing bowl, combine the oats, nuts, coconut, salt and cocoa powder together with a wooden spoon (or if you’re like me, use your hands). Measure the coconut oil into a measuring cup and then pour in the maple syrup, so when you pour everything into the oat mixture, the syrup slides out easily. Give everything a good stir until well mixed (I use a wooden spoon to do the dirty work). Evenly divide the oats onto 2 trays and bake, stirring every 15 minutes or so until evenly done – about 35 minutes in the oven should do it. When the trays come out of the oven, scatter the dried sour cherries over top. Let the mixture cool before packing in tightly sealed jars.