decadent chocolate granola

by melanie on January 8, 2012

Post image for decadent  chocolate granola

Oats are naturally gluten-free, however they are often processed in facilities which process other products containing gluten – so if that’s important to you – look for rolled oats which are guaranteed gluten-free (such Bob’s Red Mill).  If you don’t have this particular combination of nuts and seeds – just use what you have or whatever you like.  I usually take the opportunity to empty out all of the little bags of seeds etc that have accumulated at the back of the shelf and just dump it all in. 

The original recipe (from Clean Food by Terry Walters) does not include chocolate.  I added bittersweet chocolate chips the first time I made this, imagining nice chunks of chocolate in the granola.  Well – it didn’t turn out that way because of course, the chocolate melted completely coating everything – which turned out much better than I had imagined.  So now I make it this way every time.  If you would rather have of nuggets of chocolate, add your choc chips when you pull the granola out of the oven.

If you want to feed this to your kids for breakfast – leave out the chocolate and cut the oil to 1/2 cup.  We eat this beautiful chocolate granola as a treat.

Note: I found a new food blog, Nicole at Artic Garden Studio - very interested stuff she is doing in Alaska!  Anyway, I used her idea of using the coconut oil in granola

a link to this post has been shared at Slight Indulgent Tuesday and Allergy Friendly Friday.

4 cups old-fashioned gluten-free rolled oats (not instant)
2 cups crunchy brown rice cereal (or other gluten-free cereal)
1 cup shredded unsweetened coconut
1 cup raw sunflower seeds
1/2 cup sesame seeds
1 cup pumpkin seeds
1 – 2 cups raw almonds
1 cup dried cranberries (or raisins)
1 cup dark chocolate chips
3/4 cup coconut oil (melted)
3/4 maple syrup

Preheat oven to 250 degrees.

Mix all ingredients together in a big bowl and transfer to a large baking sheet (I use my biggest roasting pan).

Bake in the middle of the oven for about 60 minutes.  Stir several times during the cooking time so all the ingredients have a chance to dry out and roast a bit.  When you stir, the melted chocolate will coat all of the other ingredients.

Remove from the oven and allow to completely cool.  The granola will crisp up considerably as it cools.  Break into chunks and store in an air-tight container.

 Options:
- use olive oil instead of the coconut oil
- dried cherries are especially good!  especially with bittersweet chocolate
- use a combination of maple syrup and honey
- add a bit of vanilla or almond extract
- add cinnamon or cardamom

{ 6 comments… read them below or add one }

Laura @ Gluten Free Pantry January 8, 2012 at 4:41 pm

This recipe looks delightful! I love the addition of chocolate chips, cranberries and pumpkin seeds to it too.

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jane h-d January 8, 2012 at 9:08 pm

How decadent can we get! Wow…..that would be such a great dessert treat.
xoxoxoxo

j

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tfmarbo January 9, 2012 at 1:09 am

Does anyone know the calorie count on this? If so, would love to know.

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melanie January 9, 2012 at 7:36 pm

I don’t know – there are applications on the internet if you want to find out – just search for calorie count. However, as with most granola, you can bet that the calories are high…

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Nicole January 10, 2012 at 4:49 am

Oh boy! Once my boyfriend finds the comment you left on my blog and links back here he is going to want me to make this granola next. He is a total chocolate addict and would love this! It looks very good, maybe even good enough for dessert.

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Melanie January 10, 2012 at 10:04 pm

my husband would love to eat this for breakfast with kefir…definitely going to try this. Thanks for sharing! :)

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