Chocolate Nut Granola [Gluten Free]
I reignited a granola monster earlier this month. As I mentioned, my best friend Carly came to visit for a week from NYC. As I am on the quest to constantly be a perfect hostess, I like to have snacks on hand for my friends whenever they are at my place. Granola is a great option – you can have it for breakfast with yogurt and fruit, as a snack by the handful and it’s easy to send some home for those hangry airport moments.
I haven’t made a very good granola in months. I’ve been pretty disappointed with most of my endeavors as of late. Also I’ve burned a lot of granola as of late. Sometimes I try to brainstorm things I could do to make money on the side as far as food goes and I think making granola is a viable option but then so many people are in the granola game – and excelling at it.
Once I put some thought and a timer back into the granola game, I made a killer granola. I tried making this recipe without oil as well and it didn’t turn out quite as delicious. Plus I think the coconut oil really helps the chocolate flavor come through. This chocolate nut granola really made me feel like I could make a non-failure granola once again.
Sunday morning, my friend Chrissy and I walked to the Philz truck in the Marina for a coffee. We were discussing what to make for breakfast before I had to take her to the airport and at first we said waffles… until she admitted to wanting yogurt because this granola was awesome. So don’t just take my word for it – make this ASAP.
- 3 cups rolled oats
- ½ cup walnuts
- ½ cup pumpkin seeds
- ½ cup pecans
- ⅓ cup unsweetened cocoa powder
- 1½ tbsp coconut oil, melted
- ¼ cup maple syrup
- 1 egg
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ⅛ tsp salt
- Preheat oven to 350F.
- Mix oats, walnuts, pumpkin seeds, pecans, cocoa, cinnamon and salt in a large bowl until combined. Make a well in the middle.
- Mix melted coconut oil, maple syrup, egg and vanilla extract in a small bowl.
- Pour wet ingredients into dry ingredients and mix until just combined.
- Bake for 30-40 minutes until oats begin to brown and become fragrant, flipping carefully once after 20 minutes.
- Let sit until completely cool up to overnight.
- Store in an airtight container up to a week.
Chat with me:
What do you like to have on hand for your guests? What things do you appreciate hosts doing for you? What food would you make and sell if you could?