There are so many good reasons to make your own granola. First of all, it’s way too easy to not be making it yourself. Secondly, you can custom make it exactly how you and your lovies like it: almonds or hazelnuts or both; chocolate chips instead of raisins; maple syrup or honey…. you get the picture. Lastly, it is so much cheaper than buying from the store.
Here is my family’s favourite (at least for now!) granola recipe. It is packed with almonds, coconut and dark chocolate chips (for my lovies, of course!), sweetened with maple syrup and has the wholesome goodness of oats and rye.
(yields 725 g or about 6 1/2 cups of granola)
- 200 g (about 2 cups) oatmeal flakes
- 200 g (about 1 1/2 cups) rye flakes
- 90 g (about 1 cup) finely shredded coconut
- pinch of salt
- 1/4 cup cocoa
- 30 g (about 2 tbsp) almond butter
- 65 g (about 5 tbsp) maple syrup
- 27 g (about 2 tbsp) coconut oil, plus extra for greasing baking tray
- 65 g (about 1/2 cup) chopped raw almonds
- 1/2 cup mini dark chocolate chips
- Preheat oven to 350°F (175°C).
- Stir first 4 ingredients together in a large bowl.
- On lowest heat setting, slowly melt and blend together cocoa, almond butter, maple syrup and coconut oil in a saucepan.
- Pour cocoa mixture over the dry ingredients. Use a spatula to scrap it all out. Mix thoroughly.
- Mix in chopped almonds.
- Spread mixture onto a greased baking dish. (I use an 11 x 16 inches rimmed cookie sheet).
- Bake for 10 minutes in the center of the oven. Remove tray from oven and gently flip the granola. (It will break and crumble over… that is okay.) Bake for another 10 minutes. Remove the tray again and give it another stir. Bake for another 5-10 minutes, if and as required. You know it is done by checking the almond pieces, they should be roasted to a golden brown and not burned.
- Once baked, transfer to a large bowl and let cool completely.
- Stir in chocolate chips.
- Store in and airtight container.