Dark Chocolate Granola
If it isn’t obvious yet (see these posts: 1 2 3), let me just tell you that I am a complete and utter granola fiend. At any and all times I have about 4 boxes of store-bought, and two types of homemade granola on hand. A little excessive, no? I can’t help it. Any time I spot a new flavor, I simple *have* to try it!
This particular granola is positively scrumptious and comes from La Tartine Gourmande (so you know it’s good!). Not only is it healthy, but it makes it completely acceptable for you to eat chocolate for breakfast, and really, how can there be anything wrong with that?
I love the contrasting textures at play here. You get the nutty almonds and pumpkin seeds, the light puffed rice and millet, and the ultra crunchy oats. While this granola is wonderful served in some cold milk or on top of yogurt, my favorite way to enjoy it is by the handful :).
- 3 cups old-fashioned rolled oats
- 1/2 cup millet puffs
- 1/2 cup rice puffs
- 1/2 cup hulled pumpkin seeds
- 1/2 cup slivered almonds
- 1 tbsp unsalted butter
- 1/2 tsp sea salt
- 2 tbsp light brown sugar
- 1/3 cup honey
- 1/3 cup water
- 1 tsp pure vanilla extract
- 1/2 cup (80g) dark chocolate chunks
- Preheat oven to 300 degrees. Line a large baking sheet with a silicone baking mat or parchment paper; set aside.
- In a small pot, combine the water, honey, sugar, butter, salt, and vanilla. Bring to a simmer and cook until the sugar is dissolved.
- In a large bowl, combine the rest of the ingredients except for the chocolate. Stir the warm liquid into the dry ingredients.
- Pour the mixture onto the lined baking sheet and bake for 40-45 minutes, stirring every 10-15 minutes. Cool completely.
- Stir in the chocolate and store in an airtight container.
I was getting ready to comment on the granola and then I saw the marshmallow recipe. Now I forgot what I was going to say about the granola. Hahah. :)It looks great! I love chocolate for breakfast. I like that you used the different puffs in this.