Leave it to kids to suggest incorporating chocolate into a healthy breakfast.
That’s just what a group of children did when I suggested honey granola as something we could make together when studying flowers and pollinators.
It turns out that their inclinations were spot on. This granola is not overly saccharine or chocolatey but has just the perfect balance of earthy rich cocoa powder to honey sweetness. I felt it would be improved with chopped nuts but due to an allergy in the group, we left them out.
Having made this several times since, I can attest that adults and children alike enjoy this granola. It is a hearty breakfast served over yogurt, a nutritious boost to trail mix, or perfect for snacking on its own.
Cocoa Honey Granola
4 cups rolled oats
2/3-1 cup honey, depending on your taste
1/2 cup vegetable oil
1 teaspoon cinnamon
3 tablespoons cocoa powder
1/4 teaspoon salt
1/2 cup chopped nuts, optional
1. Stir all ingredients together in a bowl. Combine until oats are totally coated.
2. Spread in a thin layer on a parchment covered cookie sheet.
3. Bake at 275 degrees Fareinheit for 40-50 minutes or until a spoonful left to cool to room temperature is crunchy. Stir every 15 minutes for evenly cooked granola or leave unstirred for chunkier granola.
Notes: As the ingredients are few in number, they must be of the highest quality to make a great granola. Choose fresh oats, tasty honey, and rich cocoa powder.
By choosing gluten free oats, this recipe can be made for gluten free. It is vegetarian and vegan by most standards.
Adventurous cooks may want to substitute other spices, like cayenne pepper, ginger, or chili powder for the cinnamon.
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