Monday, July 2, 2012

All Natural Cocoa Almond Granola

I have made her yummy whole wheat peanut butter pancakes and now this spectacular granola. This was a super easy recipe, and the granola is a great breakfast or snack because it is full of heart-healthy ingredients like almonds, cocoa, and honey. I made a double batch and plan to share with friends and neighbors. You can eat a bowl of this for breakfast, sprinkle some on your yogurt and fruit in the morning, or top your ice cream with some for dessert. Enjoy my friends!!

You are prayed for daily and loved completely by your Heavenly Father!! He sings and dances over you in love!

Zephaniah 3:17
"For the Lord your God is living among you.
He is a mighty savior.
He will take delight in you with gladness.
With his love, he will calm all your fears.
    He will rejoice over you with joyful songs.”

Cocoa Almond Granola    

(from the Joy the Baker Cookbook)


4 cups old-fashioned oats
1 cup raw whole almonds
1 cup sweetened shredded coconut
1 1/2 tsp ground cinnamon
2 Tbsp unsweetened cocoa powder
1/2 tsp salt
1/2 cup granulated sugar
1/4 cup honey
1/3 cup vegetable oil
2 Tbsp butter
2 tsp pure vanilla extract


Place racks in the center and upper third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper and set aside. In a large bowl, toss together oats, almonds, coconut, cinnamon, cocoa powder and salt. Set aside. In a medium saucepan combine sugar, honey, oil and butter. Stir over medium heat until sugar dissolves and mixture begins to bubble. Remove from heat and stir in vanilla.   Pour the warm sugar mixture over the oat mixture and toss with a wooden spoon. Toss until all of the oats and almond bits are at least moistened by the sugar mixture. Spoon mixture onto prepared baking sheets and place in the oven. Bake granola for 30 minutes, removing from the oven to toss and stir 2 to 3 times during baking. Granola is done when it is toasted around the edges and fragrant. Remove from the oven and cool completely. Store in an airtight container, at room temperature, for up to 2 weeks.

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