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Tuesday
Jul172012

Mocha Granola

Mocha granola

I've been in desperate need for a new cookie sheet. I had gotten 2 for my bridal shower 3 years ago, but one bit the dust before we moved in January and sometimes it is a little difficult to bake with just the one remaining pan. So, in my travels today, I picked up a 3 pack of jelly roll pans from Bed Bath and Beyond. They are each different sizes, which is great for when I cook different size batches of things. Since I just bought them today, I had to make something with them right away to break them in. As I was thinking about what I could make, it occurred to me that it had been quite some time since I last made a batch of homemade granola. We have been getting some locally made granola at our co-op, but it just isn't the same as homemade. So I rummaged through my pantry and decided to go with this recipe. I think that Joel will enjoy the coffee flavor and quite honestly, the chocolate part won me over! Whether it is sprinkled over yogurt as breakfast or over ice cream as dessert, this is, quite possibly, the tastiest granola I've had to date!

2/3 cup Hazelnuts, coarsely chopped
2/3 cup Sliced Almonds
6 cups Old Fashioned Rolled Oats
6 tablespoons Canola Oil
1 cup Honey (I used half honey, half agave nectar because it is what I had left)
2-3 tablespoons Espresso Powder* (I used 2 single serve packets of instant coffee)
1/4 cup Ground Flaxseed, optional (I omitted)
1/4 teaspoon Ground Cinnamon
Pinch of Ground Nutmeg
1/2 teaspoon Salt
8 ounces Bittersweet Chocolate, coarsely chopped (I used dark chocolate)

Place a large skillet over medium heat. Add the chopped hazelnuts and almonds. Cook, stirring occasionally, until lightly browned, 3-4 minutes. Add the oats and canola oil and continue to cook, stirring occasionally, until the oats are lightly toasted, about 2 minutes. Transfer the oat mixture to a large bowl and stir in the honey, espresso powder, ground flaxseed, cinnamon, nutmeg, and salt. Spread out onto a baking sheet that has been lined with parchment paper or a silicone baking mat. Bake at 325 degrees, stirring every few minutes, until the granola is light golden down, about 15 minutes. Move the granola to one side of the baking sheet and press gently into a thick slab. Let the granola cool to room temperature. Break the dried and cooled granola apart into small clusters, then mix in the chopped chocolate. Store in an air tight container. 

*For a more subtle coffee flavor, use 2 tablespoons of espresso powder. For a more prominent flavor, use 3 tablespoons. Instant coffee powder may be substituted, but you may need to add more in order to achieve the same flavor.

SOURCE: Annie's Eats

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