Monday, April 7, 2014

Chocolate Chip Cookie Granola

Chocolate Chip Cookie Granola
with chia seeds sprinkled on top
Late at night, when the kitchen is "officially closed" sometimes you just need to have a snack.  I have been known to eat spoonfuls of Nutella or peanut butter right out of the jar or grab a handful of dark chocolate candies.  So the other day when I got the bedtime munchies and saw the big container of tropical granola I had made, I thought, why not make a chocolate version that would be great for dessert as well as breakfast? This delicious treat is what I came up with.  It has no more sugar than my other varieties, but contains a good dose of antioxidant rich dark cocoa powder and some heart healthy walnuts.  There is only half a cup of mini dark chocolate chips, which I might use even less of next time, because the cocoa is so rich in and of itself.  It even turned the soy milk I poured on top of it chocolate, which I always think is fun. So the next time you find yourself reaching for a bag of cookies late at night, remember this recipe and plan ahead so you have something that tastes like a treat while still being full of the complex carbs and protein your body is craving for a reason!

Chocolate Chip Cookie Granola

6 C. (18 oz container) organic old fashioned rolled oats
1/3 C. ground flax seed
1/3 C. wheat germ
1/3 C. dark cocoa powder, optional
1 T. ground cinnamon
1/2 tsp. salt
1/2 C. pure maple syrup
1/3 C. organic canola oil
1/4 C. organic virgin coconut oil, melted
1 tsp. pure organic chocolate extract (or vanilla)
1 3/4 C. raw walnuts, chopped
1/2 C. mini dark chocolate chips (dairy free if vegan)

Preheat the oven to 325F.  In a large bowl, mix together the oats, flax seed, wheat germ, cocoa powder, cinnamon and salt.  In a smaller bowl, whisk together the maple syrup, canola oil, melted coconut oil and chocolate extract really well and pour over the oat mixture.  Stir well to coat the oats completely and spread into one or two large baking pans.  Bake until dry and crisp, stirring at least once, about 25 -30 minutes.  Once cooled, mix in the walnuts and the chocolate chips. Store in an airtight container at room temperature for up to a couple of weeks.

hot from the oven

perfect portion

breakfast (or a late night snack) is ready!

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