Food recipes
Chocolate Crunch Granola
Chocolate Crunch Granola Ingredients: spartan, real semi-sweet chocolate baking chips, sugars, brown oil, olive, salad or cooking syrup, maple, canadian oats cereals, oats, regular and quick, unenriched, cooked with w...
Chocolate Crunch Granola
Ingredients:
spartan, real semi-sweet chocolate baking chips,
sugars, brown
oil, olive, salad or cooking
syrup, maple, canadian
oats
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
cocoa, dry powder, unsweetened
spices, cinnamon, ground
salt, table
Directions:
Preheat the oven to 350F Line a deep metal baking sheet with parchment paper, so that the parchment paper overlaps the rim.
Chop the chocolate.
Place water and sugar into a small pot and bring to a boil until the sugar has dissolved, then remove from heat.
Stir in oil, maple syrup, and chopped chocolate until well blended.
Mix the remaining ingredients together in a large bowl, then pour the chocolate syrup over it.
Stir well (either with a large spoon or with your hands) and make sure all oats are well covered with the dark syrup.
Break down larger clusters to your liking.
Spread evenly onto the prepared baking sheet and bake in the middle of the oven for 30 to 40 minutes (to make sure that the granola bakes evenly, take out the sheet every 10 minutes and stir).
Take it out of the oven as soon as the granola is baked through and let cool completely on the baking sheet it develops crunchiness as it cools.
Serve with milk, yogurt or even ice cream.
Keeps in an airtight container for weeks.
Ingredients:
spartan, real semi-sweet chocolate baking chips,
sugars, brown
oil, olive, salad or cooking
syrup, maple, canadian
oats
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
cocoa, dry powder, unsweetened
spices, cinnamon, ground
salt, table
Directions:
Preheat the oven to 350F Line a deep metal baking sheet with parchment paper, so that the parchment paper overlaps the rim.
Chop the chocolate.
Place water and sugar into a small pot and bring to a boil until the sugar has dissolved, then remove from heat.
Stir in oil, maple syrup, and chopped chocolate until well blended.
Mix the remaining ingredients together in a large bowl, then pour the chocolate syrup over it.
Stir well (either with a large spoon or with your hands) and make sure all oats are well covered with the dark syrup.
Break down larger clusters to your liking.
Spread evenly onto the prepared baking sheet and bake in the middle of the oven for 30 to 40 minutes (to make sure that the granola bakes evenly, take out the sheet every 10 minutes and stir).
Take it out of the oven as soon as the granola is baked through and let cool completely on the baking sheet it develops crunchiness as it cools.
Serve with milk, yogurt or even ice cream.
Keeps in an airtight container for weeks.