Food recipes
Chocolate Granola
Chocolate Granola Ingredients: oats shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) oil, olive, salad or cooking nuts, almonds nuts, pecans seeds, pumpkin and squash seeds, whole, ro...
Chocolate Granola
Ingredients:
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oil, olive, salad or cooking
nuts, almonds
nuts, pecans
seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, brown
honey
spices, cinnamon, ground
salt, table
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat oven to 375 degrees F with the rack in the middle .
Stir together all the ingredients, except the chocolate chips, until combined.
Evenly spread the mixture on a large, shallow baking pan, or rimmed cookie sheet, lined with parchment paper.
Bake, stirring occasionally, until golden brown, 20-35 minutes.
Begin closely checking the granola every 5 minutes after the 15-minute mark because the granola has a tendency to burn quickly and the cocoa will make it hard to see any burnt areas.
Transfer the granola, still in the pan, to a rack to cool for 45 minutes.
After 15 minutes, begin stirring the granola carefully.
This is the step which gives the granola its typical clusters, so be careful not to stir too enthusiastically and break up the clusters.
Mix in the semisweet chips.
Keep the granola in an airtight container, frozen, for up to a few months.
Ingredients:
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oil, olive, salad or cooking
nuts, almonds
nuts, pecans
seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, brown
honey
spices, cinnamon, ground
salt, table
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat oven to 375 degrees F with the rack in the middle .
Stir together all the ingredients, except the chocolate chips, until combined.
Evenly spread the mixture on a large, shallow baking pan, or rimmed cookie sheet, lined with parchment paper.
Bake, stirring occasionally, until golden brown, 20-35 minutes.
Begin closely checking the granola every 5 minutes after the 15-minute mark because the granola has a tendency to burn quickly and the cocoa will make it hard to see any burnt areas.
Transfer the granola, still in the pan, to a rack to cool for 45 minutes.
After 15 minutes, begin stirring the granola carefully.
This is the step which gives the granola its typical clusters, so be careful not to stir too enthusiastically and break up the clusters.
Mix in the semisweet chips.
Keep the granola in an airtight container, frozen, for up to a few months.