When I was in Albany for Christmas, Mark's cousin Liz gifted us with some delicious granola. It was full of slivered almonds, coconut, and had an unmistakable hint of cinnamon. Oh yeah, and the chocolate chunks didn't hurt either. I loved it so much and I wanted to make it for myself. I finally got around to it this weekend and I am so glad that I did. This is totally different from granola that I've made in the past. I used mini chocolate chips because, while I don't want giant hunks of chocolate in my breakfast (well, maybe I WANT it, but I shouldn't HAVE it) but a little hint of chocolate is perfect. The cinnamon adds a fantastic depth and the slivered almonds are the perfect little crunch. If you are in the mood for a breakfast treat to whisk away the winter blues, this is a great granola to try.
Cinnamon Chocolate Almond Granola
6 cups rolled oats
3 cups coconut flakes
1 1/3 cups slivered almonds
1 Tbs. cinnamon
2 tsp. salt
1/2 cup sugar
1/2 cup vegetable oil
15 oz. box of raisins
12 oz. bag of mini chocolate chips
1. Mix together oats, almonds, coconut, salt and sugar together thoroughly in a large bowl.
2. Add the cinnamon, mix in thoroughly. Then add the oil and mix thoroughly again.
3. Spray a large pan with non-stick spray and pour the granola mix on the pan. This is a large amount of granola. I used two large pans.
4. Bake at 375 degrees for 15 minutes, remove the pans and use a spatula to shake up the granola so that it cooks evenly. Redistribute the granola and return to the oven for another 15 minutes or so until the granola is evenly browned.
5. Let the granola cool completely and then place in a large bowl and then add the raisins.
Seriously, the granola needs to be totally cooled before you add the chocolate or else it will get melty and ruin the granola.
Mix everything all together and your granola is finished. I store mine is a large freezer bag and enjoy it all week!
One Year Ago: Coconut Craisin Granola