Can you think of anything better than an honest to goodness legitimate excuse to eat chocolate for breakfast?
Except maybe getting a package in the mail…
Ooh – how about a package with chocolate that you can eat for breakfast completely guilt free?
Imagine my surprise when I received just such a box in the mail! Okay, so it wasn’t really a surprise because I knew it was coming. But it was still really fun.
A few months ago, I made some English Toffee to donate to Becky’s online bake sale to raise money for Relay for Life over at Cooking and Baking, A Tales of Two Loves. But it kind of felt like cheating because it wasn’t really hard, and I had all the ingredients in my pantry already.
I wanted to bid as well, but there were so many unbelievable choices it was hard to decide which delectable treat I really wanted the most. My eyes landed on this Chocolate Granola from Katerina over at Diethood. Because seriously, who doesn’t love breakfast with chocolate?! Except maybe crazy people, but they don’t count…
I may have eaten the entire jar sitting at my desk within two days. Although I might be trying hard to remember it as two so that I don’t have to confess that I really ate it all in one…
Anywho, it’s packed full of not only chocolatey goodness, but oats, wheat germ, nuts, and dried fruit. Perfect for breakfast or a nice healthy snack
throughout during the day.
3 c. old-fashioned rolled oats
¼ Dutch processed cocoa powder
½ c. sliced almonds
½ c. walnuts, chopped
2 tbs. wheat germ
¼ tsp. salt
3 tbs. butter
3 tbs. canola or vegetable oil
½ c. honey
2 tbs. light brown sugar
½ tsp. vanilla extract
1 c. dried fruits (optional)
Preheat oven to 300 degrees F. Line a baking sheet with a silpat or parchment paper.
In a large bowl combine the rolled oats, cocoa powder, almonds, walnuts, wheat germ, cinnamon and salt. Set aside.
In a small saucepan, combine butter, oil, honey, brown sugar, and vanilla; bring to a simmer, stirring occasionally until butter and sugar is melted.
Pour the honey mixture over the dry ingredients and toss together until all the ingredients are coated.
Spread onto the prepared baking sheet in a thin layer, and bake 35-40 minutes, stirring occasionally until the mixture is light golden brown and the nuts are toasted.
Cool completely, breaking up the clumps as it cools. Once it is ALL THE WAY cool, store in an airtight container. Will keep several weeks.
Recipe adapted slightly from Diethood