As I mentioned in my only other granola post, I’m not much of a granola eater. Don’t get me wrong–it’s freaking delicious. Unfortunately, my intestines are not a fan. Even sampling the recipes I make is enough to torment my tummy. 😭 Yowww.
In that post, I implied that I was not likely to being publishing granola recipes on here. Making granola often requires me to eat granola, and, like I said before, “Yowww.” Luckily for you, mi novio💕 is a big fan of my granola, so I guess I’ll just be trying out new recipes occasionally for him to try and you to read about. Everyone wins! Except me. 😜
Of course, mi novio💕 is also a picky eater. No cashews. No pecans. And absolutely NO coconut. I like the challenge, though; it forces me to be creative! This is the first time I’ve used chocolate in granola. I know it’s not a groundbreaking discovery (many have done it before me), but it’s new for me. I thought maybe it would make it more fun for him since I also included dried blueberries, and I honestly had no idea how he would react to that. I think dried fruit scares him. 😉
This granola is crunchy, sweet, flavorful, and full of little chocolate clusters. Yes–as the chocolate chips melt, they clump together and form happy, cocoa clusters. You. Are. Welcome.
- [tunes] this Hit Rewind playlist on Spotify has been making me pretty gosh darn happy for the past couple of weeks
- [eats] for NYC vegans: Screamers, the all-vegan new pizzeria in Greenpoint, offers pizza by the slice for $3-4.🍕 Each slice features some stellar crust and sauce. There’s even a Hawaiian flavor! 😍🍍
What you'll need:
- 2 cups old-fashioned oats
- 1/2 cup raw slivered almonds
- 1/4 cup sunflower seeds
- 3 tablespoons maple syrup
- 3 tbsp melted coconut oil
- 1/4 tsp almond extract
- pinch of salt
- 1/2 cup wild dried blueberries, (I chopped mine in half)
- 1/4 cup semi-sweet chocolate chips
How to make it:
- Preheat the oven to 300 degrees F.
- Toss all ingredients except blueberries and chocolate chips together in a mixing bowl. You can use a spatula but sometimes using your hands is more effective. Make sure the coconut oil is evenly distributed and there are no chunks left (using your hands will help melt it).
- Spread in a thin layer on a baking sheet and bake for 10 minutes, stir in blueberries, and bake for another 10-15 minutes, until lightly toasted.
- Remove from oven and sprinkle in the chocolate chips. The residual heat will melt the chocolate slightly but they'll still retain some of their shape.
- Once cooled completely, stir again before serving or storing. The original poster recommends storing this in an airtight container for up to two weeks.
Just an FYI:
Adapted from this recipe.