Ingredients - 4 cups Rolled Oats
- 1/2 cup Chopped Walnuts
- 1/2 cup Slivered Almonds
- 2 tablespoons Unsweetened Cocoa Powder
- 1/4 teaspoon Salt
- 1/2 cup Coconut Oil
- 4 tablespoons Honey
- 1 tablespoon Instant Espresso Powder
- 3/4 cup Mini Semisweet Chocolate Chips
Directions - Preheat the oven to 300°F and line a baking sheet with a Silpat or parchment paper.
- In a large bowl, combine oats, walnuts, almonds, cocoa powder, and salt.
- In a small saucepan, heat coconut oil and honey until just melted. Whisk to combine, remove from heat, and whisk in espresso powder.
- Pour mixture over the oats and stir to mix well, leaving no dry bits.
- Spread the oats onto the baking sheet, covering the entire sheet. Bake for 25-30 minutes.
- Press down gently on granola with spatula to encourage sticking as it cools. Sprinkle on half of the chocolate chips.
- Once completely cooled, add the remaining chocolate chips, and scoop into glass jars for storage.
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