If you’ve been reading here for awhile, you know that I’m a junkie for homemade granola. (See all the related granola recipes below; you’ll get what I mean.) I love the stuff for breakfast with milk or on top of hot oatmeal, for lunch stirred into a cup of nonfat yogurt, or by the handful for a mid-morning snack.
This cold snap has me wanting foods that are comforting and a little more indulgent, so I recently revamped an older recipe for homemade pecan granola—to incorporate a little semisweet chocolate. This chocolate berry pecan granola is pretty much what I’ve been craving.
chocolate berry pecan granola recipe
2 cups old-fashioned oats
1 cup very coarsely chopped toasted pecans
1/2 cup unsalted sunflower seeds
1/4 cup flaxseed
1/4 cup (lightly packed) brown sugar
1/4 tsp. salt
1 egg white, beaten with 1 Tbsp. water
2 Tbsp. agave nectar
2 Tbsp. honey
2 tsp. vanilla extract
1 tsp. almond extract
1/2 cup dried cranberries
1/2 cup semisweet chocolate chunks
Preheat oven to 350 degrees; line a large rimmed baking sheet with parchment. In a large bowl, toss together the oats, pecans, sunflower seeds, flaxseed, brown sugar and salt. In a small bowl, whisk together the egg white and water, agave, honey and extracts. Pour the liquid over the dry ingredients and stir to evenly coat the oat mixture with the liquid. Spread the granola onto the baking sheet and press down. Bake for 15 minutes; stir the granola, then bake 10–12 minutes more, until the granola is golden. Reduce oven temperature to 250 degrees and continue baking for 10–15 minutes, until the granola is dry and deeply golden brown. Remove the pan from the oven; scatter the cranberries and chocolate chunks over the top. Cool, and break into pieces.
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