CRUNCHY PEANUT BUTTER, CHOCOLATE, COCONUT GRANOLA
If you're at movie night with your family, or just hungry for a sweet and salty snack, you will always be wanting to make 2 times the recipe! If you don't want the chocolate to melt, put them in after the rest of the granola cools and settles. Serve right away or store in fridge up to 1 week. Enjoy!
Provided by kellie1000
Categories Breakfast and Brunch Cereals Granola Recipes
Time 50m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a 9x13-inch baking sheet with aluminum foil; coat with cooking spray.
- Combine honey and peanut butter in a microwave-safe bowl; microwave on high until melted, about 20 seconds. Stir well.
- Place the rolled oats in a large bowl. Drizzle honey-peanut butter mixture over oats; toss to coat. Mix in sunflower seeds, chocolate chips, coconut, brown sugar, vanilla extract, and cinnamon until evenly combined. Spread mixture onto the prepared baking sheet.
- Bake in the preheated oven until lightly browned, about 22 minutes. Let cool for 20 minutes.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 29.8 g, Fat 13 g, Fiber 4 g, Protein 5.7 g, SaturatedFat 4.7 g, Sodium 20.8 mg, Sugar 15.3 g
CHEF JOHN'S CHOCOLATE GRANOLA
Don't be deceived by its indulgent, chocolaty flavor--this granola contains less sugar than most. Introducing cocoa into the mix not only makes it delicious, but it also makes it better for you! Possibly... The point is this really tastes great, with a pronounced chocolate flavor, and would make a wonderful treat for chocolate lovers and hippies alike.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Cereals Granola Recipes
Time 1h10m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- Combine brown sugar, maple syrup, vegetable oil, vanilla extract, salt, cayenne pepper, and cocoa powder in a bowl. Whisk thoroughly. Add oats and almonds. Toss and smear the mixture together using a spatula until well coated. Spread mixture evenly over a silicone-lined baking sheet.
- Bake in the preheated oven for 30 minutes. Toss granola with a fork, breaking up any clumps to get a finer texture. Continue baking until desired texture is reached, 30 to 60 minutes more. Sprinkle some granola onto a plate; if it clinks, it is ready. Turn off the oven and leave granola inside the oven to dry and cool to room temperature.
Nutrition Facts : Calories 128.2 calories, Carbohydrate 18.4 g, Fat 5.5 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 105.8 mg, Sugar 8.8 g
CHOCOLATE COCONUT GRANOLA BITES
These four-ingredient bites are so awesome. They're a little crunchy after the chocolate has hardened a bit. The making of them can get a little messy, but it only means you get to lick the chocolate from your fingers constantly and nobody is there to stop you.
Provided by Bev Weidner
Categories dessert
Time 35m
Yield 12 to 15 bites
Number Of Ingredients 4
Steps:
- Place the chocolate chips in a double boiler or a heatproof bowl set over (but not in) a small saucepan with about an inch of simmering water and melt over medium heat, stirring constantly.
- Remove from the heat and add the granola and flax seeds and stir to combine. Stick the bowl in the freezer to cool and harden the mixture a little bit, about 6 minutes. This makes it easier to roll the mixture into little balls.
- Arrange the coconut on a large baking sheet. Using your hands or an ice cream scoop, scoop out a small amount of the chocolate-granola mixture and roll it around in the coconut, making little balls. Little bites. Little ball bites. Repeat with the remaining chocolate-granola mixture and coconut.
- Place the tray back in the freezer to harden, at least 5 minutes. Store the bites in an airtight container at room temperature for 3 days.
THE ULTIMATE CHOCOLATE GRANOLA
The Ultimate Chocolate Granola with almonds, oats, coconut flakes, chocolate chips, topped with crunchy sugar and sea salt.
Provided by Pinch of Yum
Categories Dessert
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat the oven to 250 degrees Fahrenheit. Toss the oats, almonds, coconut, cocoa, salt, and 1/3 cup of the sugar in a large bowl. Whisk the melted coconut oil, maple syrup, and vanilla together. Set aside. Pour the liquids over the dry ingredients and stir to combine. Spread the granola into two large jelly roll pans in an even layer.
- for 50 minutes total, stopping about halfway through to check the granola and shake or stir the pan if needed. After 50 minutes, sprinkle the chocolate chips over the top of the granola, return to the oven for 5-10 minutes until chocolate chips are very soft. Sprinkle with the remaining turbinado sugar and coarse sea salt to taste. The added sugar and salt should stick the outside of the chocolate chips. *YES*
- Let the granola stand for 1-2 hours. Gently scoop the granola into jars or an airtight container for storing. The advantage of doing this when the chocolate chips are still soft (at the 1-2 hour mark) is that it makes for great texture once it cools - the chocolate chips will sort of melt their way into the clusters and harden within each individual granola cluster. SO GOOD. You can also leave the granola out overnight or for several hours until the chocolate chips are fully cooled and hardened if you want to preserve the shape of the individual chocolate chip pieces in the granola.
Nutrition Facts : Calories 350 calories, Sugar 24 g, Sodium 49.2 mg, Fat 20 g, SaturatedFat 13 g, TransFat 0 g, Carbohydrate 39.5 g, Fiber 5.1 g, Protein 5.5 g, Cholesterol 0 mg
COCONUT CHOCOLATE CHIP GRANOLA BARS (GLUTEN-FREE, DAIRY-FREE)
Provided by Heidi @ Food Doodles
Time 20m
Number Of Ingredients 9
Steps:
- Prep a rimmed baking sheet with a non-stick cooking spray(I prefer to use a misto which I just fill with oil). For this recipe you only need to spray half the pan.
- Add oil, honey, sugar and salt to a medium sized pot on the stove and warm over low to medium low heat until melted.
- While the ingredients on the stove are warming combine the rolled oats, coconut and cereal in a large bowl. Have chocolate chips ready.
- When the ingredients on the stove have melted stir together until the sugar is dissolved then increase the heat to medium or medium high heat and cook until 260℉. Once 260℉ remove from the heat and add the vanilla. The hot mixture will bubble up so stand back! Stir together then pour over the oat mixture.
- Stir together until everything is evenly coated then pour onto the prepared side of the baking pan. Spread out in 1/3 of the pan and sprinkle with chocolate chips as desired. Then take a soft spatula and firmly press down until the granola bars are tightly packed and smooth on top making sure they don't take up more than 1/3 of the baking sheet or they will be too thin.
- Place in the fridge and chill for 1 hour or until chilled all the way through. To remove from the pan simple turn upside down and press on the underside of the pan. The granola bars should come away easily. Cut into small granola bars and store in an airtight container in a cool, dry location.
CHOCOLATE-COCONUT GRANOLA
This recipe is based on Bobby's favorite candy bar, the decadent and very fattening Fran's Coconut Gold Bar.
Provided by Bobby Flay
Time 1h55m
Yield Ten 1/2-cup servings
Number Of Ingredients 12
Steps:
- Adjust the baking rack in the oven to the middle rack. Preheat the oven to 275 degrees F. Brush a half sheet pan with 1 tablespoon of the coconut oil.
- Heat the remaining 1/4 cup coconut oil over medium heat in a small saucepan. Whisk in the cocoa powder, honey, sugar and salt and bring to a simmer. Cook, whisking constantly until smooth and the sugar is completely melted. Stir in the coconut and vanilla extracts. Keep warm.
- Combine the oats, almonds and coconut chips in a bowl. Add the cocoa mixture and mix with a rubber spatula until the oat mixture is completely coated with the cocoa mixture. Transfer the mixture to the prepared sheet pan and press into an even layer. Bake for 50 minutes. Turn off the oven and let sit in the warm oven for 30 minutes longer. Remove to a baking rack and let cool.
- In a large bowl, break into pieces and toss together with the bittersweet and white chocolate chips.
CHOCOLATE COCONUT GRANOLA
Make and share this Chocolate Coconut Granola recipe from Food.com.
Provided by rwes4611
Categories Breakfast
Time 1h25m
Yield 5 1/2 cups, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 250 degrees F.
- In a large bowl, combine the oats, almonds, coconut, and brown sugar.
- In a separate bowl, combine cocoa powder, honey, oil, cinnamon and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Nutrition Facts : Calories 338.5, Fat 22.9, SaturatedFat 12.2, Sodium 10.4, Carbohydrate 32, Fiber 7.2, Sugar 12.2, Protein 6.4
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- Line small 8 inch square pan with parchment paper and set aside. Lightly pulse oats, in two batches, through food processor. Add to medium sized bowl. Meanwhile, over medium heat, heat honey in small saucepan.
- Add half of the unsweetened coconut flakes, cinnamon and salt to bowl of oats and stir until well mixed.
- Once honey is heated through and lightly bubbling, remove from heat and stir in natural peanut butter and cocoa powder. Whisk until smooth. Add honey, peanut butter and cocoa mixture to oat mixture and stir well.
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- In a medium bowl, whisk together the cocoa, oil, vanilla, maple syrup, and brown sugar until smooth. Pour the chocolate mixture over the oat mixture in the large bowl, and stir until all the oats are coated.
- Distribute the mixture evenly into the bottom of the prepared baking sheet, and bake for 15 minutes, checking often to ensure no burning.
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- Preheat the oven to 325F. Line a large baking sheet (or 2 medium baking sheets) with parchment paper.
- In a large mixing bowl, add the oats, cashews, shredded coconut, cocoa powder, hemp hearts and salt. Stir to combine.
- To the same bowl, add the maple syrup, almond butter, coconut oil and vanilla. Stir all the ingredients together until the mixture is well combined.
- Transfer the granola mixture to the prepared baking sheet(s) and spread it into a single layer. Bake for 30-40 minutes, tossing at the 20-minute mark. The more spread out your granola is, the less time it will take to crisp up.
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- In a large bowl, combine the oats, cashews, almonds, coconut, salt and cinnamon and set aside.
- In a medium saucepan, melt the butter, honey and brown sugar until the sugar has completely dissolved. Remove the mixture from the heat and stir in the vanilla extract.
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- Toss together coconut, chocolate, nuts and dried fruit in a large bowl. Scoop a handful into a separate bowl and reserve as a topping for the bars.
- Process 1/2 cup of the oats in the blender or food processor until finely ground. Dump this oat flour into the bowl with the coconut mixture, and add the rest of the oats along with the brown sugar, maple syrup and coconut oil. Toss until everything is evenly coated, then dump the mixture into the prepared pan. Use your hands (lightly dampened, if too sticky) to press it firmly and evenly right to the corners. Bake for 20 minutes, then remove from oven and sprinkle reserved toppings over the surface and return to oven for 5 minutes more, or until toppings are nicely toasted.
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- Preheat the oven to 300 degrees. In a large bowl, stir together the dry rolled oats, shredded coconut, and sliced almonds.
- In a small pot, combine the oil, brown sugar, honey, salt, vanilla extract, cocoa powder, and water. Heat over a medium-low flame and stir until the sugar is dissolved (about 5 minutes).
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