Cocoa/chocolate Granola

INGREDIENTS

INSTRUCTIONS

Now that I've been trying to fall back on the wagon again I recently took a
look in the fatfree archives for the cocoa/chocolate granola recipe I'd
posted here some years ago. I found my apricot granola one but not the
chocolate, so I tried what I *thought* I'd probably done before, it worked
out fine, and I'm posting it here.
If, like me, you have big cravings for something sweet, chocolate and
crunchy, I think you'll find this simple recipe very worth making, because
when you're crunching it up in your mouth it's like eating a chocolate
cookie.
The amount of salt is just on the edge of noticeable, and I think it adds
to the effect by suggesting the kind of slightly-salty taste you get from
having buttered a baking pan (or the kind of taste you get with
chocolate-covered peanuts). So if you either shouldn't have or don't care
for salt, you will probably want to use less.
Preheat your oven to 350 degrees:
Dump oats, cocoa and salt into a big bowl, and mix until the oats are
evenly coated. Add honey and vanilla and work this mixture with your
*hands* until it's all evenly mixed/ coated.
Spread it all out on a large cookie sheet and bake for 30 minutes, taking
it out every five minutes to stir it around.
If you live in a humid climate like I do, you'll want to put it in an
airtight container shortly after taking it out of the oven, so it stays
very crunchy.
When I made this the other day I also put in 1/2 tsp of coconut extract ...
almond extract would probably also be good. Posted to fatfree digest V97
#019 by "Tane' Tachyon" <tachyon@cats.ucsc.edu> on Mar 07, 1997

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