This recipe was created when Sally was experimenting with her traditional granola recipe. To give it a superfood kick, and because she loves chocolate almost as much as honey, she came up this concoction. The BEST thing about making granola is that you can substitute in something you do have with something you don’t. So, if you don’t have things like goji berries or cacao nibs lying around, there are some simple (and cheaper!) substitutions you can make and still have a healthy granola.
3 cups of oats (whole, rolled)
½ cup coconut oil
½ cup honey
1 tsp. vanilla extract
1 tsp. sea salt
½ cup goji berries (or sub ½ cup raisins or dried cherries)
½ cup cacao nibs (or sub 1 cup dark chocolate chips)
3 Tbsp. coconut flakes
1 ½ Tbsp. raw cacao powder (or sub 1 ½ Tbsp. cocoa)
2 Tbsp. chia seeds (or sub 2 Tbsp. sesame seeds)
1 tsp. cinnamon
Preheat the oven to 300 degrees F. Mix all of the ingredients together in a medium to large bowl. Line a large cookie sheet with parchment paper (don’t use aluminum foil, it’ll rip and give you a raging headache. Been there.). Bake the granola for about 15-20 minutes, stirring the granola halfway through (so the edges of your granola don’t burn).
1) If your coconut oil is solid, place the ½ cup of oil in a pot over low heat or in an oven safe dish in the oven while the oven preheats to melt the oil. If you use the oven BE VERY CAREFUL when you remove the dish full of hot oil. Use an oven mitt that will get a good grip on the dish and don’t make any fast movements. You do not want to spill that hot oil!
2) Measure out the oil in the measuring cup first and then do the honey. The oil will help the honey slide right off the measuring cup and you’ll leave less honey behind on the sides of the cup and have to do less scrapping.