Sunday, September 15, 2013

Chocolate Hazelnut Granola

"I have made this recipe a couple times.  I found it over at "The Gouda Life" and adapted it to be Vegan.  I regularly eat Fiber One cereal, and love to add some granola to it for added flavor.  Having chocolate for breakfast is also a plus."




INGREDIENTS:



1 c. *toasted hazelnuts, roughly chopped
1/2 c. flaked coconut (sweetened or unsweetened)
3 c. rolled oats
3 T. cocoa powder
1/2 t. salt
1/4 c. coconut oil, melted
1/3 c. agave syrup
1/2 c. dried cranberries

DIRECTIONS:

Preheat oven to 325 degrees F.  In large bowl toss toasted hazelnuts, coconut, oats and cranberries with cocoa and salt until coated.  In small microwavable bowl melt coconut oil (about 40 seconds) and then stir in agave syrup.  Pour oil and syrup over oat mixture and stir to combine.  Spread out on large baking sheet covered with parchment paper.  Bake 20 minutes, stirring half way through.  Cool completely before storing in container.

*to toast hazelnuts (which are often called filberts before they are toasted) bake on baking sheet on 350 degrees for 10-15 minutes.  After nuts are cooled, roll each nut between your palms to remove skin. (skin will not come off of every nut, this does not matter). P.S. They also do not taste like hazelnuts until they are toasted.

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