Breakfast Made Easy: 7 Homemade Granola, Granola Bar Recipes

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source: https://www.flickr.com/photos/mrspattons/

2. Maple Cinnamon Chocolate Chip Granola

Another spin on the homemade maple granola comes from Averie at Averie Cooks, a recipe developer who provides the secret for roasting up big clusters of maple cinnamon chocolate chip granola right from your very own oven. This granola might sound complicated, but we assure you that you can easily master and bake it all in 25 minutes. The only hard part about this recipe is letting the granola cool before diving right in, but some things are worth burning your mouth on.

Ingredients:

  • 1/2 cup maple syrup
  • 1/2 cup honey/agave/brown rice syrup
  • 1/4 cup liquid-state coconut oil
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons cinnamon
  • 1 tablespoon molasses
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground nutmeg
  • pinch salt, optional and to taste
  • 2 1/2 cups old-fashioned whole-rolled oats
  • 1 cup almonds
  • 1 1/2 cups dried fruit
  • 1 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees Fahrenheit, and line a baking sheet with a Silpat or line with parchment paper. This granola is messy, sticky, and I recommend either a Silpat or parchment rather than just spraying a baking sheet with cooking spray.

In a large mixing bowl, whisk together first nine ingredients, through optional salt. Add oats, almonds, and toss to coat evenly. Turn mixture out onto prepared baking sheet, keeping mixture lightly piled. Smoothing lightly with a spatula is okay, but don’t pack down too much. You want air to be able to flow without it being tightly packed.

Bake for about 25 minutes, or until the sauce that pools slightly at the edge of the baking sheet begins to barely caramelize. Watch your granola closely to make sure it’s not burning since ingredients and ovens vary. Remove baking sheet from oven and don’t stir. Evenly sprinkle with dried fruit. Evenly sprinkle with chocolate chips. Do not stir granola and allow it to cool, for at least 1 hour, overnight if possible. The longer it’s exposed to air, the crispier and crunchier it becomes. Break granola apart and store in airtight containers with lids or in Ziplocks. Granola will keep airtight for at least two weeks.

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