February 7, 2013

Pin It Cocoa Almond Granola - Cook the Books

Taken From the Joy the Baker Cookbook
Here we go with book #2, Joy the Baker's 100 Simple and Comforting Recipes! I made a few things from this book in the past (honey and goat cheese drop biscuits and peanut butter birthday cake) but then got easily distracted by online recipes...like ya do.

I've successfully made quite a few her recipes from her website including chicken pot pie with cream cheese and chive biscuits, brown sugar cookies, and tomato cobbler with blue cheese biscuits, buuutttt now it's time to focus on paper in ink, not screens and pixels (except for posting about it, of course).

I love granola but I never buy it. I much prefer homemade granola but the majority of the granola I make (Tracy from Shutterbean is actually one of Joy's good friends) goes to my brother-in-law, who I think is addicted to the stuff. Joy doesn't have this cocoa almond granola recipe on her website but I did find a similar recipe for Joy's toasted almond granola. I've provided the ingredients and directions for the cocoa version below.

4 cups old-fashion oats
1 cup raw almonds
1 cup sweetened shredded coconut
1 1/2 teaspoons ground cinnamon
2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup honey
1/3 cup vegetable oil
2 tablespoons butter
2 teaspoons pure vanilla extract

Preheat oven to 350.
Mix oats, almonds, coconut, cinnamon, cocoa powder and salt together in a large bowl.
Combine sugar, honey, oil and butter in a saucepan over medium heat.  Stir until sugar dissolves and mixture beings to bubble. Remove from heat and stir in vanilla.

Pour the warm sugar mixture over the dry mix and toss with a wooden spoon until all the granola is moistened.
Spread the granola out onto a parchment paper lined baking sheet and place in oven for 30-40 minutes. Stir every 5-8 minutes to avoid the coconut and oats from burning.
The granola is done once the it looks toasted around the edges and becomes fragrant. Remove from oven, let cool completely and store in an airtight container.
The recipe says to bake for 30 minutes but I baked for closer to 40. This recipes yields a stickier/more cluster-y granola than the coconut maple granola but it turned out great, and is so addictive! In Joy's book she has it in the category of something you eat between the hours of 10 pm and 2 am, but I can also vouch for it as an anytime food. It was delicious paired with non-fat pain Greek yogurt for a post-run breakfast this morning. 
This is a great snack and definitely worth a trying out!

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