oats coated with a selection of Olive and Sinclair chocolate
mixing in the afternoon sunlight
look closely at all the rich goodness
Recipe adapted from Citrus and Candy here.
Preheat oven to 350 degrees.
Mix well in large bowl:
250 g oats (approximately 2 3/4c)
50 g dried cranberries
25 g raisins
25 g pumpkin seeds
25 g unsweetened coconut
1 1/2 T cocoa powder
1/4 t cinnamon
pinch of salt
Chop and sit aside:
75 g chocolate
( I used a mixture of Olive and Sinclair cacao nib, 67%, coffee bean, and salt and pepper)
Heat in pan until sugar dissolves and butter melts:
63 g brown sugar
50 ml water
15 g butter
Remove from heat and add:
63 ml honey
1 t vanilla
Stir to mix wet ingredients well
Add the 75 g chopped chocolate and stir until chocolate is melted
Pour the wet mixture over the oat mixture; stir until oats are well coated with chocolate mixture.
Spread granola mixture on parchment lined baking sheet.
Bake for 20 minutes, stirring every 5 minutes.
Allow to cool, and store in the freezer.