This do-it-yourself granola is the whole lot I need in a pantry staple: tremendous easy, naturally sweetened, and stuffed with nutrient-dense substances I have already got available. It’s calmly candy, completely crunchy, and completely customizable. The solely draw back is the youngsters eat it as quick as I could make it!
I added a pinch of cream of tartar on this model to assist the baking soda activate higher and provides it that crave-worthy crunch. This recipe has been on repeat in our home, it’s that good.
How to Make Homemade Granola
Some granola is delicate and chewy, whereas others are crunchy. While I like delicate, chewy cookies, this recipe makes a giant batch of crunchy chocolate granola. Coconut sugar and maple syrup give it somewhat pure sweetness and the marginally melted chocolate chunks assist maintain it collectively.
The trick is to ensure you don’t overcook it. Yes, it’s crunchy, however we don’t need the dangerous type of burnt crunchy. Once it’s out of the oven it’ll proceed to crisp up. I’ll additionally stir the chocolate chunks in whereas the granola remains to be barely heat. You don’t need them to utterly soften, simply soften sufficient to carry the oats collectively.
How to Use Homemade Granola
Loads of the granola you’ll discover on the retailer has a great deal of sugar or filler substances. There are some more healthy manufacturers now, however they’re additionally costly. And with a houseful of youngsters who love chowing down on granola, do-it-yourself is the best, least expensive possibility!
Here are a few of our favourite methods to make use of do-it-yourself granola
Here’s find out how to make your personal crunchy chocolate chunk granola!
Homemade Chocolate Chunk Granola
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Preheat the oven to 325°F and line a big baking sheet with parchment paper.
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In a big mixing bowl, whisk collectively the dry substances: oats, coconut sugar, oat flour, coconut flour, chia seeds, salt, cinnamon, baking soda, and cream of tartar.
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In a separate bowl, combine the moist substances: almond butter, melted coconut oil, maple syrup, and vanilla. Stir till clean and properly mixed.
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Pour the moist substances into the dry and stir till the whole lot is evenly coated. The combination needs to be barely sticky and clumpy.
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Spread the combination evenly in your baking sheet. Press it down gently with the again of a spoon or spatula if you’d like extra granola clusters.
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Bake for 20 minutes, then gently stir and rotate the pan. Bake for one more 10–quarter-hour or till golden and aromatic. (The granola will crisp up because it cools.)
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Remove from the oven and let it cool for 10–quarter-hour. Once the granola remains to be heat however not sizzling, gently stir within the chocolate chunks. This helps them soften simply sufficient to bind to the granola with out turning right into a full chocolate coating.
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Let the granola cool totally earlier than storing. It will crisp up because it cools. Break into clusters.
Nutrition Facts
Homemade Chocolate Chunk Granola
Amount Per Serving (1 serving)
Calories 466
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 8g50%
Trans Fat 0.01g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 1mg0%
Sodium 162mg7%
Potassium 414mg12%
Carbohydrates 61g20%
Fiber 9g38%
Sugar 13g14%
Protein 12g24%
Vitamin A 8IU0%
Vitamin C 0.01mg0%
Calcium 90mg9%
Iron 4mg22%
* Percent Daily Values are based mostly on a 2000 calorie weight loss program.
Store the granola in an hermetic container at room temperature for as much as 2 weeks (should you don’t devour it earlier than then!).
What are a few of your favourite make forward snacks? Leave a remark and tell us!
