CHOCOLATE GRANOLA CRUNCH
This could be part of your breakfast, mid-afternoon snack, or dessert. It is fun to make, as you do you, adding any of your favorites. This granola is sweetened just a bit with maple syrup for a natural flavor boost. The chocolate certainly adds to the sweetness, not too mention balancing hormones. Hormonal changes from menopause, menstruation, pregnancy, etc, all cause a dip in our serotonin levels. Thankfully 🙏 chocolate increases serotonin in the brain, a neurotransmitter responsible for better mood, sleep, and reduction of anxiety.
Ingredients
- 4 cups old-fashioned oats
- ½ cup pecans or walnuts or your favorite nuts
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon fine sea salt
- â…“ cup canola oil
- ½ cup maple syrup
- 2 teaspoons vanilla extract
- ½ cup semisweet or dark chocolate chips mini or chopped
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, add oats, nuts, cocoa powder, and salt. Mix until well-combined.
- In a separate small bowl, whisk together canola oil, maple syrup, and vanilla extract.
- Add mixture to the large bowl and stir until evenly combined.
- Spread the mixture evenly onto the prepared baking sheet.
- Bake for 35-40 minutes, stirring every 10 minutes.
- Stir one more time, turn oven off, and let the granola sit in the oven for another 5 minutes, or until all is lightly toasted and golden in color.
- Remove from the oven and slide the granola on the parchment paper onto the counter.
- Mix in the chocolate chips immediately, so they melt into the granola.
- Allow to cool completely.
- Add any desired additional toppings.
- Enjoy on top of your yogurt, cereal, oatmeal, or just a tasty snack!
- Store in an airtight container for up to two weeks.
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