Breakfast

German Chocolate Granola

I was going to share a smoothie recipe with you today but oh my goodness gracious it sooo did not turn out well! Haha. Y’all, I got kitchen fails for dayyyzzz. But HAVE NO FEAR! This granola is not a fail.

Have you ever had german chocolate cake? With the coconut pecan frosting? I just want to smash my face in it out of pure delight and call it good for the day. Although that’s figuratively speaking, because, for the record, I actually had my face smashed in a cake when I was little when we were spending a couple months in Mexico and the cake to face wasn’t the greatest experience of my life, if we’re being honest, albeit quite memorable. ANYWAY I took the traditional components of that cake (coconut, pecans, and chocolate) and turned it into a granola! Basically just as good as having cake for breakfast.

On another note, am I the only one that has no self-control with granola or…? I look at the back of store-bought packages and see that the serving size is 1/2 cup or less and laugh as I eat the whole box. Too funny. They’re not serious, right?

This granola is superbly crunchy, chocolatey, and clumpy. I love it with almond milk, but that’s just the way I jam. How do you like to jam? Or do you jelly?

A word of caution: because it’s chocolate granola, that means it’s brown before it goes in the oven. (Really, Lucia. Tell us more.) HEAR ME OUT: this means that it burns easily because just looking at it, you can’t really tell if it’s burned or not. So 1) don’t forget about it and 2) stir frequently.

And so, my friends, make a batch this weekend and eat it for breakfast every day! Or even put it on the ice creams! (Speaking of which, my current recommendation is Talenti Hazelnut Chocolate Chip Gelato – it’s a surreal experience in the bestest way.)

Ingredients:

1/4 c cocoa

1 c halved pecans, roughly chopped

1/2 c unsweetened, flaked coconut

3 c old-fashioned, rolled oats

1/4 t salt

2 T unsalted butter

2 T coconut oil

2 T brown sugar

1/2 c honey

2 t vanilla

1/4 – 1/2 c chocolate chips (I like using dark, but you use whatever you want! Semi-sweet or milk would be great, too)

Instructions: 

Preheat oven to 300. Generously coat a large cookie sheet with nonstick cooking spray.

In a bowl, combine the cocoa, pecans, coconut, oats, and salt. Set aside.

In a small saucepan, combine the butter, coconut oil, brown sugar, honey, and vanilla, and whisk together. Stir frequently, until everything is melted together. Add the liquid to the dry and spread out onto the cookie sheet. Cook for 20-25 minutes, checking every ten. Don’t let it burn! As soon as you take it out of the oven, sprinkle the chocolate chips over the granola so that they get all melty and let sit for half an hour. Store in an airtight container for up to 2 weeks.

xo, Lucia

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