Dark Chocolate Superfood Granola
Granola has always made me think of successful people. Why that is, I have no idea. Maybe I always pictured a person who had their life together and who, instead of reaching for a candy bar like I often do when mid-day stress hits, opted for a cup of Greek yogurt with granola on top. Maybe its because successful people are the kind of people who have the self-control to reach for the granola instead of the candy bar.
Regardless of my thought pattern, I've had a hankering for some granola. But not just your regular ol' granola, something exceptionally memorable and satisfying. This was what came of my compulsory burst of inspiration.
I give you (drum roll please)....... DARK CHOCOLATE SUPERFOOD GRANOLA!
Why I Love This Recipe:
1. It's not your regular ol' boring granola with just oats and honey. It is uniquely satisfying, but super easy to put together.
2. You can pair with your favorite flavors. One day I paired this granola with white chocolate chips and the next day I paired this granola with dried cranberries. Mix in what ever you are feeling that day!
3. You can easily size down or super size this recipe. It stores easily in an air tight container, so it is perfect for on-the-go snacking and plan-a-head breakfasts.
1 Cup Old Fashioned Oats
1 Cup Shredded Coconut (I used sweetened coconut, but you could easily use unsweetened. Whatever floats your boat!)
1 Cup Miller Pecan Company Farm Fresh Large Pecan Pieces (You can use extra large pieces if you prefer larger munchies in your granola or use small or medium pieces if you prefer more cluster-y granola)
1/4 Cup Flax Seed
1/4 Cocoa Powder
1 Teaspoon Cinnamon
1/2 Teaspoon Salt
2 Tablespoons Coconut Oil, melted
1 Teaspoon Vanilla Extract
1-2 Tablespoons Maple Syrup (you can use honey if you'd prefer to bypass the maple flavor and just go for sweet)
1 Large Egg White
1. Preheat oven to 350*F.
2. Combine all dry ingredients (oats, cocoa, pecans, flax seed, coconut, cinnamon, and salt) in a medium mixing bowl.
3. Fold melted coconut oil into dry mixture.
4. Add in vanilla extract and maple syrup. Combine thoroughly. Mixture will be crumbly.
5. After the mixture is completely combined, add the egg white to the mixture. Work evenly throughout (this is what causes the the granola clusters to stick together).
6. Thinly spread the granola mixture evenly on a cookie sheet.
7. Bake for 30 minutes then carefully flip the mixture with a spatula so that the bottom of the mixture becomes the top and bake for an additional 25 minutes.
8. Store in an airtight container for up to three months. Enjoy!