Recipe: Chocolate Lover's Granola (with Cranberry-Pistachio variation)
Breakfast and BrunchCHOCOLATE LOVER'S GRANOLA
2 cups regular rolled oats, uncooked
1 cup sliced or slivered almonds, coarsely chopped, or chopped walnuts
1/2 cup flaked coconut (optional)
1/2 cup dry-roasted sunflower kernels
1/4 cup toasted wheat germ
1/4 cup flaxseed meal
1/2 cup honey
2 ounces bittersweet chocolate, chopped
2 tablespoons vegetable oil
1 cup white baking pieces
1 cup semisweet chocolate pieces
Preheat oven to 300 degrees F. Grease a 15 10 1-inch baking pan; set aside.
In a large bowl combine oats, nuts, coconut (if desired), sunflower kernels, wheat germ, and flaxseed meal; set aside.
In a small saucepan stir together honey, chocolate, and oil. Heat and stir over low heat just until chocolate melts. Stir into oat mixture. Spread evenly into prepared pan.
Bake for 30 to 35 minutes or until light brown, stirring after 20 minutes. Spread on a large piece of foil; cool completely.
Stir in white baking pieces and semisweet chocolate pieces.
TO STORE:
Place cooled granola in an airtight container; cover. Store at room temperature for up to 5 days or freeze for up to 2 months. If frozen, bring to room temperature before serving.
Makes 7 cups
PER 1/2 CUP: 370 cal., 20 g total fat (8 g sat. fat, 0 g trans fat), 0 mg chol., 26 mg sodium, 44 g carbo., 5 g fiber, 6 g pro.
EXCHANGES: 3 Starch, 3 Fat
VARIATION:
CRANBERRY-PISTACHIO GRANOLA:
Prepare granola as directed, except substitute 1 1/2 cups pistachio nuts for the 1 cup almonds. Omit bittersweet chocolate, white baking pieces, and semisweet pieces. Stir together the honey and oil in a small bowl; stir into oat mixture. After granola is baked and cooled, stir in 1 1/2 cups dried cranberries.
Makes 7 cups
PER 1/2 CUP: 270 calories, 13 g total fat (1 g sat fat; 0 g trans fat), 0 mg chol., 3 mg sodium, 37 mg carbo., 5 g fiber, 7 g pro.
EXCHANGES: 2 1/2 Starch, 2 Fat
TO GIVE AS A GIFT - HOW TO PREPARE THE PACKAGE:
Spoon granola or treats into a TEA TIN and cover with the lid. Wrap NATURAL PAPER TAPE around the tin and secure to the bottom. Wrap with contrasting tape perpendicular to first wrap. Top one strip with DECORATIVE PAPER TAPE and secure to the bottom. Tie NARROW RIBBON around the tape and secure a WOODEN SPOON in the knot. If desired, write a message on the spoon.
Adapted from source: Better Homes and Gardens New Cook Book: Food Gifts from Your Kitchen
2 cups regular rolled oats, uncooked
1 cup sliced or slivered almonds, coarsely chopped, or chopped walnuts
1/2 cup flaked coconut (optional)
1/2 cup dry-roasted sunflower kernels
1/4 cup toasted wheat germ
1/4 cup flaxseed meal
1/2 cup honey
2 ounces bittersweet chocolate, chopped
2 tablespoons vegetable oil
1 cup white baking pieces
1 cup semisweet chocolate pieces
Preheat oven to 300 degrees F. Grease a 15 10 1-inch baking pan; set aside.
In a large bowl combine oats, nuts, coconut (if desired), sunflower kernels, wheat germ, and flaxseed meal; set aside.
In a small saucepan stir together honey, chocolate, and oil. Heat and stir over low heat just until chocolate melts. Stir into oat mixture. Spread evenly into prepared pan.
Bake for 30 to 35 minutes or until light brown, stirring after 20 minutes. Spread on a large piece of foil; cool completely.
Stir in white baking pieces and semisweet chocolate pieces.
TO STORE:
Place cooled granola in an airtight container; cover. Store at room temperature for up to 5 days or freeze for up to 2 months. If frozen, bring to room temperature before serving.
Makes 7 cups
PER 1/2 CUP: 370 cal., 20 g total fat (8 g sat. fat, 0 g trans fat), 0 mg chol., 26 mg sodium, 44 g carbo., 5 g fiber, 6 g pro.
EXCHANGES: 3 Starch, 3 Fat
VARIATION:
CRANBERRY-PISTACHIO GRANOLA:
Prepare granola as directed, except substitute 1 1/2 cups pistachio nuts for the 1 cup almonds. Omit bittersweet chocolate, white baking pieces, and semisweet pieces. Stir together the honey and oil in a small bowl; stir into oat mixture. After granola is baked and cooled, stir in 1 1/2 cups dried cranberries.
Makes 7 cups
PER 1/2 CUP: 270 calories, 13 g total fat (1 g sat fat; 0 g trans fat), 0 mg chol., 3 mg sodium, 37 mg carbo., 5 g fiber, 7 g pro.
EXCHANGES: 2 1/2 Starch, 2 Fat
TO GIVE AS A GIFT - HOW TO PREPARE THE PACKAGE:
Spoon granola or treats into a TEA TIN and cover with the lid. Wrap NATURAL PAPER TAPE around the tin and secure to the bottom. Wrap with contrasting tape perpendicular to first wrap. Top one strip with DECORATIVE PAPER TAPE and secure to the bottom. Tie NARROW RIBBON around the tape and secure a WOODEN SPOON in the knot. If desired, write a message on the spoon.
Adapted from source: Better Homes and Gardens New Cook Book: Food Gifts from Your Kitchen
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