Chocolate + raspberries (plus coconut and oats) = Valentine granola
Are you making breakfast in bed? Or maybe you need something sweet for your sweetheart. Chocolate granola is a light breakfast or makes a nice little snack. Swap out the raspberries for freeze dried strawberries, for a chocolate- strawberry version.
Chocolate Raspberry Granola
2 cups oats
1 cup slivered, raw almonds
1 cup chocolate, chopped (bittersweet or semi-sweet)
1 cup coconut chips
1 cup freeze-dried raspberries
1/3 cup chia seeds, scant
1/3 cup agave
1/3 cup cocoa powder
2 tbs coconut oil, melted and divided
2 tbs vanilla extract
1 tbs cinnamon
pinch of sea salt
Preheat oven to 350F. Mix together oats, almonds, coconut, chia seeds and cocoa in a large bowl. Add agave, vanilla and one tablespoon of coconut oil. Stir together until evenly coated. Add a large pinch of salt and fold in. Press lightly into an even layer on a baking sheet. Bake for 10 minutes, set aside to cool. Melt chocolate and remaining coconut oil and drizzle over granola, as it cools. Sprinkle with cinnamon. Once granola is room temperature, break into clumps and mix in raspberries. Store in an air tight jar for up to two weeks.
Notes: Freeze dried strawberries or other dried fruit like cranberries, raisins or apricots would be excellent substitutes for raspberries. Honey is an acceptable swap for agave.