Chocolate Coconut Cashew Granola

Chocolate for breakfast? That sounds like a decadent dessert-type guilty pleasure. When I think of super sweet breakfasts, I imagine waffles or pancakes topped with a huge pile of whipped cream, maybe some chocolate sprinkles or a big drizzle of syrup. Yum! But this is not the way to start a weekday, no matter how tempting. That stuff belongs to the weekend!

I have been craving bananas and chocolate for a few days but didn’t want to go over to the dark, er … dessert side. Instead, the idea of chocolate in the morning morphed into a healthy quick breakfast idea that we enjoyed for a few weeks.

The inspiration for this chocolate granola comes from Kitchen Confidante’s Mocha Coconut Granola Working with what I had in our pantry, I added a few ingredients here and substituted a few others there. As with most granola recipes, this is a jumping off point. You should add whatever dried nuts and fruit you want to create your own custom bowl of hearty granola.

Serve Chocolate Granola with whole milk plain yogurt, some fresh strawberries and a drizzle of honey, or sprinkle over your favorite chocolate muffin mix for a little crunch. Of course, if you’re like us, you’ll have a hard time resisting eating by the handfuls out of the jar.

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Chocolate Granola

Ingredients:
coconut oil cooking spray
3 cups rolled oats, multi grain cereal or a combination
1/4 cup flax seeds
2/3 cup chopped cashews
1/2 cup desiccated coconut, divided
1/4 cup coconut oil
1/4 cup agave
1/4 cup coconut sugar
1/4 cup cocoa powder
1 1/2 tablespoons espresso powder, or instant coffee
pinch of salt
1 teaspoon vanilla
1/2 cup cacao nibs

Directions:
Preheat the oven to 325 degrees. Prepare a baking sheet by lightly misting with coconut oil cooking spray.

In a large bowl, mix together the cereal, flax seeds, cashews, and a 1/4 cup of the desiccated coconut. Mix together. In a small sauce pan over low-medium heat, add the coconut oil, agave, coconut sugar, cocoa powder, espresso powder, and a small pinch of salt. Heat, whisking until a smooth consistency.

Pour the chocolate mixture over the cereal and mix until well combined. Spread on the baking sheet and bake for about 35 minutes. Checking every 10-15 minutes, gently string the cereal and rotating the pan.

Allow to cool and store in an airtight container for two weeks or longer.  

Food Blogger Bake Sale Saturday, May 12th from 10 a.m. to 6 p.m.

Please join us in supporting a great cause while enjoying the delicious treats on sale at the second annual National Food Bloggers Bake Sale this Saturday, May 14th, from 10 a.m. to 6 p.m. The good folks at 18 Reasons have graciously offered up their space at 593 Guerrero (between 17th and 18th) for Saturday’s event. Be sure to visit Share Our Strength  for more information on the organization’s efforts to end childhood hunger. If you’d like to know more about the national bake sale, be sure to check out event organizer Gaby Dalkin’s food blog, What’s Gaby Cooking.

We will be selling loaves of Jason’s homemade wild yeast bread, jars of his orange granola and two different cakes – an old-fashioned chocolate layer cake a la America’s Test Kitchen and an orange olive oil bourbon bundt cake. Yum! Of course, we won’t be alone on Saturday. The event will bring together an interesting mix of San Francisco food bloggers who will be selling a variety of home baked goodies. But you’d better hurry if you want to take any of these treats home. They’re sure to go fast.