No matter the time of day, this Chocolate Almond Granola is one tasty treat!
I’ve got a question for y’all. Chocolate in the morning?
I’m not talking about chocolate cake at 12:01am…even though that is technically in the morning. I’m talking about chocolate for breakfast.
I’m not talking about mocha coffee…even though that is technically chocolate. I’m talking about eating chocolate for breakfast. I have a rather large sweet tooth, but I just can’t do it. Chocolate before noon just doesn’t fly with me.
Right after college, I worked at a small bank in North Carolina for a year or so. Every so often (especially around the holidays), one of our regular customers would drop by with a box of Krispy Kreme doughnuts. Oh, Krispy Kreme…how I miss thee! (Actually, on second thought, it’s probably good that there aren’t any Krispy Kreme locations near us in upstate New York. That ‘hot now’ light would get me into way too much trouble!)
But back to the assorted box of doughnuts at the bank. I’d always go straight for the blueberry cake doughnuts. Those things were my weakness by far! If I lost the battle for the blueberry cake doughnut, then I’d resort back to regular glazed. But never the chocolate glazed. I just couldn’t do it…unless the doughnuts happened to show up in the middle of the afternoon. At that point, chocolate is acceptable. But not before noon!
So now that I have ranted and raved about no chocolate before noon, you’re probably wondering why I made Chocolate Almond Granola. Well, Laura loves chocolate granola, so I decided to make her a batch. She likes to stir a small spoonful into her morning coconut Greek yogurt. (I personally always go with Cabot’s vanilla bean Greek yogurt in the morning.) I went out on a limb and tried adding a spoonful of this Chocolate Almond Granola in with my yogurt. It was good…but not for breakfast. So instead I’ve just taken to eating this as a snack or dessert after dinner.
But how about you? Do you do chocolate for breakfast?
Chocolate Almond Granola
- 3 cups old-fashioned oats
- 1 cup unsweetened coconut flakes
- 1 cup sliced almonds coarsely chopped
- ½ cup cocoa powder
- ¼ cup flax seeds optional
- ½ cup brown sugar
- ⅔ cup olive oil
- ½ cup maple syrup
- ¾ cup chocolate chips
- Preheat oven to 300°F.
- In a large bowl, add all ingredients except for chocolate chips (oats, coconut, almonds, cocoa powder, flax seeds, brown sugar, olive oil and maple syrup); stir until well combined.
- Spread mixture onto a foil-lined baking sheet.
- Bake at 300° for 45 minutes, stirring every 15 minutes.
- Remove from oven and sprinkle chocolate chips on top. Place back in oven for 3-5 minutes, or until chocolate chips are very soft. Remove from oven and stir until well combined.
- Let granola cool completely before storing in an airtight container.