Spring is finally here! There are sounds of birds chirping and it’s time to hang out the laundry to give it that wonderful spring scent from the fresh air. And…not to mention the sound of lawn equipment. It seems like a great day to post on my favorite granola recipe which would work well for breakfast, desert, or even as a snack throughout the day while you do your yard work, hike, etc. This recipe has so much potential for creativity and can be tailored to anyone’s preferences. The options are endless for topping the granola with different types of fruit, changing the type of nut you use, or leaving out the fruit and/or nuts entirely. There are also options for using different types of chocolate. This recipe has been inspired by and adapted from a granola recipe I found on the Valrhona website. The recipe author recommends various combinations of dried fruit, nuts and Valrhona chocolate products.
I wanted a bit of a banana flavor so I used the Madagascar 50% chocolate fermented with banana and malt. I found this chocolate to be absolutely delicious. This granola would taste delicious with any type of chocolate you choose including chocolate chips! I changed out many of the ingredients and proportions of ingredients and also modified the cooking instructions as I found the original recipe turned out too wet and didn’t brown well. These changes I believe make this the perfect granola recipe!
- 4 1/2 cups rolled oats
- 1/2 cup milk powder
- 1/2 cup brown sugar
- 1 cup whole pecans
- 1/2 cup buckwheat flour
- 1/2 tsp cinnamon
- 1/2 tsp salt (optional)
- 1 1/2 cup unsweetened coconut flakes
- 3/4 cup golden flax seed meal
- 3/4 cup unsalted melted butter
- 1 tsp vanilla extract
- 1/8 cup coconut oil melted
- 1/4 cup olive oil
- 1/4 cup honey
- 1/2 cup water
- AFTER BAKING THE GRANOLA: add 1/2 – 1 cup chocolate
Preheat oven to 350 degrees Fahrenheit. Place a layer of parchment paper on a large baking sheet.
Add all of the dry ingredients to a large bowl and mix together with a whisk.
Melt butter and mix vanilla into the butter. Add the butter-vanilla mixture to the dry ingredients. Add the remaining wet ingredients to the bowl: coconut oil (melted), olive oil, honey, and water. Using a wooden spoon, mix all of the ingredients together.
Evenly spread the granola mixture on the baking sheet and bake for 30 minutes stirring every 8 minutes. When finished baking remove the granola from the oven and let cool. Add 1/2 – 1 cup chocolate darkness of your preference. Note: add the chocolate immediately when the granola is taken out of the oven and stir it in if you want the chocolate melted into the granola, otherwise if you want a more separated texture, wait for granola to cool before adding the chocolate.
You can place the pan in the freezer for 20 minutes to make the granola crunchy and it will set up faster. Store in an airtight container for up to 2 weeks. I store my granola in a freezer bag in the freezer to keep it crunchy.
*Pairs well with milk or yogurt and top with berries and/or bananas.
Citation: Adapted from and Inspired by Valrhona, 3/26/2019