Dark Chocolate Chia Granola

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I do like a good granola mixed into my yogurt in the morning or as an afternoon snack, and this granola is perfect for that. It gives the yogurt a nice crunch. My boys will eat this granola by the handful. At least one of them will mix it into yogurt too.

The granola doesn’t form big clumps as some other granola does, but it’s a very tasty snack. I love that it has healthy chia seeds in it. One of the things I really like about granola recipes is that you can customize them to suit your tastes. This granola would be great with chopped nuts. You could also add a little cinnamon for a slightly different flavor. I chose to omit the chocolate chips, but if you’re in the mood for something a little sweeter, add the mini chocolate chips that are called for in the recipe.

 

Dark Chocolate Chia Granola
Recipe from Natural Chow

2 cups old-fashioned oats
3/4 cup unsweetened coconut shreds
2 tablespoons chia seeds
3 tablespoons cocoa powder
3 tablespoons coconut oil
1/4 cup pure maple syrup
3/4 teaspoon vanilla extract
1/8 teaspoon sea salt
1/2 cup semi-sweet or dark mini chocolate chips (optional)

Preheat the oven to 300° F. Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, combine the old-fashioned oats, coconut shreds, chia seeds, and cocoa powder. Stir to combine. (You may want to sift the cocoa powder if it’s clumpy.)

In a small saucepan over medium heat, combine the coconut oil, maple syrup, and vanilla extract. Stir until the coconut oil is melted. Remove the pan from heat and pour the mixture over the dry ingredients. Stir to combine.

Pour the granola onto the prepared baking sheet and spread into an even layer.

Bake for 45 minutes, stirring after 20 minutes to keep the granola from clumping too much. Take out of the oven and let cool. The cold air will help the granola to become crunchy. Once completely cooled, stir in the chocolate chips, if using. Store the granola in an air-tight container. It will keep for 2-3 weeks if it lasts that long.

Yield: ~ 6 servings

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