One of my all time favorite things to do in the kitchen is make honey granola. I love being able to play with the recipe and make something new every time. I just recently began experimenting with using cocoa powder and chocolate chips. I was super surprised on how well it came out and had to share. This has now become my favorite recipe because it gives me just enough of a chocolate fix! What I love about this granola is that I can use it any time of day and it goes great in yogurt. It is nice to have something that will give you energy that you can carry with you and not worry about spoilage! At The Honey Cottage we are very excited to work with amazing beekeepers and have their honeys in the shop. This specific recipe is really good with a lighter honey; alpine wildflower, cactus blossom, orange blossom, or alfalfa clover are the best! It gives it enough sweetness without over powering the other flavors. Hope you enjoy this recipe as much as I do!
2 cups quick rolled oats
1/3 cup whole flax seed; grind this fresh with a coffee grinder
½ cup unsweetened shredded coconut
½ cup of raisins
¾ cup walnuts; mashed into bite size pieces
½ cup chocolate chips, ¾ cup if they are mini chocolate chips
½ cup of peanut butter
5 Tablespoons unrefined coconut oil
½ cup orange blossom honey
½ teaspoon orange extract
Heat the stove to 300 degrees F. Place the oats, flax seed, coconut, raisins, walnuts, and chocolate chips in a bowl. Place the peanut butter and coconut oil in a small sauce pan and put on the stove to warm it up; set the stove at warm. Once this is warm and thoroughly mixed, turn off the stove, and pour in the honey and the orange extract. Thoroughly mix again and pour over the dry ingredients. Use a spoon and mix it together until everything is combined. Line a baking sheet with parchment paper and pour the granola on top. Press the granola down to make a nice even layer; if using an 11X17 pan bake for 25 min., for 9X13 bake for 35 minutes. Once it is done, let cool for an hour before putting in a container.
The granola will be a little softer in a 9X13; if you want it crispier, stick with the 11X17 pan.
You can use these ingredients instead to mix it up:
- Pure vanilla extract
- Almond Butter
- Cashew butter
- Raw cashews
- Raw peanuts
- Use Alpine wildflower, cactus, or alfalfa clover honey
I find that the granola keeps better in glass or plastic containers. Zip locks can be used if you use the granola up quickly.