Homemade chocolate granola

This homemade granola is all that I want in an essential element in the store: simple, natural, naturally sweetened, full of intense nutrient ingredients I have already. It is a light sweet, completely crunchy, completely customized. The only downside is that children eat it as quickly as I can do!

I added a cream from the cream in this version to help the baking soda to stimulate better and give it from the crisis it deserves. This recipe was repeated in our house, it’s good.

How to make homemade granola

Some granola is soft and full, while others are firm. While I love soft and chewing cookies, this recipe makes a large group of crunchy chocolate granola. Coconut sugar gives it a little natural sweetness, and the slightly melted chocolate pieces help to stick to it.

The trick is to make sure that you do not excel it. Yes, it is crunchy, but we do not want the bad type of crunchy. Once it gets out of the oven, it will continue to reinforce. I will also strike chocolate pieces while granola is still a little warm. You don’t want them to completely dissolve, just soften enough to hold oats together.

How to use homemade granola

A lot of granola that you will find in the store has a lot of sugar or filling components. There are now some healthy brands, but they are also expensive. And with a group of children who love rough on granola, homemade is the easiest and cheapest option!

Here are some of our favorite ways to use homemade granola

Here’s how to make crunchy chocolate chocolate!

Homemade chocolate granola

• Heat the oven to 325 degrees Fahrenheit and a large baking paper line with a university degree paper.

• In a large mixing bowl, whisk dry ingredients together: oats, coconut sugar, oatmeal, coconut flour, chia seeds, salt, cinnamon, baking soda, and tartar cream.

• In a separate bowl, mix moist ingredients: almond butter, dissolved coconut oil, maple drink and vanilla. Stir up smooth and gathering well.

• Pour the wet ingredients into the dry and stir until everything is wrapped evenly. The mixture should be sticky and little.

• Spread the mixture evenly on your baking sheet. Gently press it with the back of a spoon or spoon if you want more granola sets.

• Bake for 20 minutes, then gently move and rotate the pan. Bake for another 10-15 minutes or even golden and fragrant. (Granola will explode as it cools.)

• Take it out of the oven and let it cool for 10-15 minutes. Once the granola is still warm but not hot, it is gently stirred in chocolate pieces. This helps them dissolve enough to tie granola without turning into a full chocolate paint.

• Let the granola cool completely before storage. It will explode because it cools. In storming groups.

Nutritional facts

Homemade chocolate granola

Each share (1 meal)

Thermal calories 466
Calories of fat 180

% Daily value*

fat 20G31 %

Scrimated fat 8G50 %

Trans fat 0.01g

Polyunsustustustusttus

Onceless mono fat 7G

Cholesterol 1mg0 %

Sodium 162mg7 %

Potassium 414mg12 %

Carbohydrates 61 g20 %

9G fiber38 %

Sugar 13G14 %

protein 12G24 %

Vitamin A 8u0 %

Vitamin C 0.01MG0 %

Calcium 90mg9 %

iron 4mg22 %

* Daily values are based on a 2000 -calorie diet.

Store granola in a sealed container at room temperature for up to two weeks (if you don’t devour it before!).

What are some of your favorite snacks? Leave a comment and tell us!