Chocolate Granola

I get up at 6:00 every morning to get to school on time and sometimes I need a little incentive to get out of bed, and then I found it, chocolate granola. I fould it in the book Chocolate Epiphany by the famous pastry chef Francois Payard and decided I had to make it. And now I want you to too!

It all begins with a trip to Bulk barn...

Raise your hand if you like Bulk Barn! Just wait and see what will be created with the contents of this glaringly red bag.

Okay, ready?

Preheat the oven to 350F.
Mix together all of the following ingredients in a large bowl.
Drizzle in a 1/4 cup of honey.

Give it a good mix, and don't be afraid to get a little dirty.
Once it's good and mixed, spread it on a parchment lined baking sheets and bake it for 15 minutes, stirring things up half way through baking.

Once it's done, let it cool completely.

While it's cooling combine 1/2 cup of Raisins and 1/4 cups mini semisweet chocolate chips in a large bowl.
Add the cooled granola and stir it up!
Oowee! Now I'm looking forward to 6 am tomorrow morning! Here's to having a good Monday!

Chocolate Granola

Adapted from Chocolate Epiphany by Francois Payard

1 cup rolled oats

1/2 cup sliced almonds, toasted

1/2 cup chopped walnuts, toasted

1 1/2 cups unsweetened coconut

1 tablespoon brown sugar

1 teaspoon cinnamon

2 tablespoons cocoa

1/4 cup honey

1/4 cup semi-sweet mini chocolate chips

1/2 cup raisins

Preheat the oven to 350F

Combine rolled oats, almonds, walnuts, coconut, brown sugar, cinnamon, and cocoa. Mix in honey. Spread mixture on parchment lined baking sheet and bake for 15 minutes, stirring it half way through. Let cool.

Combine chocolate chips and raisins in a large bowl. Add the cooled granola and stir.

Keep in an air tight container at room temperature for a week or freeze it for a trillion years!

Enjoy!