WARNING!!! If you make this granola and then eat it all that day it is not my fault. I will not be held liable.
Seriously folks, this granola is delicious and easy to put together. The hardest part is not eating it all right when it comes out of the oven.
Chocolate Crunch Granola
Makes approximately 4 cups of granola
3 cups old fashioned oats
1/2 cup chopped raw almonds
3/4 cup unsweeted dried coconut
1/4 cup finely chopped dark chocolate
1 tablespoon flax seed
1/4 cup maple syrup
1/4 cup coconut oil
1/4 cup packed brown sugar
2 teaspoons vanilla extract
2 tablespoons cocoa powder
1/2 teaspoon salt
- Pre-heat your oven to 325 degrees and line a large rimmed baking sheet with parchment paper.
- In a large bowl mix together the oats, almonds, coconut, dark chocolate and flax seeds.
- In a small sauce pan melt the coconut oil, brown sugar, and maple sugar together (This can also be done in the microwave). Then stir in the vanilla, cocoa power and salt into the mixture off the heat.
- Pour the liquid mixture over the dry mixture and mix together thoroughly.
- Pour everything onto the lined baking sheet and take a spatula and press down the mixture into one solid sheet of granola that’s less than half an inch thick.
- Bake for 40 minutes, then let cool for an hour before breaking up the granola into bite sized clusters. Then enjoy!
Ready for the week’s breakfast!
I’m weird about soups. I like thick and hearty soups, or smooth and creamy soups, but if a soup is in the middle and can’t seem to make up it’s mind, it doesn’t really appeal to me. Cream of mushroom soup seems to be one of those in the middle soups, so I usually stay clear, but this soup is thick and hardy and definitely has my vote. (Whoa, the election has worked it’s way into my verbiage? Yikes!)
Voting aside, we’re supposed to have a cool snap this weekend here in Houston, which has got me thinking about warm comforting meals. With a thick slice of toasted bread, this is a very satisfying soup. Hope you enjoy!
Hearty Mushroom Soup
1 tablespoon butter
1 small onion chopped
2 cloves garlic minced
2 1/2 cups mushrooms sliced
2 tablespoons worcestershire sauces
2 bay leaves
1 tablespoon fresh thyme
1 1/2 cups vegetable stock
1 tablespoon flour mixed with 1 tablespoon water
1/2 teaspoon nutmeg
1/2 cup greek yogurt
1/2 cup milk
salt and pepper to taste
squeeze of lemon juice
- Melt the butter in a dutch oven or heavy bottomed stock pot.
- Add the onion and cook for 3 to 4 minutes, until starting to soften.
- Add the garlic and mushrooms, cook for about five minutes, or until the moisture has mostly left the mushrooms.
- Stir in the Worcestershire, bay leaf, thyme, nutmeg and vegetable stock. Bring to a boil, and then reduce to a simmer for about 10 minutes.
- Stir in the flour and water mixture and continue to cook for a few minutes, until the soup begins to thicken slightly.
- Season with salt and pepper to your liking.
- Stir in the yogurt and milk, and bring back to a simmer.
- Turn of the heat, take out the bay leaf, add a splash of lemon juice and enjoy!