Cocoa Almond Granola---Joy the Baker Cookbook Spotlight

Pin It
Did your mom ever let you buy Cocoa Krispies or Coco Puffs when you were a kid?  Remember how your plain old white milk magically turned into chocolate milk by the time you were finished with the cereal?
That was so cool.

That's the first thing I thought of when I saw Joy's recipe for Cocoa Granola.

It's time for round 3 of the Joy the Baker Cookbook Spotlight and Cook Off  hosted by Heather at Girlichef.  She asked a group of bloggers to join her in getting out the word--- Joy Wilson of the Joy the Baker blog has a cookbook debuting this month!  We got  advance copies of the book in exchange for sharing with our readers a few of Joy's recipes. For week 1 I made the unbelievable Frosted Brownies.  Week 2 featured the elegant Lady Grey Tea Cakes, and now this week it's free choice!   

Cocoa powder in granola---why didn't I think of that?  I've been making homemade granola since college, and I thought I was being creative with it, but now see I was stuck in a rut.  Joy thought outside the box and takes granola into a new arena.   She says this is the perfect late night/wee hours of the morning food, but I see it as an after school snack or decadent breakfast.  I used the super deep dutched cocoa, which is why my granola looks so dark, but I think regular cocoa powder would have been better, at least visually.  If you're in the mood to embellish, how about some tart dried cherries and mini chocolate chips

Cocoa Almond Granola     ~~~from the Joy the Baker Cookbook
4 cups old-fashioned oats
1 cup raw whole almonds
1 cup sweetened shredded coconut
1 1/2 tsp ground cinnamon
2 Tbsp unsweetened cocoa powder
1/2 tsp salt
1/2 cup granulated sugar
1/4 cup honey
1/3 cup vegetable oil
2 Tbsp butter
2 tsp pure vanilla extract

• Place racks in the center and upper third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
• In a large bowl, toss together oats, almonds, coconut, cinnamon, cocoa powder and salt.  Set aside.
• In a medium saucepan combine sugar, honey, oil and butter.  Stir over medium heat until sugar dissolves and mixture begins to bubble.  Remove from heat and stir in vanilla.
• Pour the warm sugar mixture over the oat mixture and toss with a wooden spoon.  Toss until all of the oats and almond bits are at least moistened by the sugar mixture.  Spoon mixture onto prepared baking sheets and place in the oven.
• Bake granola for 30 minutes, removing from the oven to toss and stir 2 to 3 times during baking.  Granola is done when it is toasted around the edges and fragrant.
• Remove from the oven and cool completely.  Store in an airtight container, at room temperature, for up to 2 weeks.

 Joy the Baker Cookbook is now officially on the shelves!

 So cool.

*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*