Chocolate Lover’s Granola
8 cups old fashioned oats
1 1/2 cup shredded coconut
1 cup pecans
1/3 cup E. GUITTARD Cocoa Rouge, cocoa powder
1/4 cup oil
1 1/4 cups honey
1 tsp salt
1 tsp Nielsen Massey Bourbon Vanilla Extract
1 tsp Nielsen Massey Chocolate Extract
Heat oven to 225 degrees
Line a large baking pan with parchment sheet.
In a large mixing bowl, toss together oats, coconut, and pecans. Set aside.
In a small saucepan, whisk together cocoa and oil until smooth. Add the rest of the ingredients and cook over medium high heat until it heated thoroughly. Remove from heat and pour evenly over oat mixture. Stir well to coat evenly.
Spread mixture evenly onto prepared pan. Bake for 1 hour, stirring every 20 minutes. Cool.
Makes 8-10 cups
Recipe by Amy Richardson