Tag Archives: homemade

Coconut Almond Granola Recipe

Coconut Almond GranolaHomemade granola is the best granola because you can load it up with the good stuff. I love this easy granola recipe because it’s packed with crunchy almonds and toasted coconut. It’s time to say goodbye wimpy granola!

To make the granola, mix oats, almonds and coconut flakes with pure maple syrup and virgin coconut oil. Bake the mixture until browned and crisped. Serve it with a splash of homemade almond milk or try it sprinkled over a yogurt breakfast bowl.

Coconut Almond Granola Recipe
2 cups old-fashioned rolled oats (gluten-free, if needed)
2 cups organic unsweetened coconut flakes
1 cup raw almonds, coarsely chopped
1/4 cup pure maple syrup
2 tablespoons melted virgin coconut oil
1/8 teaspoon kosher salt or fine sea salt

Preheat oven to 300 degrees. Line a large rimmed baking sheet (15- x 10-inch) with parchment paper.

In a large bowl, combine oats, coconut flakes and almonds. Drizzle with maple syrup and coconut oil; stir well.

Spread oat mixture in prepared baking sheet; sprinkle with salt. Bake 15 minutes; stir well. Bake 15 minutes more; stir well. Bake 5 to 15 minutes more or until the mixture is toasted and the coconut has browned, stirring every 5 minutes. Cool completely and store in an airtight container.

Makes about 5 cups
Easy Homemade Granola
You might also like:
Chocolate Peanut Butter Granola
Pumpkin Chocolate Chunk Granola
Honey and Dark Chocolate Granola from Bourbon and Honey
Chocolate Hazelnut Granola from Eating Clean Recipes

Caramel Peanut Chocolate Bark Recipe (Rolo Bark!)

Caramel Chocolate Bark Candy filled candy? Look close and you’ll see someone put caramel in that chocolate bark. It was me, and I’m not sorry. This recipe is a sugar bomb for sure, but ‘tis the season.

Rolo Chocolate Bark

With only 3 ingredients, it’s super simple to make. Start by cutting some Rolo Caramels in half and spreading them on a parchment paper lined baking sheet. Next, pour melted chocolate chips over the Rolo candies, spreading to make a beautifully irregular pool of caramel-chocolatey goodness. Finish the bark with a sprinkling of salty cocktail peanuts. That’s it. You’ve made a decadent caramel-filled chocolate bark. The toughest part is waiting for the bark to set up. Pop it in the fridge so that it sets up fast, then break the bark into pieces. (Watch out for flying peanuts. It happens.) Eat it. Gift it. Don’t worry about resolutions until the new year.

Caramel Peanut Chocolate Bark
Caramel Peanut Chocolate Bark Recipe (Rolo Bark)
24 chocolate-covered caramel candies (Rolo Caramels)
1 package (12 ounces) semisweet chocolate chips
1/2 cup salted cocktail peanuts, chopped

Line a baking sheet with parchment paper or waxed paper. Unwrap caramel candies and cut in half. Arrange caramel candy halves close together in a single layer on the parchment paper lined baking sheet.

Place chocolate chips in a medium microwave-safe bowl. Microwave on medium (50% power) about 1 1/2 to 2 minutes until the chocolate is nearly melted and can be stirred smooth, stirring every 30 seconds. (Be careful not to scorch chocolate.) Pour melted chocolate evenly over caramel candies; spread gently to evenly distribute chocolate over caramel candies. Immediately sprinkle with peanuts; gently press into chocolate.

Refrigerate for 15 minutes or until chocolate is set. Break chocolate bark into pieces.

Makes about 24 pieces

Tip: Gently but firmly wrapping the baking sheet on the counter after assembling the bark will result in fewer air bubbles in the chocolate.

Rolo Peanut Chocolate Bark

P.S. If you’re looking for less of a sugar bomb and more of a sugar blip, you might like this Chocolate Hazelnut Bark over at Eating Clean Recipes.

Chocolate Peanut Butter Granola Recipe

Peanut Butter Chocolate Granola Sweet and salty and crunchy and nutty, this granola has it all. It’s made by coating rolled oats with a mixture of peanut butter, coconut oil and pure maple syrup, and then toasting the oat mixture in the oven. The finishing touch is a sprinkling of chocolate chips. Once the chocolate melts it is stirred into the warm granola, creating a clumpy, chocolatey, peanut buttery mess of goodness. Chocolate and peanut butter make everything better!
Chocolate Peanut Butter Granola

Chocolate Peanut Butter Granola Recipe
3 cups old-fashioned rolled oats (gluten free, if needed)
1/2 cup creamy peanut butter
3 tablespoons virgin coconut oil
3 tablespoons pure maple syrup
1/2 teaspoon fine sea salt
 or kosher salt
1/2 cup semisweet or bittersweet chocolate chips

Preheat oven to 300 degrees F. Line a large rimmed baking sheet (15- x 10-inch) with parchment paper.

Place oats in a large bowl; set aside.

In a small saucepan combine peanut butter, coconut oil, maple syrup and salt. Heat and stir mixture over medium-low heat until melted and well mixed.

Add warm peanut butter mixture to oats; stir well to combine. Spread mixture in prepared baking sheet. Bake 15 minutes; stir. Bake 15 minutes more; stir. Bake 10 to 20 minutes more or until dry and browned. Remove from oven and sprinkle chocolate chips over granola in pan. Let stand for 3 to 5 minutes until chocolate chips soften and melt; stir to coat granola with melted chocolate chips. Let cool completely. Store in an airtight container at room temperature.

Makes about 4 cups

Kitchen Tip: I used lightly salted peanut butter. If you use salty peanut butter, you may want to reduce the salt in the recipe to 1/4 teaspoon.

You might also like:
Pumpkin Chocolate Chunk Granola
Chocolate Hazelnut Granola and Almond Butter Granola from Eating Clean Recipes

Pumpkin Chocolate Chunk Granola Recipe

This homemade granola has it all- a touch of pumpkin and hints of spice combined with a big hit of chocolate. Pair it with tangy yogurt or nutty almond milk and you’ve got the makings for a happy breakfast bowl.

Pumpkin Chocolate Chunk Granola
Pumpkin Chocolate Chunk Granola Recipe
2 cups rolled oats
 (I used gluten free quick oats)
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon fine sea salt
1/4 cup pure pumpkin puree
1/3 cup pure maple syrup
2 tablespoons melted virgin coconut oil
1/2 teaspoon pure vanilla
2 ounces dark chocolate bar, chopped (I used 70% cacao)

Preheat oven to 300 degrees F. Line a large rimmed baking sheet (15- x 10-inch) with parchment paper.

Place oats, cinnamon, ginger and salt in a medium bowl; stir to mix.

Combine pumpkin puree, maple syrup, coconut oil and vanilla; stir until well mixed. Add pumpkin mixture to oat mixture; stir well to combine. Spread mixture on prepared baking sheet.

Bake 45 minutes, stirring every 15 minutes. Bake 5 to 15 minutes more or until deeply toasted, stirring every 5 minutes. (Ovens vary. Check often and be sure to stir. I baked mine 55 minutes. You’re looking for the moist granola mixture that initially goes in the oven to dry out, crisp up and brown. Be careful not to burn.)

Let cool completely. (Granola will become more crisp once cooled.)

Once granola has cooled, stir in chocolate chunks. Store granola in an airtight container at room temperature.

Makes about 3 cups
Pumpkin Granola

More Granola Recipes:
Pumpkin Spice Granola from Eating Clean Recipes
Chocolate Chip Granola from Brown Eyed Baker