This is really tasty granola, guys. With Valentine’s Day around the corner (groan), here’s a recipe you can make your sweetie or your mailman, whatever. It won’t disappoint, I promise.
Chocolate-Covered Granola – adapted from Celine Steen’s White Chocolate Raspberry Granola
- 1 cup rolled oats
- ¼ cup brown rice flour
- ¼ cup chopped pecans
- 1 tbsp. sesame seeds
- ¼ tsp. salt
- 2 tbsp. canola oil
- ¼ cup + 1 tbsp. maple syrup
- ½ tsp. vanilla extract
- ¼ cup frozen (or fresh, if you can get them this time of the year–and if you can, tell me where you live) strawberries, chopped
- ¼ cup chocolate chips
Preheat oven to 350 and lightly oil a rimmed baking sheet.
Combine rolled oats, brown rice flour, pecans, sesame seeds and salt in a medium-sized bowl. Whisk oil, maple syrup and vanilla in a small bowl. Add liquid ingredients to dry and mix well. Fold in strawberries. Spread evenly on baking sheet and bake for 10 minutes. Remove from oven and stir well. Bake for 10 more minutes. Remove from oven and sprinkle chocolate chips on top, stirring to coat the granola.
Let cool and then transfer to a container with a tight-fitting lid. Store in the refrigerator. Serve with your favorite nondairy milk (my favorite is homemade almond milk), and try not to eat all of the granola when it’s warm and the chocolate’s all melty.
Yield: 3 cups