As you read this, look out your window, and look straight up. Do you see me? I’m on a cross-country plane, bound for sunny California. We’re doing it the tightwad way, ‘course, powered by frequent flyer miles. We’ve got some sort of inconvenient layover, had almost no choice in when we flew, and I’ll probably have a middle seat between someone with B.O. and billowy shirtsleeves (to air out the stench) on the one side, a crying baby on the other side.
Let the games begin.
My celiac son is a nervous wreck about eating all manner of meals outside the cocoon that is my gluten-free kitchen, so I go bearing gluten-free snacks. This chocolate granola is a perfect traveling snack.
And, not to worry. I’ve been stockpiling little blog post nuggets like a squirrel lately, so I have plenty other goodies to share with you while I am on the left coast.
This granola is packed with lots of protein (thank you, almonds and gluten-free oats), and then there’s … the chocolate. Not only does the Dutch-processed cocoa and melted dark chocolate combo give it amazing depth of flavor, but it also helps the granola clumps keep their shape. So it’s perfect for snacking, right out of the container, or for tossing with some fresh fruit and layering it with some yogurt.
Just pour the chocolate mixture over the top.
And inhale deeply. The smell alone sends me.
Of course, my son and I will no doubt have to eat something during the next two weeks away that I haven’t made myself with my own two protective hands.
Until then, we have chocolate granola. And we’re doing fine.
Oh, and if you have a favorite gluten-free eatery in the area of San Clemente, California, I’d love to hear about it!
- 4 cups (400g) gluten-free old-fashioned rolled oats
- 2 cups (60g) gluten-free puffed rice cereal (cocoa flavor, if you can find it)
- 1 cup (80g) unsweetened coconut chips
- 1 1/4 cups (140g) raw whole almonds
- 4 tablespoons (20g) unsweetened Dutch-processed cocoa powder
- 1/4 teaspoon kosher salt
- 1/2 cup water
- 3/4 cup (164g) packed light brown sugar
- 5 tablespoons pure maple syrup (preferably Grade B)
- 2 tablespoons (28g) extra-virgin olive oil
- 5 ounces dark chocolate, chopped
- Preheat your oven to 300 degrees F. Line a rimmed half sheet baking pan with unbleached parchment paper, and set it aside.
- In a large bowl, place the oats, puffed rice cereal, coconut chips, almonds, cocoa powder and salt, and mix to combine. Set the bowl aside.
- In a medium-size saucepan, whisk together the water, brown sugar and maple syrup. Cook over medium heat, whisking constantly, until the liquid boils. Continue whisking and allow to boil for 1 minute. Remove the pan from the heat, and add the olive oil and chopped chocolate. Whisk until the chocolate is melted and smooth.
- Pour the liquid mixture over the oat mixture, and stir until well-combined. Pour the granola onto the prepared baking sheet and scatter into an even layer.
- Place the baking sheet in the center of the preheated oven and bake, stirring occasionally, until crisp (about 30 minutes). Remove from the oven. For chunky, clumpy granola, allow to cool completely on the baking sheet before breaking it into large chunks. Otherwise, allow to cool briefly on the baking sheet before transferring the granola to a container. Seal the container once the granola has cooled, and store at room temperature.
P.S. A big, sloppy thank-you to all of you who have bought a copy of My Cookbook. I really appreciate your support! If I had been a better planner, I would have organized some sort of book signing/cooking class in California. I just … am not a good planner.