I’ve been making our breakfast granola for years. It’s incredibly easy to do. And the best part is that I know exactly what’s in it, which I can’t say the same for the boxed breakfast cereals we used to eat. Sometimes I’ll stray from this recipe and make a non-chocolate version with dried fruits, shredded coconut or even peanut butter.   But, Ned’s favorite granola has been chocolate – no surprise there! This is an easy chocolate granola recipe, which gets its chocolate flavor from bits of real milk chocolate and cocoa powder. Make a batch of this and you’ll not only reward yourself with the sense that you’ve done something good for yourself at the start of your day, but you’ll be left with a cold pool of chocolatey milk at the end of breakfast.

 Easy Chocolate Granola 

• 5 cups oats, not instant
• ½ cup canola oil, or melted coconut oil
• ⅔ cup honey
• 1 tablespoon vanilla extract
• ¼ cup cocoa powder
• ½ cup slivered almonds
• ½ cup hazelnuts, halved and quartered
• 1-2 ounces milk chocolate or dark chocolate, finely chopped

1. Preheat oven to 325° F (162° C).
2. In a large mixing bowl whisk together the canola oil, honey, vanilla extract and cocoa powder.
3. Next, add the oats and almonds. Using a rubber spatula coat the oats and almonds with the cocoa mixture until well incorporated. Spread the mixture evenly onto a baking sheet, which has been very lightly oiled or lined with parchment. Bake in the oven for 25 minutes.
4. Remove from the oven and spread the finely chopped chocolate and the hazelnuts onto the oat mixture. Turn the oat mixture and spread chocolate as it melts into the oats. Don’t worry about spreading the melted chocolate too evenly; it’s nice to have smaller chunks of chocolate to bite into. Return the pan to the oven for an additional 5 minutes. Remove and allow to completely cool before storing in an airtight container.

Notes: Don’t be tempted to add the hazelnuts with the almonds. Add them in the last 5 minutes of baking. The skins of the hazelnuts will have a bitter taste if you bake them too long.  This granola has a slightly softer crunch, if you prefer a crunchier granola bake for 30 -35 minutes. Then, add the chocolate and hazelnuts and bake for 5 more extra minutes