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Chocolate Peanut Granola

(This is a repeat performance of a post first published in February, 2011)

Chocolate Peanut Granola

This is one of two granolas we eat at our house.  The other, a fruity variety,  I’ll publish in an upcoming post. This little nutty version comes by way of Nigella Lawson’s kitchen….

  • 2 cups (Spanish) peanuts
  • 4-1/2 cups rolled oats
  • 1 cup raw sunflower seeds
  • 3/4 cup sesame seeds
  • 3/4 cup applesauce (unsweetened)
  •  1/4 cup cocoa power (aka cacao)
  •  1 t. ground ginger
  •  1 t. fine sea salt
  • 2 t. cinnamon
  • 1/4 cup honey
  •  1/3 cup brown rice syrup*
  • 2 T. canola oil
  •  1/2 cup brown sugar

* – I’ve found that brown rice syrup makes a good replacement in recipes calling for high fructose corn syrup, and is a bit less sweet.

Preheat oven to 300° F.  Pop the peanuts into the oven for ten minutes or so while you prepare the remainder of the ingredients.  Mix these well, then stir in the heated peanuts. Return to the oven for about an hour, checking on its progress and giving it a good stir every fifteen minutes or so. When the desired crunchiness has been achieved, remove from the oven and cool.  Store airtight.

Serving suggestions:  in a bowl with milk.  toppled on yogurt, with some fresh fruit perhaps.  nibbled as a snack (kids love, in their own little bag.)  strewn on ice-cream (if you do that sort of thing…and we strongly recommend you do on occasion.)

 

For a printer friendly version of this recipe, click here.

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