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Diana Remaley, LMT
Diana@RemaleyMassage.com
(203)292-5362
19 Compo Road South
Westport, CT

Guilt-Free Chocolate Granola

I admit it - I have a chocolate problem. A day doesn't feel complete unless I've tasted a little cocoa. But all the butter and sugar typically involved in the candy doesn't make me feel very well; and it's certainly not good long-term. Enter this granola: It's gluten-free, dairy-free and refined sugar-free. BUT it has a chocolate taste I can definitely rally around. You can add a few fresh or dried berries to freshen it up and kick up the health factor even more. I like it served with a little non-dairy milk or yogurt for breakfast, or just eaten out of the container with my hands!

 

Ingredients

3 cups rolled oats (gluten-free, not quick-cooking)

1 1/2 cups mixed nuts (I use walnuts, sliced almonds and hazelnuts, but use your favorites)

1/4 cup canola oil (or coconut oil, melted)

1/2 cup agave

2 Tablespoons vanilla extract

1/2 cup cocoa powder

Pinch of salt

1 egg white

 

Directions

Preheat the oven to 300F. Prepare a baking tray with either parchment paper or a non-stick silpat liner.

In a large mixing bowl, combine the oats and nuts.

 

In a small glass measuring container, measure out the oil, agave, vanilla, cocoa powder and pinch of salt, *but don't mix them yet*.

 

In a small, non-reactive bowl (such as copper, glass or metal), place the egg white. Using an electric whisk (or just your own arm strength), whip the egg white to a hard peak. It should be very voluminous and stand on the edge of the whisk when you pick it up.

Then, using the same whisk, thoroughly combine the cocoa mixture. (You cannot attempt to whisk the egg white with any fat on the whisk; it'll never whip. But using the same whisk to mix the cocoa and oil is perfectly fine.)

 

 

Add the cocoa mixture to the oats and nuts and toss to combine completely. There should be no oats or nuts that aren't covered.

 

 

 

 

 

 

Gently fold in the egg white, being careful not to deflate it, and leaving plenty of "opaqueness" on the oats. That is, you should be able to see the dark brown of the chocolate, but see the egg whites laying on top of it, a little bit like frost on your windshield.

Carefully lay the oat mixture on to the prepared baking sheet in a single layer, being careful not to push the egg whites down too much.

Bake for about 60 minutes (no need to toss the mixture.) It's done when the edges turn brown and crisp. Cool completely before eating; it will harden and crisp fully as it cools.

Enjoy with milk, yogurt, berries, or just with your hands!

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Diana Remaley, LMT
Diana@RemaleyMassage.com
(203)292-5362
19 Compo Road South
Westport, CT