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I guess it’s a little unfair to call this granola “French,” since you can buy something similar in Belgium too - and probably, for that matter, pretty much anywhere. Besides, the concept of granola seems pretty all-American, no matter how you tweak it. But because I first had chocolate granola in France, French it’ll be. So there.

This granola is essentially a very good basic recipe - inspired by the Honey Crunch Granola in David Lebovitz’s ice cream book - that’s been tweaked to boost the sweetness ever so slightly, and to include chocolate. It’s quite different from the commercial granola we ate in Paris - much less sugary, for one, and without any ingredients with scary names - but its flavor pushes all the right buttons. It’s toasty, a little sophisticated, and way better, if I may say so, than the specimen that inspired it. We can’t keep our hands out of the jar.

For the chocolate, you’ll want something that’s bittersweet, but not too bittersweet. I think Trader Joe’s bittersweet Pound Plus bar - the big one with the brown wrapper - has the perfect flavor for this recipe: dark, yet still slightly sweet. (The back of the package says that it has a minimum of 54% cocoa solids.) Whatever you use, feel free to chop it to your desired size. I like mine finely chopped, as indicated below, in bits roughly the size of a pencil eraser. But you could go larger or smaller, if you like.

Oh, and consider doubling this recipe. Really. We’re plowing through it over here.

  • 3 cups rolled oats
  • ½ cup raw almonds, chopped
  • ½ cup unsweetened shredded coconut
  • 2 Tbsp. granulated sugar
  • Pinch of salt
  • 6 Tbsp. mild honey
  • 2 Tbsp. vegetable oil
  • ½ cup, or more, finely chopped bittersweet chocolate (see above)

Preheat the oven to 300°F.

In a large bowl, combine the oats, almonds, coconut, sugar, and salt. Stir well to blend.

In a small saucepan, warm the honey and oil over low heat, whisking occasionally – watch out! the oil will want to splash - until the honey is loose. Pour over the dry ingredients, and stir to combine well.

Spread the mixture evenly on a rimmed baking sheet. Bake for about 20 minutes, or until golden. Set a timer to go off halfway through the baking time, so that you can give the granola a good stir; this helps it to cook evenly. When it’s ready, remove the pan from the oven, stir well – this will keep it from cooling into a hard, solid sheet – and cool completely.

When cool, transfer the granola to a large bowl, storage jar, or zipper-lock plastic bag. Add the chocolate, and stir (or shake, if using a jar or bag) to mix.

Store in an airtight container. Serve with plain milk; soy milk and plain yogurt overwhelm the chocolate flavor.

Yield: about 5 cups

tags: vegetarian, can be pareve

source: http://orangette.blogspot.com/2008/03/all-we-ever-really-want-to-do.html

recipes/breakfast_items/french_chocolate_granola.txt · Last modified: 2017/12/19 19:42 by admin