Since Valentine’s Day was this week, I want to share with you a new granola recipe. I really like making granola. It’s easy and you can change it up however you want. The perk of making it at home too is that you can adjust the amount of sugar you add and save yourself a bunch of calories. Of course, this granola recipe has the all star ingredient for making those delicious granola clusters, egg white! If you have your own granola recipe that you really love, but it lacks those big clusters that you find in the store, add an egg white to the mix. I think you’ll really enjoy the outcome. If you haven’t checked out my first clustery granola recipe success, check this recipe for oatmeal raisin granola out!
I delineated from my original thought though…. Valentine’s Day and the granola recipe. What do they have in common? Chocolate Covered Strawberry!! I have enjoyed eating this granola recipe all week long. Dark chocolate cocoa powder, freeze dried strawberries, almonds, and almond extract are the main players of this recipe. I love mixing it into plain non-fat greek yogurt with a teaspoon of strawberry jelly, cinnamon, and a sprinkle of fresh berries. It makes the perfect breakfast after a morning workout or no workout 😉 It helped me power through most of the morning all week without needing a snack break.
I really could keep going on about why you should try this and why it tastes so good, but I think we would all prefer if I just stopped, gave you the recipe, and let you try it for yourself. Okay, let’s get to it!
Dark Chocolate Covered Strawberry and Almond Granola
2 cups old fashioned oats
1/4 cup chopped plain almonds
1/2 cup freeze dried strawberries, broken into smaller pieces
2-3 tbsp dark cocoa powder
1 tsp. vanilla extract
1/4 tsp. almond extract
1 egg white
1/4 cup honey
Preheat oven to 300F.
In a medium mixing bowl, combine the oats, chopped almonds, and cocoa powder.
Add the honey, egg white, vanilla and almond extract. Stir till mixture is well combined.
Pour oat mixture onto a baking sheet and press firmly on granola to form it into a firmly packed rectangle (like if you were making a pie crust from graham crackers).
Place in the over for 30 minutes.
Let granola cool to room temperature and then break into desired cluster sizes. Add freeze dried strawberries and toss around till all mixed together.
Store in air tight container at room temperature for 5-7 days.
Enjoy as a crunchy snack, in a yogurt parfait, with milk, or however else you can think.