Mocha Java Gluten Free Granola

CRUNCHY NUGGETS OF GOODNESS

dark cocoa and espresso with oats, almonds, flax, coconut, sesame, chia...

and you know i had to add in ...

chipotle and bacon !!!

hey...chipotle has capsaicin.  it's good for the metabolism and...
bacon IS protein...right?

this batch of granola was a huge winner!

way more flavorful than the pricey store bought granolas that claim to be "chocolate".

crunchy, sweet, slightly salty, loaded with nuggets, omegas, antioxidants, no additives, a few less calories and, of course, a little smoky bacon and a kick of chipotle.  when added to milk or yogurt the chocolate and espresso activate and make a fabulous mocha cream color...like a mocha cappuccino....YUM!

most of it never made it to a bowl...everybody loved it as a snack.  it's all gone.  i'll be making a second batch this weekend...probably double the recipe...
probably MORE BACON !

MOCHA JAVA GRANOLA...Gluten free

with chipotle and BACON

dry grains and seeds

2 cups oats

1 1/4 cups unsweetened puffed corn

3/4 cups flax cereal nuggets, Enjoy life Crunchy Flax

1/4 cup unsweetened shredded coconut

2 Tbsp flax meal

3 oz sliced almonds

1-2 oz roasted salted almonds

40g craisins with less sugar

2 Tbsp chia seeds

2 Tbsp sesame seeds

1/2 cup very crispy bacon bits...shhhhhh...i had to sneak this in...optional

coating ingredients

1/3 cup honey

1/4 cup maple syrup

1/4 cup packed brown sugar

1 tsp vanilla

1 oz butter

1/2 cup good cocoa powder, divided

1 tsp espresso powder

pinch of salt

1/4 tsp chipotle powder, optional

smoked salt for sprinkling, optional

preheat oven to 325F (convection).  while preheating toast your oats for 15 minutes.

in a large bowl mix oats along with the next 8 dry grains and seeds ingredients.  set aside.

in a small sauce pan put honey, maple syrup, brown sugar, butter, pinch of salt,  espresso powder, chipotle if using and 1/4 cup of the cocoa and heat until sugar in dissolved.   stir to combine (whisk helps combine the cocoa in)).  remove from heat and add vanilla.

adding wet to dry...sprinkle some of the reserved 1/4c. cocoa powder over dry goods.  pour approx. 1/3 warm wet mixture over dry and stir to combine.  sprinkle more cocoa and another 1/3 over dry mixture and stir to combine....do this again until all is well combined and mixture is fully incorporated.

note about adding chia and sesame seeds... sprinkle these in while stirring in wet so they do not clump in one spot.

lay out on parchment covered cookie sheet...mine took up 2 sheets.  put in 325F convection oven for 15 minutes...gently stir and rotate sheets if necessary.  again, 15 minutes and stir gently.  now do 10 minute intervals 1, maybe 2 more times, depending on your oven.  i like crunchy big chunks so when done i slide the parchment paper gently onto a cold surface, so as not to disturb the clumps.  let this completely cool then put in airtight container.  do not let sit out on the counter too long or the moisture in the air will effect the crispiness, but do not cover it up while it is the least bit warm.

i made this 1 1/2 week ago and saved a small batch to test. it is just as crisp and full of tasty nuggets as the day it came out of the oven.