Cacao. Cocoa. Which is it? A day from carrying a full-term baby, my body, beating two hearts, is so exhausted that the day’s work and words hit me like twisted around vowels. They all look the same to me. Well, in actuality, cacao and cocoa are quite different. Raw cacao nibs are said to be more loaded with antioxidants than about any other food. Cocoa is pretty well processed and therefore the antioxidant value is decreased. So we’ll use both in this granola recipe.
My hope was that these would turn into crunchy granola bars.
They held together a little but mostly crumbled; anyway it’s for the taste that I have to share.
- 6 c rolled oats
- ¾ c brown sugar
- ½ c olive oil
- ⅓ c cacao nibs
- ⅓ c cocoa powder
- ¼ c molasses
- 1 t vanilla
- 1 t salt
In a large bowl stir together the dry ingredients: oats, cacao nibs, cocoa powder, and salt. Heat together the sugar, oil and molasses briefly in the microwave (about a minute or two). Pour the mixture over the oats and stir well. Finally, add the vanilla. Press into a jelly roll pan lined with oiled parchment. Bake at 350° for 20 mintues. Cut upon removing from the oven and then allow to cool.
Have fun with the bits that hold together and savor this granola atop your favorite yogurt.