Chocolate granola

What a disgusting New England winter day.

Now, I love New England. I even love New England winters. But today, my postal carrier said it best as he trudged uphill past me. "This is as annoying as it gets." Yessiree, ain't that the truth. Especially when I found myself up past my knees in a snowdrift, batting snowflake clumps the size of tumbleweeds off my lashes. At that moment, I was trying to herd four little girls on a hazard-littered jaunt over unshoveled sidewalks and unploughed roads from school to car.

Today was a perfect day for granola.

I've been on a bit of a granola trip lately. Winter always makes me want to bake. There's nothing cozier than a hot oven wafting the aroma of something warm and sweet through the house. At least granola is healthier than cookies, and this granola, in particular, is quite low in fat. Only one tablespoon of butter in the entire recipe. Why, I plonk a slab bigger than that on a baguette slice. And the almonds and dark chocolate? Good for you. Really.

By the way, go look at La Tartine Gourmande's original publication of this chocolate granola recipe. How can granola-related photos look so pure, ethereal, stylish? Merveilleuse. Vraiment.

Chocolate granola
Originally published on La Tartine Gourmande
(Makes 4.5 cups)

3 cups (300 g) old-fashioned rolled oats
1/2 cup (10 g) millet puffs
1/2 cup (10 g) rice puffs
1/2 cup (75 g) pumpkin seeds
1/2 cup (65 g) slivered almonds
1 tablespoon unsalted butter
1/4 teaspoon sea salt
2 tablespoons light brown sugar
1/3 cup honey
1/3 cup water
1 teaspoon pure vanilla extract
1/2 cup (80 g) chopped dark chocolate (70 % or 64 % cocoa contents)

Preheat the oven to 300ºF and have a large baking sheet covered with parchment paper ready.
In a small pot, combine the water, honey, sugar, butter (or use a vegetable oil if you prefer), salt and vanilla. Bring to a simmer and let cook until the sugar is dissolved.

In a large bowl, combine the other ingredients minus the chopped dark chocolate. Stir in the liquid to the dry ingredients.

Transfer the granola mixture to the baking sheet and cook for 45 minutes, stirring with a wooden spoon a few times to make sure that the granola cooks evenly. Let cool completely.

Transfer to an air-tight container and add the chocolate. Enjoy with plain yogurt or any type of milk of your choice.