Nigella’s Chocolate Peanut Granola

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I’m a pretty big Nigella Lawson fan. I love how practical and imperfect her cooking is. I love how round she is. I love how she literally flirts with you from the beginning of her show to the end. I’m a little concerned with her midnight eating habits, though.

Normal people don’t raid their fridges in the middle of the night for the sweetest most fattening foods with such a proud look on their face. If normal people do graze their fridge after everyone is long asleep, surely the expression on their face is that of great shame. You should be ashamed Nigella… of the midnight binging, not for this awesome granola recipe.

This is the first granola I’ve ever made. Once you get past the gazillion ingredients, it really is a tasty snack worthy treat. Jeff eats this every morning with yogurt for breakfast.

A few tips. I  found the brown rice syrup in a health food store. It wasn’t super cheap (about $7) but it’s lasted a good 5 batches with some still left. Also, if you’ve never made granola before, when you pull this out of the oven, it will still be soft – not crunchy. Like cookies, it will harden as it cools. Keep an eye on this, as it will burn quickly. Also, this is my version of Nigella’s Granola, it is not the exact recipe (it’s better, ahem). Follow the link below to follow her exact words.

Hug a tree!

Chocolate Peanut Granola

Adapted from The Food Network

1/2 cup best quality cocoa
4 1/2 cups rolled oats
1 cup sunflower seeds
1/3 cup coarse ground flax seed
3/4 cup applesauce
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/3 cup brown rice syrup or rice malt syrup
1/4 cup honey
3/4 cup light brown sugar
1 2/3 cups raw peanuts
1 teaspoon kosher salt
2 tablespoons flavorless oil (I used almond oil)

Preheat oven to 310 degrees F.

Mix everything together very well in a large mixing bowl. Spread the mixture evenly in 2 rimmed baking sheets and bake for 30 – 40 minutes, turning over half-way through baking. Remove from oven and let cool for 5-10 minutes. With a spatula loosen the granola from the pan and break up any large chunks. Allow to cool completely and store in an airtight container. Will keep for at least a week.

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