Chocolate Granola

One of the cool things about traveling, is that you are never quite the same afterwards.  Some part of the culture, people, food or lifestyle has influenced you and made you think about the world in the a different way.  For example,  I have decided that breakfast is better with chocolate in it.

Chocolate muesli is a French staple (at least I think so, because you can find it in every grocery store, big or small) that I have come to love.  I think we went through at least 12 boxes of granola in the seven weeks that we were there, so I have been wanting to find an adequate substitute.

After a few medium tasting batches, I made a delicious batch, with just a hint of sweetness that played along nicely with the chocolate!  So tasty, crunchy, and chocolatey.  Now I'm ruined: my granola just isn't complete without a heavy dusting of dark chocolate pieces.

The chocolate can be an extra delicious addition if you let it melt just slightly on the warm granola and then let it harden back up before you store it.  It clumps the granola a little more, giving you fun chocolate-filled chunks, and spreads the chocolate flavor a little further.  When you remove the granola from the oven,  let it cool until it is just slightly warm, and then pour the chocolate over the top and let it sit for 1/2 hour or so until it is cooled completely.

Chocolate Granola

4 cups oats
1/2 cup almonds
1/4 cup millet
1/2 tsp salt
1/4 cup coconut oil (melted to a liquid)
1 tsp vanilla
1/4 tsp honey (you could use maple syrup, but it is not as good of a pairing as the honey is)
1/2 cup chocolate chunks (you don't need to splurge, but don't get the bottom of the barrel chocolate either;  none of that waxy stuff!)

Combine the oats, almonds, millet and salt in a large bowl.
Add the melted coconut oil, vanilla, and honey.  Stir until all the oats mixture is covered.
Spread evenly on a rimmed cookie sheet lined with parchment paper or a silicone mat.
Cook in an oven preheated to 350°F for about 10 minutes.  Take a spatula and stir the granola, then cook for another 5 -10 minutes until the edges are beginning to crisp.  Let cool and add the chocolate chunks.  Store for up to a week in an airtight container.