As a sit at my desk writing this I’m looking out the front window. Cars are speeding by, going home for the evening. Their headlights are on. I can’t see the drivers. It is dusk…
It’s also 4:30. Really?
Gag me. Daylight savings time has just ended.
I’ll get over it. It just takes me a few days. The highlight of standard time is, of course the fact that the mornings are a little brighter. (And it’s a good thing, I was beginning to feel like a farmer when my alarm went off.) Bright mornings mean bright breakfasts, and that to me means granola. Granola that’s just the slightest bit naughty.
How is this granola naughty you might ask? By the addition of cocoa nibs– roasted and cracked cocoa beans. I love a good nib. They give you a hit of chocolate flavor, without being sweet. In fact, I have always thought that they were rather fruity. A nib is crisp, dark, mysterious– and perfect for making granola.
The nibs in this granola are sort of like an additional nut, and tossed with tangy dried apricots it makes the perfect not too sweet granola. I would even call this granola restrained. (If you think that eating chocolate first thing in the morning is restrained.)
Cocoa Nib Granola
2 cups rolled oats
1/3 cup cocoa nibs
3/4 cup shredded coconut, unsweetened
2 tablespoons vegetable oil
2 tablespoons butter
1 tablespoon honey
1/4 cup brown sugar
1/2 cup chopped raw almonds
1 teaspoon vanilla extract
pinch of salt
1/4 cup chopped dried apricots
Preheat the oven to 300 degrees.
In a medium sized bowl toss oats, nibs and coconut together. Set aside.
In a saucepan over medium heat, melt the oil and butter. When entirely liquid, add the brown sugar, honey, and almonds, and cook for about 2 minutes, or fragrant. Turn off the heat and add the vanilla and the salt. Pour this mixture over the oat mixture. Toss well to coat, creating clumps of oats.
Pour onto a baking sheet and bake for 10 minutes, toss well, and then bake for an additional 10-15 minutes. Add the apricots, and toss again. Cool completely, and then store in an airtight container. Granola will last for quite some time, 2 weeks if you’re lucky.
Not trying to be a jerk here … in fact, I just heard this clarification the other day and it was news to me … but it’s Daylight Saving (no final S) Time. Not Savings. Which sounds weird when you say it. It’s one of those things where, you can be right and sound weird, or be wrong and go with the flow. I’m going to play it safe and just call it, that time of the year when it’s always dark.
I need to do some serious granola recipe comparison. I keep seeing recipes that sorta look like this, but you bake it for 30-40 minutes without stirring. Mine, it’ll burn on the edges if you don’t stir it at the ten minute mark, like yours calls for.
Cheers!