Every time I find myself in the cereal aisle at the grocery store, I stare longing at the granola. The crunchy, sweet cereal calls out to me from the shelves, asking me to partake, persuading me to indulge. As of late, the Kashi Cocoa Beach Granola has been particularly convincing. The chocolate! The coconut! The almonds! It seems like more of a decadent dessert than a breakfast cereal. And believe me, I know how incredibly seductive the the idea of dessert for breakfast is.
However, I cannot and will not fork over $5+ for this granola. Especially for a box that is dwarfed by every other box on the shelf. I do have restraint even in spite of the sweet nothings this cereal insists upon whispering into my ear (yes, this surprised me too).
As it has become increasingly awkward to salivate over this cereal for great lengths of time in public, I took it upon myself to create this at home. Though I may never know the mysteries that lie in that tiny, overpriced cereal box, I can tell you with the utmost certainty that my hunger has been sated for now. Next I venture into the cereal aisle, I doubt that granola will even register to my eager, searching eyes.
Chocolate Coconut Granola
Adapted from Alton Brown
3 cups rolled oats
1 cup slivered almonds
1 cup shredded unsweetened coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/3 cup unsweetened cocoa powder
1/4 cup plus 2 tablespoons honey
1/4 cup vegetable oil
1 teaspoon cinnamon
3/4 teaspoon salt
Preheat oven to 250 degrees F.
In a large bowl, combine the oats, almonds, coconut, and brown sugar.
In a separate bowl, combine cocoa powder, honey, oil, cinnamon and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from the oven and transferred to a large bowl. Granola keeps for a week or two stored in an air-tight container at room temperature. It is especially delicious served over vanilla yogurt.