Breakfast of Love

6 May

Mother’s Day is fast approaching, and I’m happy to report that my sister and I have (almost) all of our plans in place. We set the bar pretty high last year, literally baking the night away to prepare, so the pressure is on to create something at least equally delicious this year.

I’ll keep you posted (posted – ha! blog humour!) next week, once our top-secret plans have been executed, and let you know how everything turned out. In the meantime, for those of you looking for an easy and delicious something to serve as breakfast in bed on Sunday, allow me to present the following, from my newest favourite food blog 

Nothing says I love you Mom like chocolate for breakfast!

Now I can’t say for certain, but I suspect that serving this with espresso and fresh fruit would earn you “Offspring of the Year”!

Chocolate Coconut Granola (from the Chocolate and Tea blog)
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.
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