Granola is one of our favorite breakfasts.
I made four batches of granola while testing out this recipe. I tried using homemade caramel sauce twice and ended up with crunchy clusters that could chip your teeth.
I tried honey and ended up with lovely granola that didn’t remind me of Samoas.
This one, in my opinion, is perfection. It will be my go-to when I can’t get my hands on one of those elusive purple boxes.
Preheat oven to 300*
1/2 c brown sugar
1/4 c water
2 Tbsp butter
In a small saucepan, over medium heat, stir water into brown sugar until crystals dissolve.
Stir in butter until melted. Turn off heat.
In a big bowl, mix:
1/2 c coconut, untoasted (unsweetened is good)
1/2 c graham crackers, crushed – or crumbs
Carefully stir in only as much warm sugar syrup as needed until coconut and graham stick together. Reserve excess syrup.
To mixing bowl, add:
2 c rolled oats
Continue to stir in syrup until mixture is completely combined.
Spread granola evenly into a 13x9 cake pan.
Pop into 300* oven for 30-35 minutes, stirring once after 20 minutes.
Remove granola and spread on baking sheet to cool.
While still warm to the touch, grate the darkest chocolate you have over the top. I used 60% cacao chips.
The ratio of granola to chocolate is up to you, and will probably depend whether you intend to eat it for breakfast or as trail mix.
Store in an airtight container.
As I mentioned, you can add milk and eat it with a spoon!
This also makes a lovely ice cream topper or crunchy parfait layer.
I made this with as little sweetener as I thought could pass. You could double the amount of warm sugar syrup and adjust the dry ingredients accordingly.
I did not try this with margarine yet, so I don’t know how it would substitute. A buttery flavor is key to the overall Samoa taste.
I’m always experimenting, so check back for updates. :)
Don’t forget to subscribe, so you don’t miss a single, delicious post!
Linked to Tasty Tuesday.