Cacao Nib Granola
I remember my first taste of granola and savor its memory.
It came to me in 1974.
My parents invited our dear friends Barbara and Bill Karg to our home for dinner. Into my hands was placed a mason jar filled with slow-baked granola along with the recipe, a hostess gift for the entire family.
I immediately opened the jar. One peck of the crunchy oats, and I was hooked. I reached in, grabbed a handful, and devoured it. The flavor was earthy and lightly sweetened with honey. It was a revelation for a Ding Dongs-devoted, bubblegum-chewing 8-year old. I couldn’t stop eating it.
Over the years, I made the granola often and wanted to share it with everyone I knew. To this day, I love serving it as a breakfast cereal with warm milk and sliced fresh banana.
My cacao nib granola is inspired by Barbara and Bill, but like all my favorite recipes, there is a deeper connection—it puts the gentle morning between us, forever.
The following ingredients are slow-baked together to a delicious crisp texture: oatmeal, cacao nibs, coconut, wheat germ, walnuts, almonds, flax seeds, pumpkin seeds, sesame seeds, sunflower seeds, honey, coconut oil, grape seed oil, soy flour, nonfat milk powder, and raisins on the vine