CHOCOLATE GRANOLA CRUNCH

This could be part of your breakfast, mid-afternoon snack, or dessert. It is fun to make, as you do you, adding any of your favorites. This granola is sweetened just a bit with maple syrup for a natural flavor boost. The chocolate certainly adds to the sweetness, not too mention balancing hormones. Hormonal changes from menopause, menstruation, pregnancy, etc, all cause a dip in our serotonin levels. Thankfully 🙏 chocolate increases serotonin in the brain, a neurotransmitter responsible for better mood, sleep, and reduction of anxiety.

INGREDIENTS
4 cups old-fashioned oats
½ cup pecans or walnuts (or your favorite nuts)
1/3 cup unsweetened cocoa powder
1 teaspoon fine sea salt
⅓ cup canola oil
½  cup maple syrup
2 teaspoons vanilla extract
½ cup semisweet or dark chocolate chips (mini or chopped)

PREPARATION
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside. 
In a large bowl, add oats, nuts, cocoa powder, and salt. Mix until well-combined. 
In a separate small bowl, whisk together canola oil, maple syrup, and vanilla extract. Add mixture to the large bowl and stir until evenly combined. 
Spread the mixture evenly onto the prepared baking sheet. Bake for 35-40 minutes, stirring every 10 minutes. Stir one more time, turn oven off, and let the granola sit in the oven for another 5 minutes, or until all is lightly toasted and golden in color. Remove from the oven and slide the granola on the parchment paper onto the counter. Mix in the chocolate chips immediately, so they melt into the granola. Allow to cool completely. Add any desired additional toppings. Enjoy on top of your yogurt, cereal, oatmeal, or just a tasty snack! Store in an airtight container for up to two weeks.