brownie batter granola

Some days just kind of suck. Some days are called "Mondays." Some days you have a bunch of science homework to catch up on and suddenly it's like your science books just grabbed a pair of shoes and waddled right out of your sight. Some days your brothers are so loud and your sister is screaming and you need to get work done, but your brain can't read more than two words before having to start over. Some days your house is filled with loud little hooligans that have really high pitched laughs. Some days it's pouring rain outside so you can't leave your house. Some days your brother finishes the tub of hummus you wanted to stress-eat. Some days you feel like you want to scream in the face of every human. 

But alas! There is hope. And that hope… Is chocolate. It never disappoints and never fails to lift your emotions a tad. 

Mondays always suck for me so it's no surprise most of my baking (and chocolate consumption.) occurs on Monday afternoons. It's my stress-reliever. When my brothers leave the house and I have a few minutes to gather my thoughts, in to the kitchen I go. Grab a bowl. Grab some jars from the cupboards. Produce something delicious. And then eat way too much of that said something delicious. (Chocolate granola fueled runs are the BEST. Endless energy, no joke.) It's really amazing what a yummy snack and a sweaty workout can do to a person's wellbeing. 

This granola is nothing short of amazing and I'm not just throwing around words when I say that it tastes like brownie batter. The dark brown sugar and touch of molasses aren't all up in your face, but add a really nice, dark sweetness. It's crunchy, crispy, and chunky, sure to satisfy any early morning chocolate cravings. Or chocolate cravings any time of day, really. 

brownie batter granola {GF & Vegan}

1 1/3 c. oats

1/4 c. wheatgerm

1/4 c. ground flax

6 tbsp. unsweetened cocoa powder

3 tbsp. dark brown sugar

1/4 c. canola oil

3 tbsp. molasses

1 tsp. vanilla extract

Preheat oven to 350ºF and grease or line a baking sheet with parchment paper. In a large bowl, whisk oats, wheatgerm, flax, and cocoa powder. Add brown sugar, oil, molasses, and vanilla. Stir until evenly combined. Pour onto prepared baking sheet and spread in an even layer. Bake for 25-30 minutes stirring once throughout at about the 15 minute mark. Let cool completely before transferring to an airtight container or jar.