Chocolate Granola

This Chocolate Granola is a great snack, add it to your yogurt or eat it at breakfast for cereal.

3 cups rolled oats

1 1/4 cups sliced raw almonds

3/4 cup unsweetened coconut flakes

1/2 cup cocoa powder

1/4 tsp. salt

1/2 cup turbinado sugar (partially refined brown cane sugar)

2/3 cup melted coconut oil (measured in liquid form)

1/3 cup pure maple syrup

1 tsp. pure vanilla extract (optional)

1 1/2 cup dark chocolate chips

coarse sea salt

Preheat oven  to 250 degrees.

Toss the oats, almonds, coconut flakes, cocoa, salt and 1/3 cup of sugar in a large bowl.

Whisk the melted coconut oil, maple syrup and vanilla together.

Pour the liquid over the dry ingredients and stir to combine.

Spread the granola into two large baking sheets in an even layer.

Bake 50 minutes, sprinkle chocolate chips over the top of granola.

Return to oven for 5-10 minutes until chocolate chips are very soft.

Sprinkle with remaining turbinado sugar and coarse sea salt to taste. The added sugar and salt should stick to the outside of the chocolate chips.

Let granola stand 1-2 hours. Gently scoop the granola into jars or an airtight container for storing.

You can also leave the granola out overnight or for several hours until the chocolate chips are fully cooled and hardened if you want to preserve the shape of individual chocolate chips in the granola.

Serves 16-1/3 cup servings

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