Rich Chocolate Granola
A recipe for Rich Chocolate Granola! Oats are baked with chocolate, coconut, and pecans for an easy and delicious treat.
Servings 6 -8 Servings
Ingredients
- 1 1/2 cups (150 grams) old-fashioned whole rolled oats
- 1/3 cup (32 grams) shredded coconut (Stephanie prefers sweetened)
- 1/4 cup (20 grams) cocoa powder
- 1/8 teaspoon salt
- 1/4 cup (52 grams) raw turbinado sugar divided
- 1/2 cup (58 grams) roughly chopped pecans
- 1/3 cup (80 milliliters) olive oil
- 3 tablespoons (45 milliliters) real maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup (100 grams) milk chocolate chips
- Flaky sea salt (optional; Stephanie loves Maldon brand)
Instructions
Prep:
- Preheat the oven to 325˚F (165˚C). Line a large baking sheet with parchment paper.
Make the Granola:
- In a medium mixing bowl, stir together the oats, coconut, cocoa powder, salt, 2 tablespoons (26 grams) of the turbinado sugar and pecans.
- Measure the olive oil into a 1-cup (240 milliliter) glass measuring cup, add the maple syrup and vanilla and whisk. Add this to the dry ingredients, and stir until everything is well combined.
Bake:
- Spread the granola onto the prepared baking sheet in an even layer, and bake for 25 minutes, tossing the granola about halfway through to prevent over-browning around the edges.
- Remove the baking sheet from the oven. Evenly sprinkle the chocolate chips over the granola, and return to the oven for 2 to 4 minutes, or until the chocolate is melty.
- Remove from the oven and sprinkle the remaining turbinado sugar and some flaky sea salt.
- Let the granola stand at room temperature for 1 to 2 hours so it can cool and the granola clusters can set.
- If you don't care about having as many of those defined clusters, enjoy warm! Definitely let it cool though, before putting it in a storage container.
Serve and Store:
- Store leftover granola in an airtight container or glass mason jar at room temperature for up to 2 weeks.