Granola: Dark Chocolate Granola

By NicoleS

Ingredients

• 3 cups (10.5 ounces) rolled oats (not quick)
• 1 cup (6 ounces) coarsely chopped almonds
• 3/4 cup (3 ounces) sweetened or unsweetened shredded coconut
• 1/2 cup (2 ounces) unsweetened, Dutch-process or dark cocoa powder
• 1/3 cup (2.5 ounces) light or dark brown sugar
• 1/4 cup pure maple syrup
• 1/4 cup melted coconut oil, avocado oil or a neutral oil like canola or vegetable oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon coarse, kosher salt
• 1-2 cups (6-12 ounces) chocolate chips
• Freeze-dried strawberries and vanilla yogurt bites (optional)

Details

Adapted from melskitchencafe.com

Preparation

Step 1

Preheat the oven to 250 degrees F. Line two large (11X17-inches or so) baking sheets with parchment paper or silpat liners and set aside.

In a large bowl, combine the oats, almonds, coconut, cocoa powder and brown sugar and mix well.

In a separate bowl or liquid measuring cup, combine maple syrup, oil, vanilla and salt.

Slowly pour the maple syrup mixture over the oatmeal mixture, stirring well. Spread the granola evenly on the two prepared baking sheets. Press granola down flat with a spatula.

Cook for 1 hour, until the granola smells fragrant. Flip over once. Add an additional 10-15 minutes if needed to help the granola crisp up a bit.

Remove the granola from the oven and immediately sprinkle the chocolate chips on top. Stir very lightly if you want to incorporate them a bit into the granola and then walk away. Let the granola rest until the chocolate chips have melted and then cooled, 1-2 hours (you can speed this up by popping the baking sheets into the refrigerator).

Break the granola into clumps and add freeze-dried strawberries and vanilla yogurt bites, if desired. Store in an airtight container for 1-2 weeks.