chocolate granola
It’s almost Valentine’s Day, which means we need a series on chocolate.
It’s a Monday, in the dead of winter. So…we need a series on chocolate.
It’s a day that ends in -day. Need chocolate.
We’ll start out innocently enough, with a recipe for chocolate granola. By the end, my face will be smeared with chocolate and I’ll be mumbling something about molten chocolate cakelets.
Sound good?
About that granola…
This is a favorite soaked granola recipe. Soaking the oats supposedly makes the little grains easier to digest and ultimately gives you a granola with a crumbly, almost cookie-like bite. If you toss the chocolate into the granola just in time—as it’s almost completely cool—you’ll end up with some pieces that have just a swipe of melted chocolate on them. Bonus pieces.
the recipe
Chocolate Granola
gluten-free, depending on your brand of oats
- 4 cups 360 g old-fashioned rolled oats
- 1/4 cup 60 mL vegetable oil
- 1/4 cup (4 tablespoons) 57 g butter, melted
- 3/4 cup 180 mL buttermilk
- about 3/4 cup about 180 mL water, enough to moisten mixture for soaking
- 1/4 cup 85 g honey
- 1/4 cup 85 g maple syrup
- 1/2 teaspoon 2.5 g coarse salt
- 2 teaspoons 10 mL cinnamon
- 2 teaspoons 10 mL vanilla extract
- 1/2 cup 45 g shredded coconut
- 1 cup 170 g dark chocolate, chopped
- Mix oats with oil, butter, buttermilk, and water. Refrigerate overnight.
- Preheat oven to 200°F (95°C).
- Stir together honey, maple syrup, salt, cinnamon, and vanilla. You may need to warm the mixture slightly in the microwave.
- Stir, along with coconut, into soaked oat mixture until thoroughly combined.
- Spread mixture evenly over a large, parchment-lined baking sheet. Bake, tossing and stirring occasionally, 2-4 hours, depending on your oven, until mixture is dry and crisp. It will crisp up a little more as it cools.
- Once cool, break the mixture into smaller pieces, stir in chocolate, and store in an air-tight container.
each column is one step, working left to right — hover a cell for the full instruction
gluten-free, depending on your brand of oats
- 4 cups 360 g old-fashioned rolled oats
- 1/4 cup 60 mL vegetable oil
- 1/4 cup (4 tablespoons) 57 g butter, melted
- 3/4 cup 180 mL buttermilk
- about 3/4 cup about 180 mL water, enough to moisten mixture for soaking
- 1/4 cup 85 g honey
- 1/4 cup 85 g maple syrup
- 1/2 teaspoon 2.5 g coarse salt
- 2 teaspoons 10 mL cinnamon
- 2 teaspoons 10 mL vanilla extract
- 1/2 cup 45 g shredded coconut
- 1 cup 170 g dark chocolate, chopped
Mix oats with oil, butter, buttermilk, and water. Refrigerate overnight.
Preheat oven to 200°F (95°C).
Stir together honey, maple syrup, salt, cinnamon, and vanilla. You may need to warm the mixture slightly in the microwave.
Stir, along with coconut, into soaked oat mixture until thoroughly combined.
Spread mixture evenly over a large, parchment-lined baking sheet. Bake, tossing and stirring occasionally, 2-4 hours, depending on your oven, until mixture is dry and crisp. It will crisp up a little more as it cools.
Once cool, break the mixture into smaller pieces, stir in chocolate, and store in an air-tight container.
— adapted from Passionate Homemaking