Chocolate granola
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Oats baked in a cocoa, maple syrup and coconut oil coating, then sprinkled with chocolate chips while warm. Makes 16 servings.
Ingredients
- 2 ½ cups old-fashioned rolled oats
- ⅓ cup coconut oil melted
- ⅓ cup pure maple syrup
- ¼ cup unsweetened cocoa powder
- ¼ cup light brown sugar packed
- 1 ½ teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- Optional: 1/2 cup shredded coconut, chopped nuts
Equipment
- mixing bowl
- whisk
- baking sheet
Directions
- Heat the oven to 325°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk the coconut oil, cocoa powder, maple syrup, brown sugar, vanilla and salt until smooth. Add the oats and stir until well coated.
- Spread evenly on the baking sheet and press down with a spatula.
- Bake for 10 minutes, stir, then bake 5 to 10 minutes more. For chunkier granola, skip the stir and add a couple of extra minutes.
- Let cool for 10 minutes. Scatter the chocolate chips and any optional toppings over the top, then let cool 45 minutes before serving.
Notes
Add another 1/2 cup oats if desired. Cool completely before sealing. Keeps airtight at room temperature up to two weeks, or frozen in a freezer-safe bag or container up to 3 months; thaw at room temperature. Safety: coconut oil, coconut and nuts go rancid, so keep to the short room-temperature window.
Nutrition
Serving: 39g | Calories: 173kcal | Carbohydrates: 24g | Protein: 2.8g | Fat: 8.7g | Saturated Fat: 5.9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 77mg | Potassium: 132mg | Fiber: 2.5g | Sugar: 13g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 22mg | Iron: 1.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 16 servings. Brands and portions vary, so use it only as an approximation.
