Friday, May 11, 2018

Chocolate Granola – Take That, Count Chocula!

I know chocolate granola sort of sounds like candy, but introducing cocoa into the mix not only makes it delicious, it also actually makes it better for you! Possibly. No one is really sure. The point is this really tastes great, and would make a wonderful treat for the chocolate lover, mother or otherwise, in your life.

I showed amazing restraint not adding anything more that oatmeal and almonds, since I really think that’s the best plan for the chocolate base, but I would have no problem with you accessorizing this as you see fit. Coconut flakes are an obvious choice, as are other usual suspects like dried fruit, any and all nuts, and assorted seeds.

If you want a stickier granola, that will more easily clump together, you can up the brown sugar and maple syrup a bit, as I used the bare minimum in this recipe, but I think it’s plenty sweet enough, especially if you’re a fan of dark chocolate.

Speaking of chocolate, I used Guittard’s Cocoa Rouge, a Dutch-process cocoa, which has a lower acidity than regular cocoa, and works perfectly flavor-wise. However, I’ve heard that type of cocoa doesn’t retain as much of the nutritional value, due to the way it’s processed. The good news is, any high-quality cocoa will work here.

By the way, I was only half-kidding about making this for someone, and then keeping it all for yourself, so best play it safe, and make a double, or triple batch. No matter how much you make, or what you add in, I really hope you give this a try soon. Enjoy!

Makes about 3 1/2 cups of Chocolate Granola:
1/3 cup packed brown sugar
1/4 cup maple syrup
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
3/4 teaspoon kosher salt (or 1/2 teaspoon fine salt)
pinch of cayenne
3 tablespoons unsweetened cocoa (Dutch-processed if possible)
2 cups rolled oats
3/4 cup chopped almonds

- Mix, and bake at 250 F. for about an hour, or until as crunchy/chewy as you like.


daniel Scheuermann said...

Great recipie. My food wish is an authentic queso. I have searched but i cant seem to find a proper recipe. Thanks.

Arnkh said...

Hello, Chef John!
The lowest temperature my oven is capable of is ~300 F, how should I adjust cooking time? Is it even possible for me?

Arnaz Khan said...

Can I substitute maple syrup with honey?

Robin Gaiser said...

Can you please make a suggestion as to a substitute for the oats? I'm horribly allergic and totally clueless.would puffed rice work? Thanks :)

Bill said...

Solid recipe. Just the amount of salt and cayenne to really perk up the taste. I like mine clumpy so I packed it down on the pan and didn't fork it halfway through like CJ did.

Brian Khou said...
This comment has been removed by the author.
Brian Khou said...

Hi John,
I was wondering if this recipe could be used to make chewy granola bars. Will they stick well enough if not disturbed after baking? Thanks!