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.

16 comments:

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!

Patsy Young said...

Great recipe Chef John. I used coconut oil and threw in some coconut too. I made a triple batch and it turned out great. Like eating and Almond Joy except healthy. Thanks for the recipe.

Geoff Cain said...

Thanks for this recipe. It was easy to make, and wife said it was fantastic. This is the sanest ratio of heat and time for granola I have seen. I will never buy commercial granola again. Thanks for spreading the joy!

George P said...

Greetings Chef
Are you using those quickie oats or the longer cooking oats. I imagine it would make some difference - though maybe not. Dunno. Anyway, thanks.

Cole Vinty said...

Has anyone tried using steel cut oats? That's all I normally keep in the pantry.

Christine King said...

Yummm! Out of maple syrup, so substituted Sucanat, a dark cane syrup, and out of veg oil, I used sweet almond oil, they both worked. Now I have to make more for my friends, thank you Chef!

Mike said...

I hope this isn't a dumb question but here goes - How many servings does this make? I ask because I'm on a fairly strict diet and I'm counting calories. You read that right, counting. It works for me, 40 lbs down.

George P said...

This is a great breakfast cereal. My 5 y/o loves it as-is, though my 9 y/o and myself find it a little too chocolatey rich.Also, left out the cayenne. Going to cut back on the cocoa and see how that works.

Amy Meekins said...

I've never been a big granola fan, but I thought I'd try this to add to yogurt. I LOVE it!! It's great on yogurt or even just by itself for a little snack. Another winner, Chef John! Thanks!

Dora said...

I made this recipe once, and it turned out great. However, this time I forgot to mix the wet ingredients first. I was going to panic when I realized I have all the ingredients in the bowl. Then I remember Chef John said “don’t let food fools you”. My granola is in the oven, and I hope it’s as good as the first time.