5 Ingredient Dark Chocolate Granola Food

DEE'S DARK CHOCOLATE GRANOLA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and spray with nonstick cooking spray.
• Melt together the brown sugar, peanut butter, honey, butter flavored spread, and vanilla extract in a small saucepan over low heat. Stir until well combined; remove from heat.
• Combine the oats, cinnamon, and salt in a large bowl. Pour the brown sugar mixture into bowl; stir well to combine. Stir in the chocolate chips, dried cranberries, and almonds. Spoon into the prepared pan; pat down and spread evenly.
• Bake in preheated oven until browned, 15 to 20 minutes.

NO-BAKE DARK CHOCOLATE GRANOLA

Steps:

• In a large mixing bowl, combine the rolled oats, sunflower seeds and slivered almonds
• Stir together the chocolate-hazelnut spread, almond butter and honey in a small saucepot set over medium-low heat. Cook until just melted and combined, about 2 minutes.
• Pour the chocolate mixture over the oats, seeds and nuts. Sprinkle with the salt and mix until thoroughly combined. Add the chocolate chunks and toss to combine.
• Spread the mixture on a parchment-lined baking sheet and cool for 15 minutes. Store in an airtight container.

CHEF JOHN'S CHOCOLATE GRANOLA

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Combine brown sugar, maple syrup, vegetable oil, vanilla extract, salt, cayenne pepper, and cocoa powder in a bowl. Whisk thoroughly. Add oats and almonds. Toss and smear the mixture together using a spatula until well coated. Spread mixture evenly over a silicone-lined baking sheet.
• Bake in the preheated oven for 30 minutes. Toss granola with a fork, breaking up any clumps to get a finer texture. Continue baking until desired texture is reached, 30 to 60 minutes more. Sprinkle some granola onto a plate; if it clinks, it is ready. Turn off the oven and leave granola inside the oven to dry and cool to room temperature.

DECADENT DARK CHOCOLATE GRANOLA

Steps:

• Preheat oven to 250°. In a Dutch oven, heat oil and honey over low heat until blended, stirring occasionally. Remove from heat; stir in cocoa and vanilla. Stir in oats, walnuts and Rice Krispies until coated., Spread evenly into a parchment-lined 15x10x1-in. baking pan. Bake 1 hour or until crisp, stirring every 20 minutes. Transfer to a large bowl. Immediately add chocolate chips and cranberries; stir until chocolate is completely melted., Return to baking pan, spreading evenly. Refrigerate until set. Break into pieces. Store in airtight containers.