Chocolate Granola Food

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.

THE ULTIMATE CHOCOLATE GRANOLA

Steps:

• Preheat the oven to 250 degrees Fahrenheit. Toss the oats, almonds, coconut, cocoa, salt, and 1/3 cup of the sugar in a large bowl. Whisk the melted coconut oil, maple syrup, and vanilla together. Set aside. Pour the liquids over the dry ingredients and stir to combine. Spread the granola into two large jelly roll pans in an even layer.
• for 50 minutes total, stopping about halfway through to check the granola and shake or stir the pan if needed. After 50 minutes, sprinkle the chocolate chips over the top of the granola, return to the oven for 5-10 minutes until chocolate chips are very soft. Sprinkle with the remaining turbinado sugar and coarse sea salt to taste. The added sugar and salt should stick the outside of the chocolate chips. *YES*
• Let the granola stand for 1-2 hours. Gently scoop the granola into jars or an airtight container for storing. The advantage of doing this when the chocolate chips are still soft (at the 1-2 hour mark) is that it makes for great texture once it cools - the chocolate chips will sort of melt their way into the clusters and harden within each individual granola cluster. SO GOOD. You can also leave the granola out overnight or for several hours until the chocolate chips are fully cooled and hardened if you want to preserve the shape of the individual chocolate chip pieces in the granola.

THE BEST HEALTHY CHOCOLATE GRANOLA

Steps:

• Heat oven to 350°F. Line a large baking sheet with parchment paper, and set aside.
• In a large mixing bowl, stir together oats, almonds, cocoa powder and sea salt until evenly combined.
• In a separate mixing cup, stir together the melted coconut oil, maple syrup and vanilla extract until combined. Pour the coconut oil mixture into the oats mixture, and stir until evenly combined.
• Spread the granola out evenly on the prepared baking sheet. Bake for 20 minutes, stirring once halfway through. Then remove from the oven, give the mixture a good stir, then sprinkle the coconut evenly on top. Bake for 5 more minutes, until the granola is lightly toasted and golden.
• Remove baking sheet from the oven and transfer to a wire baking rack. Let cool until the granola reaches room temperature. Then stir in the chocolate chips and/or any other add-ins that you prefer.
• Serve immediately, or store in an airtight container at room temperature for up to 1 month.

SWEET AND SALTY CHOCOLATE GRANOLA

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with a piece of parchment paper and set aside.
• In a large bowl, mix together the oats, oil, syrup and salt. Toss well to coat evenly. Spread the mixture on the prepared baking sheet and bake for 30 minutes, stirring halfway through. Remove the baking sheet and stir in the almonds and walnuts. Bake, stirring halfway through to brown evenly, an additional 25 to 30 minutes. Let cool completely, then stir in the chocolate chunks.
• The granola will keep in an airtight container for up to 2 weeks.

CHOCOLATE GRANOLA

Steps:

• Whisk together the coconut oil, maple syrup, and cocoa powder until it's a smooth chocolate sauce.
• Then combine the chocolate mixture with the rolled oats and give it a good stir until all the oats are coated. You can also use your hands for that. Fold in the chocolate chunks.
• Line a baking dish with parchment paper. Fill in the granola. Press it a bit into the pan. Bake at 360°F/180°C for 20 minutes - give them a stir after 10 minutes.
• Let the granola cool off completely. Then break it apart and fill it in an air-tight glass jar.

HEALTHY CHOCOLATE GRANOLA RECIPE

Steps:

• Pre-heat the oven to 325 degrees.
• In a small pot over low heat, add the cacao butter to melt (or melt in the microwave). Once it is melted, add the maple syrup, almond butter, and vanilla. Whisk to combine.
• In a 9" x 13" baking dish, combine the oats, chopped almonds, cocoa powder, and sea salt. You can also mix it in a large bowl first, then transfer it into the baking dish. Once the dry ingredients are fully mixed, add the wet ingredients. Stir the cacao butter mixture until there are no dry spots in your granola mixture. Smooth into an even layer, but don't press down.
• Bake for 20 minutes, stir and return it to the oven for 10 more minutes. Remove and add the mini chocolate chips and bake for 5 more minutes.
• Allow to fully cool before storing in an airtight container.

CHOCOLATE CHIP GRANOLA BARS

Steps:

• Preheat oven to 350 degrees.
• Spread oats onto an un-greased cookie sheet and bake for 15 minutes, stirring a couple of times.
• Mix oil, honey and vanilla in a large bowl.
• Add cooled oats, chocolate chips and nuts (if using) and mix well. (Note: If the oats are still warm at all, the chocolate chips will melt.).
• Line a 9x13 baking dish with parchment paper and mist with oil.
• Spread the mixture evenly onto the parchment.
• Lay a sheet of waxed paper over the mixture and press to compact. (I use the palms of my hands to start, and then I use the bottom of a drinking glass to make the surface as smooth as possible.).
• Remove the waxed paper and use a rubber spatula to press in any of the oats that may have "straggled" up the sides of the dish.
• Bake for 20 minutes.
• Cool completely and lift parchment from the dish.
• Cut into 16 bars.

CHOCOLATE-COCONUT GRANOLA

Steps:

• Adjust the baking rack in the oven to the middle rack. Preheat the oven to 275 degrees F. Brush a half sheet pan with 1 tablespoon of the coconut oil.
• Heat the remaining 1/4 cup coconut oil over medium heat in a small saucepan. Whisk in the cocoa powder, honey, sugar and salt and bring to a simmer. Cook, whisking constantly until smooth and the sugar is completely melted. Stir in the coconut and vanilla extracts. Keep warm.
• Combine the oats, almonds and coconut chips in a bowl. Add the cocoa mixture and mix with a rubber spatula until the oat mixture is completely coated with the cocoa mixture. Transfer the mixture to the prepared sheet pan and press into an even layer. Bake for 50 minutes. Turn off the oven and let sit in the warm oven for 30 minutes longer. Remove to a baking rack and let cool.
• In a large bowl, break into pieces and toss together with the bittersweet and white chocolate chips.

SIMPLY CHOCOLATE GRANOLA

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
• Stir rolled oats, wheat bran, oat bran, and flax seed meal in a large bowl until well blended.
• Combine honey and oil in a saucepan; cook and stir over medium-low heat until mixture starts to boil, about 3 minutes. Lower heat to low and simmer for another 2 minutes.
• Remove saucepan from heat and stir in chocolate chips, vanilla extract, and salt. Pour chocolate mixture over dry oat mixture and stir until well coated; spread evenly over prepared baking sheet, gently pressing mixture down with spatula.
• Bake in preheated oven for 30 minutes. Rotate baking sheet adn continue baking until slightly crisp, about 30 minutes more. Remove baking sheet from oven and cool granola until crisp, about 15 minutes. Break into chunks and store in an airtight container.

BIG-CLUSTER CHOCOLATY GRANOLA

Steps:

• Heat the oven to 300 degrees. In a large bowl, use a fork to stir together the maple syrup, oil, cocoa powder and salt until smooth. Add the oats, nuts and seeds, and stir until combined.
• Spread the mixture out on a parchment-lined sheet pan. Bake, without stirring, until fragrant and dry to the touch, 35 to 40 minutes.
• Sprinkle the dried fruit over the granola (if using), then turn off the oven. Leave the granola in the oven to cool completely, 30 minutes to an hour, then break into clumps. Store in an airtight container at room temperature for up to 2 weeks.