SWEET AND SALTY CHOCOLATE GRANOLA
Provided by Giada De Laurentiis
Time 1h40m
Yield 7 cups (about 14 servings)
Number Of Ingredients 7
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 ALMOND GRANOLA
Provided by Food Network
Time 30m
Yield 4 cups
Number Of Ingredients 11
Steps:
- Roughly chop the dates and add into a blender along with the boiling water. Cover and set aside to soak for 20 minutes.
- Preheat your oven to 300 degrees F (150 degrees C) and lightly grease a large, rimmed baking sheet with cooking spray.
- Add the almond butter, cocoa powder, maple syrup to taste, oil, vanilla and salt to the blender and blitz until smooth (a few bits of dates is totally fine).
- Stir the oats and almonds together in a large bowl and add the cocoa mixture. Mix very well until evenly combined, then transfer to the prepared baking sheet. Spread the mixture into an even layer and bake until crisp and crumbly, stirring about halfway through, 50 minutes to 1 hour.
- Cool the granola to room temperature, then break any large chunks up and transfer to a resealable container and store at room temperature for up to 1 month. Serve with milk, on yogurt or enjoy out of hand.
BIG-CLUSTER CHOCOLATY GRANOLA
This granola pairs the bittersweetness of a good chocolate bar with the crunch and nuttiness of classic granola. By not stirring and by letting it cool in the oven, the granola will break apart in big clusters - perfect for snacking on. Eat this granola with berries and yogurt for breakfast, by the handful for an afternoon pick-me-up, or with peanut butter ice cream after dinner. (And yes, if you eat it with milk like cereal, it makes chocolate milk!) If you like your granola on the sweet side, stir in milk chocolate chips or a chocolate cereal like Cocoa Puffs once the granola is cool. Alternatively, lean into its bitterness by adding cacao nibs or chocolate-covered espresso beans.
Provided by Ali Slagle
Categories breakfast, snack, finger foods
Time 1h
Yield 5 cups
Number Of Ingredients 8
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.
GRANOLA BARS WITH CHOCOLATE
Most granola bars are too sweet for my taste, so I wasn't much of a fan until I made these. They're inspired by a recipe from "Good to the Grain," by Kim Boyce, but I've cut down on the honey and added chocolate.
Provided by Martha Rose Shulman
Categories project, dessert
Time 45m
Yield Fifteen to 20 pieces
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees. Generously butter or oil a 9-by-9-inch metal or glass baking pan.
- Melt the butter over medium heat in a wide saucepan. Add the flaked grains or oats. Stir over medium heat until the grains are lightly toasted, taking care not to let them burn. Stir until they are beginning to smell toasty and have slightly darkened, six to seven minutes. Remove from the heat, and transfer to a bowl. Add the flaxseed meal, the cinnamon and the salt. Wipe the pan clean.
- Combine the honey, vanilla and brown sugar in the pan in which you toasted the oats. Bring to a boil over medium heat. Boil five minutes. Pour over the oat mixture, and stir until it is evenly distributed over the mixture. Allow to cool for five minutes, then stir in the chocolate pieces.
- Scrape into the pan, and spread evenly. Place in the oven for 20 minutes. Do not allow to brown or the bars will be hard instead of chewy. Remove from the heat, and allow to cool. Cut into 16 to 20 pieces, and store in an airtight container.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 2 milligrams, Sugar 7 grams, TransFat 0 grams
CHEF JOHN'S CHOCOLATE GRANOLA
Don't be deceived by its indulgent, chocolaty flavor--this granola contains less sugar than most. Introducing cocoa into the mix not only makes it delicious, but it also makes it better for you! Possibly... The point is this really tastes great, with a pronounced chocolate flavor, and would make a wonderful treat for chocolate lovers and hippies alike.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Cereals Granola Recipes
Time 1h10m
Yield 14
Number Of Ingredients 9
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.
Nutrition Facts : Calories 128.2 calories, Carbohydrate 18.4 g, Fat 5.5 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 105.8 mg, Sugar 8.8 g
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