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Chocolaty Granola
Shared by Julia John
- Serves
- Yields about 5 cups of granola and keeps well for up to two weeks in an airtight container at room temperature.
- Good for
- VegetarianVeganGluten-FreeDairy-Free
A note from Julia
Granola is my absolute go-to because of its incredible versatility. It effortlessly transitions throughout the day—adding a perfect crunch to my morning yogurt, serving as a satisfying afternoon snack, or transforming into a decadent topping for a scoop of ice cream. This recipe is super easy to prep and leaves you with lots of granola to enjoy throughout the week!
Ingredients
- 1/2 cup maple syrup, 1/3 cup olive oil (you can sub with melted coconut oil), 1/3 cup unsweetened cocoa powder, 1 tsp kosher salt, 3 cups rolled old-fashioned oats, 1.5 cups of raw/roasted unsalted nuts (roughly chopped), 1/2 cup raw seeds
Method
- 01
Heat oven to 250 degrees Fahrenheit. In a large bowl, use a fork to stir the maple syrup, oil, cocoa powder, and salt until it's smooth. Add the oats, nuts, and seeds and stir with a spatula until combined. Spread the mixture onto a parchment-lined sheet pan. Bake until fragrant and dry (75 minutes). Once the timer is up, turn off the temperature and leave the granola to cool in the oven, about 30 minutes. Break into clumps and store in an airtight container.
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