Coconut Oil (cold-pressed & unrefined)
Buy Now →Chocolate Sea Salt Granola
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 7 cups (24 oz) of granola 1x
- Category: Breakfast, Snack
Ingredients
Scale
Dry
2 1/2 cups rolled oats (300g)
1 1/2 cups chopped almonds (190g) *see notes to make it nut-free
1/4 cup cacao powder (21g)
1/4 cup coconut sugar (40g)
1/2–3/4 tsp sea salt or pink salt (If you use coconut oil, then you’ll need a little more since butter is already salted)
Wet
3 Tbsp butter or coconut oil, melted
1/2 cup maple syrup or honey (or a combination of both)
1 1/2 tsp pure vanilla extract
Optional: 2 egg whites, whisked well (helps make bigger clusters)
Optional Toppings (after baking!)
1/4 cup chocolate chips
1/4 cup diced dates
Flaky sea salt
Instructions
- Preheat oven to 300ºF and line two baking sheets with parchment paper.
- In a large bowl, combine the dry ingredients until thoroughly mixed and the cacao is coating the other ingredients.
- In a separate bowl, melt the coconut oil or butter, then add the maple syrup and vanilla extract and whisk to combine (do not add the egg whites!) Pour over the dry mixture and mix well, coating all of it.
- In a separate bowl, whisk the egg whites for 30 seconds or so until foamy. Pour on top of the granola mixture and mix to combine, making sure it is well mixed.
- Transfer the mixture to the parchment lined baking sheets and press it down, keeping it all together but flattening it out into about 1/4-1/2 inch thick layer, making sure it’s even and the edges aren’t thinner than the middle. I find that it comes out crispier when I do this on two baking sheets instead of one because it helps the middle cook better.
- Bake for 35-45 minutes until fragrant. The granola won’t be crunchy yet, but it should be fairly dry to the touch and not too squishy.
- Right after baking: If desired, sprinkle with chocolate chips and/or dates and press them into the granola. You can also sprinkle with flaky sea salt for an extra salty kick.
- For big chunks, let it cool to room temperature, 1-2 hours, before breaking into clusters. For loose granola, stir immediately. It will harden and crisp up during this time, so don’t worry if it’s not crispy yet.
- After it is fully cooled, store in an airtight glass container (either glass Tupperware or mason jars) for 4-5 days. I don’t recommend storing it in plastic because it doesn’t stay as crunchy.
- Review 🙂 Please leave a comment and rating if you tried this recipe! It helps my website more than you know and I truly appreciate it!
Notes
How to make it nut-free:
*To make this recipe nut free, then you can replace the almonds with 1 cup pumpkin seeds. If seed-free as well, then you can replace with 3/4 cup rolled oats or puffed amaranth (puffed amaranth has a little bit more of an earthy taste, just so you know!)
How to store it:
Store it in an airtight glass container or mason jar for 4-5 days.
How to serve it:
- Top a yogurt bowl with the granola, a drizzle of almond butter, a sprinkle of cinnamon, and/or any other desired toppings.
- Eat it like cereal in a bowl of milk.
- Make “snack jars”: In a small mason jar or glass Tupperware: Add granola, your favorite nuts, and your favorite dried fruit. The best dried fruit for chocolate granola (in my opinion!) includes:
- Dried banana slices
- Coconut flakes
- Dates
- Dried strawberry slices
- Dried apricots
- Craisins
- Dried Figs
Find it online: https://homecookedliving.com/chocolate-sea-salt-granola/
