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    Home / Breakfast & Brunch

    Chocolate Granola Recipe

    Published Oct 12, 2009

    Jump to Recipe Print Recipe

    chocolate granola in a jar

    One night, like many before me, I got hooked. Molly Wizenberg's exquisite blog, Orangette, sucked me in with her crack-like writing, spare photography and mouthwatering recipes. Guided there by rave reviews of a chocolate granola recipe, I sifted through her blog for hours, unable to pry my eyes away from her addictive writing style, driven by a lust for chocolate granola.

    I envisioned something like what you see above, baked granola coated in chocolate, but figured the recipe had to be something really innovative to garner such attention. But when I finally came upon the recipe, at around 4am, I felt a bit disappointed at the image that greeted me: plain granola with chunks of chocolate mixed in. Delicious, but I craved the recipe vision in my brain even more.

    So this is my take on what "chocolate granola" ought to be: buttery, toasted oats flavored with brown sugar and vanilla, baked, cooled and coated in bittersweet chocolate. A delectable treat for breakfast, a late afternoon pick-me-up, or sprinkled over coffee ice cream for dessert.

    spatula stirring granola mix

    Looking for more granola recipes? Try these:

    • classic granola recipe
    • cardamom honey granola
    • black sesame granola
    • brown butter granola
    • coconut granola with rum
    • gingersnap granola
    • chocolate peanut butter granola

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this chocolate granola recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 1 vote

    Chocolate Granola

    Print Recipe Pin Recipe
    A delectable treat for breakfast, a late afternoon pick-me-up, or sprinkled over coffee ice cream for dessert.
    Alanna Taylor-Tobin
    Prep Time: 30 minutes
    Cook Time: 40 minutes
    Chilling time: 1 hour 30 minutes
    Total: 1 hour 10 minutes
    Servings: 8 servings

    Ingredients

    • 2 1/2 cups old fashioned rolled oats (8 oz.)
    • 1 cup whole almonds (4 oz.)
    • 1/3 cup packed light brown or unrefined sugar (or use maple syrup or agave nectar)
    • 1/4 cup unsalted butter (2 oz., or half a stick)
    • 1/2 teaspoon salt
    • 1 teaspoon vanilla extract
    • 3 oz. bittersweet chocolate, roughly chopped

    Instructions

    • Preheat the oven to 350º. Line a rimmed baking sheet with parchment paper.
    • In a medium bowl, stir together the oats and almonds. Melt together the sugar, butter and salt in a saucepan over medium heat. Remove, and stir in vanilla. Toss the butter mixture with the oat mixture to coat thoroughly.
    • Spread evenly on the sheet pan. Bake for ten minutes, then take the granola out and stir it with a metal spatula. Repeat this process two or three times, for a total of 30-40 minutes of baking time, until the oats are golden and toasty. They will still be soft, but will crisp up when they cool.
    • Set the pan on a cooling rack, and let the granola cool completely, about 1 hour.
    • Place the granola in a medium bowl, and reserve the sheet pan and parchment.
    • Place the chocolate in a metal bowl and place the bowl over a pot of barely simmering water. Stir occasionally until the chocolate is completely melted. Remove the bowl from the pot, and let the chocolate cool, stirring frequently, to about 80º. It should feel cool when you touch it to your lip, but still be liquid enough to coat your granola. This tempers the chocolate. (You can skip this step if you're over it, and just melt and fold the chocolate into the granola, but the chocolate may "bloom" and look unattractively streaky.) If the chocolate cools down too much, just place over the pot of barely steaming water and stir constantly until re-melted.
    • Fold the chocolate into the granola to coat thoroughly, and spread on the parchmented sheet pan to cool and set up, about 30 minutes.
    • Break up and store in a jar or airtight container at room temperature, up to a couple weeks. But I bet you anything it doesn't last that long...

    Notes

    Variations:
    You could take this recipe in many other directions. Try one of the delicious dark milk chocolates on the market now, such as Scharffenberger. Vary the nuts, or add cocoa nibs, orange zest, espresso powder, shredded coconut, cinnamon or cardamom. If you add dried fruit or candied ginger, however, do so after baking, when you stir in the chocolate.

    Nutrition

    Calories: 347kcalCarbohydrates: 35gProtein: 7gFat: 20gSaturated Fat: 6gCholesterol: 15mgSodium: 151mgPotassium: 290mgFiber: 5gSugar: 13gVitamin A: 175IUCalcium: 76mgIron: 2.5mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    top down shot of chocolate granola

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Joelle says

      July 06, 2011 at 9:32 pm

      This is the most delicious granola ever. Perhaps not the optimal choice for summer hiking nosh but melty or not, it's awesome. Thanks Alanna!

      Reply
    2. Alanna says

      July 06, 2011 at 10:58 pm

      I'm so glad you liked it!

      Reply

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    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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