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.
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.*
Chocolate GranolaPrint Recipe Pin Recipe
- 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
- 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...