Chocolate Chip Granola
User Reviews
5
Chocolate Chip Granola
Description
This granola recipe combines old-fashioned rolled oats with sliced almonds as the base, mixed with a liquid blend of melted coconut oil, pure maple syrup, honey, vanilla extract, and sea salt to bind and flavor the ingredients. The mixture is spread thinly on a parchment-lined baking sheet and baked at 300°F, first for 20 minutes, then rotated for even toasting and baked another 10-15 minutes until golden and crispy.
Unlike some granolas stirred during baking, this one is left unstirred to form chunky clusters as it cools, enhancing texture variety. Mini chocolate chips are incorporated near the end or after cooling to preserve shape and add bursts of chocolate flavor. This granola serves well as a snack, cereal topping, or mix-in for yogurt.
It keeps well stored in an airtight container for about two weeks in the pantry.
Ingredients
- 2 cups rolled oats old fashioned
- 1 ½ cups almonds sliced
- 3 TBSP coconut oil melted
- ¼ cup pure maple syrup
- 2 TBSP honey
- 1 ½ tsp vanilla extract pure
- ¼ tsp salt sea salt
- ¼-½ cup mini chocolate chips
Instructions
- Preheat oven to 300°F with wire rack in the center/middle position. Line a 11×17-inch rimmed baking sheet with parchment paper.
- In a large bowl, combine oats and sliced almonds.
- In a small bowl whisk together melted coconut oil with maple syrup, honey, vanilla, and salt. Pour over oats/nuts and mix well to coat.
- Use a silicone spatula or bowl scraper to transfer the granola mixture onto the parchment paper lined baking sheet and spread out very well in a super thin layer for crispiest results. Nearly all the parchment paper should be covered by granola (unless you're using a bigger pan). Pat to flatten.
- Bake on the center rack at 300°F for 20 minutes. When timer beeps, rotate the pan 180 degrees for even toasting and continue to bake an additional 10-15 minutes or until golden and crispy. Keep an eye on it and yank from the oven once it's your idea of crispy golden perfection.
- NOTE: I don't stir at the halfway mark so i can break it into chunky clusters when it cools off.
- Once you remove your granola from the oven, add mini chocolate chips and allow it to cool on the baking sheet until completely cooled. This will give it the necessary time to get that signature crunch we all know and love. (The granola will not be fully crisp until it has cooled)
- Once it's cooled and crispy – dig in! Granola will keep for up to two weeks in a lidded airtight container. Enjoy as a snack, in your favorite trail mix, or on top of yogurt with fresh fruit and all your favorite toppings.
Notes
- Store the granola in an airtight container at room temperature for up to two weeks to maintain crispness.
- This recipe yields approximately 3.5 cups, or fourteen 1/4-cup servings.
- Do not stir the granola while baking to encourage formation of clusters and varied texture.
- Add mini chocolate chips after baking or near the end of baking to prevent them from melting completely.
- Keep an eye on the granola during the last 10-15 minutes of baking to achieve your preferred level of crispness and color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14servings
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 0.5mg | 0% |
| Sodium | 45mg | 2% |
| Potassium | 129mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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