Chocolate Macadamia Nut Granola

Name: Chocolate Macadamia Nut Granola
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 16 servings
Ingredients: 3 cups rolled oats; 2/3 cup raw macadamia nuts, chopped; 1/2 cup full size semi-sweet chocolate chips; 1/3 cup Dutch process cocoa powder; 1 tsp espresso powder; 1/3 cup maple syrup; 1/4 cup unrefined coconut oil, melted; 3 tbsp Barney Butter Smooth Almond Butter, melted; 2 tbsp light brown sugar; 1 tsp vanilla extract; 3/4 tsp flakey sea salt

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Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
16 servings
Calories
222 kcal
Course
Breakfast
Cuisine
Vegetarian, gluten-free

Chocolate Macadamia Nut Granola

Iris Warren

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Ingredients

Servings

3 cups rolled oats (285 grams)
2/3 cup raw macadamia nuts, chopped (92 grams)
1/2 cup full size semi-sweet chocolate chips (120 grams)
1/3 cup Dutch process cocoa powder (32 grams)
1 tsp espresso powder
1/3 cup maple syrup (104 grams)
1/4 cup unrefined coconut oil, melted (56 grams)
3 tbsp Barney Butter Smooth Almond Butter, melted (48 grams)
2 tbsp light brown sugar (24 grams)
1 tsp vanilla extract
3/4 tsp flakey sea salt

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Instructions

Pre-heat oven to 300°F. Line a baking sheet with SILPAT, set aside.
Add rolled oats and chopped macadamia nuts to a large bowl. Set aside.
Whisk melted coconut oil, almond butter, maple syrup, brown sugar, vanilla extract, espresso powder, and cocoa powder until smooth. Pour over rolled oats and macadamia nuts, then mix until evenly coated.
Spread granola mixture in an even layer on the SILPAT lined baking sheet. Bake for 20-25 minutes. The mixture should begin to have a matte appearance and the nuts will smell toasted.
Remove the baking sheet from the oven and allow to cool for 2-3 minutes before sprinkling chocolate chips over the hot granola. Don't mix the granola! Once the chocolate looks melty and soft, add flakey salt.
Let the granola cool until the chocolate chips have hardened again, about 2 hours, then break into chunks and store in an air tight container until ready to serve.

Notes

I recommend using full size chocolate chips rather than mini chips.
This recipe yields sixteen 1/2 cup (46 gram) servings.
Store in an airtight container at room temperature for up to 6 weeks.
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Nutrition Information

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Serving 46grams Calories 222kcal (11%) Carbohydrates 24g (8%) Protein 4g (8%) Fat 13g (20%) Sodium 121mg (5%) Potassium 121mg (3%) Fiber 3g (12%) Sugar 10g (20%)