Tuesday, April 14, 2015

Death By Chocolate Granola

Oh my! Oh my! I am in big trouble!  This chocolate granola is insanely good, insanely chocolatey, and I can't stop eating it!  I spied this recipe on Pinch of Yum last week and knew I had to make it and eat it soon.  I've made chocolate granola before and loved it, but the chocolate chips, coarse salt and sugar sprinkled on after baking in this recipe had me sold. (I'm a sucker for a sprinkling of good coarse salt.)  Be warned that this granola is extremely addicting!  (Tonight after my kids go to bed I'm going to fill one of my glass jars up with this granola and ice cold milk and plant myself on the couch and watch The Voice.)

Death By Chocolate Granola
3 cups rolled oats
1 1/4 cup sliced raw almonds
1 cup unsweetened flaked coconut
1/2 cup cocoa powder
1/4 teaspoon espresso powder (optional)
1 teaspoon kosher salt
2/3 cup melted coconut oil
1/3 cup plus 1 tablespoon pure maple syrup
1 teaspoon vanilla
1 cup chocolate chips
3 tablespoons turbinado sugar
Coarse sea salt (Fleur de sel or Maldon are my favorites)
Preheat oven to 250 degrees F.
In a medium bowl combine oats, almonds, coconut, cocoa powder, and espresso powder.
Whisk the coconut oil, maple syrup, and vanilla together.  Pour over the oat mixture and stir to combine.  Spread the granola on a large baking sheeting in an even layer.
Bake for 50 minutes without stirring (no stirring=better clusters).  Rotate the pan halfway through baking.  After 50 minutes, sprinkle the cup of chocolate chips over the top of the granola and return to the oven for 5-10 minutes until the chocolate chips are soft and melty. 
Remove granola from oven and sprinkle with turbinado sugar and coarse salt to taste.  The sugar and salt should stick to the melty chocolate chips. Mmmmm!
Let the granola cool for 1-2 hours (It was during this cooling process that I couldn't not stop snacking).  Gently scoop the granola into an air tight container and try not to consume in one day.
Recipe slightly adapted from Pinch of Yum