Olive Oil, Sea Salt and Lil' Bits of Chocolate Granola Recipe

Olive Oil, Sea Salt & Bits of Chocolate Granola Recipe

Difficulty: Easy

Makes: 8 cups

Nutritional Information (per serving, 1/16th of batch):

• Calories: 330
• Total Fat: 15 g
• Saturated Fat: 4 g
• Carbohydrates: 46 g
• Dietary Fiber: 6 g
• Sugar: 22 g
• Protein: 6 g
• Cholesterol: 3 mg
• Sodium: 243 mg

Total Time: 1 hour 30 minutes (including cooling)

Hands-On Time: 20 minutes

Before my children were born, chocolate at breakfast wasn't on my radar. After the second child arrived, I found myself craving chocolate any time of day. This lightly chocolate-laced granola strikes a pleasing balance between wholesome and indulgent.

My whole family kids, my partner Andras, and I love this granola. It's made with nourishing ingredients like oats, millet, nuts, and seeds, sweetened with maple syrup and coconut or brown sugar, and uses olive oil instead of butter. The result is crisp, satisfying granola that's excellent with yogurt, fruit, or simply by the handful.

We store it in jars on the counter for easy breakfasts; it's delicious spooned over Greek yogurt with banana, pears, figs, or a dollop of the raspberry spoon jam below. It also makes a lovely homemade gift, so I often double the batch to have extras for sharing or late-night snacking.

Ingredients

• 2 3/4 cups old-fashioned rolled oats
• 1 cup millet
• 3/4 cup pecan halves or almonds, chopped
• 1/2 cup unsweetened cocoa powder
• 2 tbsp sesame seeds
• 6 tbsp pure maple syrup
• 6 tbsp extra-virgin olive oil or coconut oil
• 1/2 cup packed light or dark brown sugar, or coconut sugar
• 2 tsp flaky sea salt
• 1 cup mini chocolate chips or a bar of bittersweet chocolate, finely chopped
• 1 tbsp chia seeds
• Whole-milk Greek yogurt, for serving
• Saucy Raspberry Spoon Jam (see below), for serving

Saucy Raspberry Spoon Jam:

• One 12-ounce bag frozen raspberries
• 3 tbsp pure maple syrup
• 1-inch piece of fresh ginger (optional)

Instructions

1. Preheat the oven to 300F (150C). In a large bowl, combine the oats, millet, chopped nuts, cocoa powder, and sesame seeds. In a small saucepan, warm the maple syrup, olive oil, brown or coconut sugar, and sea salt until dissolved. Pour the liquid over the dry ingredients and stir until evenly coated. Spread the mixture in an even layer on a parchment-lined baking sheet.
2. Bake for about 3540 minutes, stirring a few times, until the granola is golden and crisp. Let it cool slightly and stir occasionally to encourage clusters. Sprinkle the chocolate and chia seeds over the warm granola and stir so the chocolate melts slightly and helps form small clusters. Cool completely until the chocolate sets and the granola is crisp, about 30 minutes.
3. Store in an airtight container at room temperature for up to two weeks or in the freezer for up to five weeks.

For the Saucy Raspberry Spoon Jam:

1. Combine the frozen raspberries, maple syrup, and optional ginger in a small saucepan over medium-high heat. Stir occasionally until the berries release their juices (add a splash of water if needed). Simmer until the fruit softens and thickens to your liking, about 1520 minutes.
2. Remove and discard the ginger, if used. Serve the jam with yogurt and granola or spoon over porridge. Store leftovers in a clean jar in the refrigerator for up to one week. Makes about 1 cup.

• This granola is delightful with Greek yogurt and fruit or straight from the jar as an after-dinner snack, and it makes a thoughtful homemade gift.