Olive Oil Sea Salt And Lil Bits Of Chocolate Granola Recipes

THE BEST HEALTHY CHOCOLATE GRANOLA

Steps:

• Heat oven to 350°F. Line a large baking sheet with parchment paper, and set aside.
• In a large mixing bowl, stir together oats, almonds, cocoa powder and sea salt until evenly combined.
• In a separate mixing cup, stir together the melted coconut oil, maple syrup and vanilla extract until combined. Pour the coconut oil mixture into the oats mixture, and stir until evenly combined.
• Spread the granola out evenly on the prepared baking sheet. Bake for 20 minutes, stirring once halfway through. Then remove from the oven, give the mixture a good stir, then sprinkle the coconut evenly on top. Bake for 5 more minutes, until the granola is lightly toasted and golden.
• Remove baking sheet from the oven and transfer to a wire baking rack. Let cool until the granola reaches room temperature. Then stir in the chocolate chips and/or any other add-ins that you prefer.
• Serve immediately, or store in an airtight container at room temperature for up to 1 month.

OLIVE OIL, SEA SALT AND LIL' BITS OF CHOCOLATE GRANOLA

Steps:

• Preheat the oven to 300 degrees F. In a large bowl, stir together the oats, millet, pecans, cocoa powder and sesame seeds. In a small pot, combine the maple syrup, oil, sugar and sea salt and cook over low heat until the sugar dissolves. Pour the syrup mixture into the large bowl with the oat mixture and stir to combine. Spread the mixture out on a parchment-lined baking sheet.
• Bake, stirring occasionally, until golden and crisp, 35 to 40 minutes. Let the granola cool slightly, stirring and spreading it out on the baking sheet with a spatula to speed the cooling time and to allow the granola to form clumps. Sprinkle over the chocolate and chia seeds and stir (or scooch around on the baking sheet) to let the chocolate melt a little and the granola to continue forming some small clumps. Cool completely, until the chocolate is set and the granola is crunchy and at room temperature, about 30 minutes. Store in an air-tight container (such as a glass jar with tight-fitting lid) at room temperature up to 2 weeks or freeze up to 5 weeks.
• Combine the berries, maple syrup and ginger in a small pot over medium-high heat. Stir occasionally until the berries soften and weep, releasing their juices (if they are very dry, you may need to add a teaspoon of water). Cook until the berries are just soft and juicy, but not too runny, 15 to 20 minutes, depending on your desired thickness. Remove the ginger and discard. Serve with yogurt and granola, or over warm porridge. Store any leftovers in a clean jar with a lid in the refrigerator up to 1 week. Makes 1 cup.

GRANOLA WITH DARK CHOCOLATE, OLIVE-OIL, AND MAPLE

Steps:

• Preheat oven to 300 degrees. In a large heatproof bowl, stir together oats, pecans, cashews, coconut, and pepitas. In a small saucepan over medium heat, stir together maple syrup, oil, brown sugar, and salt until sugar dissolves and mixture begins to simmer. Pour over oatmixture; mix until evenly coated. Spread onto a parchment-lined rimmed baking sheet.
• Bake, stirring every 15 minutes, until granola is golden and crisp, about 45 minutes. Let coolcompletely. Stir in cherries and chocolate. Granola can be stored in an airtight container at roomtemperature up to 2 weeks.