When I get a new cookbook, I usually have a recipe I make the very next day because I just can’t wait to find out what it is. Well, my husband surprised me with a new cookbook in the mail while he was out of town recently (he knows my language of love), and this is the recipe I hopped to the very next minute I could. It comes from Valerie Gordon’s Sweet, with just one revision. She finely chops 8 oz. of bittersweet chocolate and sprinkles it on top of the granola when it’s hot out of the oven, stirs the granola after the chocolate melts, and then lets it cool before serving. She also serves this as a dessert (on top of ice cream or pudding). Well, I wanted this to be breakfast, so I omitted the extra chocolate, and it has been breakfast (and even lunch) nearly every day since I made it. I think it tastes like a very much improved version of Cocoa Puffs (that’s my high-brow opinion). And it’s very easy to not want anything to do with boxed cereals when you have this tucked in your cupboard. Yields about 12 cups.
Salted Chocolate Granola
- 4 cups wholemeal rolled oats
- 1 1/2 cups sliced raw almonds
- 1 cup raw hazelnuts, halved
- ¼ cup cacao nibs
- 1/3 cup cocoa powder
- 3/4 cup light brown sugar
- ¼ cup honey
- 1/3 cup vegetable oil
- 2 t. vanilla bean paste
- 1 1/2 tsp. fleur de sel or fine sea salt (I found some smoked chocolate salt that I used. Wow!)
- Preheat the oven to 250 F / 120 C. Line a baking sheet with parchment paper or a silicon liner and set aside. [I did 350 degrees and only baked it for 40ish minutes.]
- In a large bowl, mix together the rolled oats, almonds, hazelnuts, cacao nibs, and fleur de sel or fine sea salt.
- In a separate bowl, whisk together the cocoa powder, brown sugar, honey, oil and vanilla.
- Pour the wet ingredients over the dry ingredients and stir well with a rubber spatula until combined and evenly moistened.
- Spread the granola in an even layer on the prepared baking sheet. Bake for about 1 hour, stirring every 15 minutes, until crisp and the nuts are turning golden.
- Remove the granola from the oven and move the baking sheets to a cool area and allow the granola to cool. It can be stored in an airtight container for up to three weeks.