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Dark chocolate granola

Rich in flavor and packed with aromas, this granola has a deep chocolate flavour.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Servings 1.5 liters

Equipment

  • 2 Bowls
  • 1 Whisk
  • 1 spoon

Ingredients
  

Dry ingredients

  • 250 g Rolled oats
  • 180 g Hazelnuts, roughtly chopped
  • 110 g Coconut flakes
  • 60 g Sesame seeds
  • 30 g Chia seeds
  • 30 g Flax seeds, crushed
  • 25 g Almond flour

Chocolate syrup

  • 85 g Peanut oil
  • 90 g Honey
  • 70 g Agave syrup
  • 22 g Cocoa powder
  • 1,5 tsp Espresso powder
  • 1 tsp Vanilla
  • 1 tsp Fine sea salt

After baking and granola is cool

  • 90-110 g Dark chocolate chips
  • Flaky seasalt
  • 1 whole Lemon, zetsed

Instructions
 

  • Preheat oven to 155 Celsius
  • Line a tray with Baking paper

Bloom the cocoa syrup

  • In a bowl, whisk together all the syrup ingredients.
    It should become a homogenous syrup. Whisking it prevents the cacao bitterness and deepens the chocolate notes.

Mix dry ingredients

  • Combine all dry ingredients thoroughly. Make sure there are no lumps of almond flour, as it acts as a binder later.
  • Pour the syrup mixture over the dry.
    Mix for 2-3 minutes, until everything is evenly coated.

Bake

  • Spread evenly on the tray and press lightly for clusters.
    Bake 30–35 minutes total:
    Turn once after ~18 minutes
    You want deep brown oats and toasted coconut, not black cacao.

Cool and finish

  • Remove from oven and do not stir.
    Let cool fully so clusters set.
    Break into chunks, fold in chocolate chips, lemon zest and finish with flaky sea salt.
Keyword Chocolate, Granola