Chocolate Olive Oil Granola (no nut butter)
This Chocolate Olive Oil Granola is a healthy snack that doubles as dessert with delicious cocoa flavor and perfect amount of sweetness. It is mega crisp and crunchy with nutritious ingredients and comes together so easily without any special equipment and no stovetop. This recipe doesn't use any nut butter as well, so you have the option to make it completely nut-free.
Ingredients
- 2 cups (200g) rolled oats
- 1 ½ (150) quick oats
- 1 cup (140g) whole raw almonds, coarsely chopped
- ¼ cup (40g) sunflower seeds
- ¼ cup (25g) cacao nibs (optional – can replace with more seeds)
- 3 tablespoon (18g) cocoa powder (I prefer this Dutch cocoa or this one)
- 1 tablespoon (5g) ground flax seeds
- 3 tablespoon (45ml) hot water
- 3 tablespoon (45ml) olive oil
- ⅓ cup plus 1 tbsp (130g) honey
- ¼ teaspoon kosher salt
- ¼-½ cup (42-85g) mini dark chocolate chips
Instructions
- Combine oats, chopped almonds, sunflower seeds and cacao nibs in a large bowl. Mix it all together so it is evenly blended.
- Combine cocoa powder and ground flax seeds in a small bowl. Mix in hot water until it resembles a smooth but thick chocolate mixture. Stir in olive oil, honey and salt.
- Pour the cocoa mixture into the bowl with the oat mixture and mix thoroughly until everything is well coated.
- Spread the granola onto a 12x17-inch or 13x18-inch half sheet pan in an even layer. You can line it with parchment paper if you are worried about sticking, but I often just press it into my non-stick or seasoned baking tray. Press it down firmly into the pan corner to corner.
- Place in a cold oven and turn it on to 350°F. Once it reaches temperature (i.e. once it is pre-heated), continue to bake undisturbed for 10 minutes, then rotate the pan and continue baking for 5-10 minutes until golden brown. It will still feel soft, but it should not feel tacky. Turn the oven off and leave it in for another 10 minutes to dry out and crisp up. Remove from the oven and sprinkle the chocolate chips on top.
- NOTE: if you prefer a looser granola, toss it halfway through baking when you go to rotate the pan.
- Allow it to cool COMPLETELY to room temperature before lifting it off of pan. It will firm up as it cools and then you will be able to break it into large clusters. Use a firm spatula or flat wooden spoon spatula to get underneath the granola, lift it and break it up. The chocolate chips should still be slightly melted and it will coat the granola as you stir it. Store it in airtight jars or containers in a cool dry place.
