Crispy Chocolate Olive Oil Granola
There's nothing better than chocolate for breakfast! Feel good about indulging in the morning when you make this Crispy Chocolate Olive Oil Granola that uses extra virgin olive oil, maple syrup, coconut, pumpkin seeds and more!
Equipment
- Digital Food Scale
- Mixing Bowl
- Small Pot
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
- 298 grams rolled oats
- 85 grams unsweetened wide flake coconut
- 57 grams unsweetened fine shredded coconut
- 57 grams pumpkin seeds
- 21 grams Dutch cocoa powder
- 1 teaspoon ground vanilla bean
- ½ cup extra virgin olive oil
- 127 grams raw honey
- 57 grams coconut sugar
- 44 grams maple syrup
- ½ teaspoon fine sea salt
Instructions
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- In a large bowl, add the oats, wide flake coconut, fine shredded coconut, pumpkin seeds, cocoa powder, and vanilla bean. Mix together.
- In a small pot, add the olive oil, honey, coconut sugar, and maple syrup. Put over medium heat and stir to combine completely. Continue to cook and stir until the sugar has dissolved. Remove from the heat.
- Add the salt into the olive oil mixture and stir to combine completely.
- Pour the mixture into the bowl with the oats and stir to combine completely. Transfer to the prepared baking sheet and spread evenly.
- Bake for 25 minutes, remove from the oven and stir to rotate granola. Bake again for 20 minutes or until the oats look dark golden brown. Let cool completely on the baking sheet.
- Store in an airtight container for up to 1 month.
Video
Notes
Tips
- I always use parchment paper as it really helps the granola and not sticking to the pan! My favorite nontoxic parchment paper is from Kana, use code MIMIBAKES for 10% off your order.
- Make sure to stir the granola halfway though as this will help it cook evenly and not burn on the edges. You can even rotate your baking sheet if your oven has a hot spot.
- The granola may still seem wet when it’s done and that’s okay. Just let it cool completely on the baking sheet and it will clump together really well, you can break it into clusters then.
- Store homemade granola in an airtight container for up to 1 month.
- Gluten Free — Use certified gluten free oats.
- High Altitude — Bake at 325°F for 20 minutes, remove from the oven and stir to rotate granola, bake again for 20 minutes or until the oats look dark golden brown.
Nutrition
Calories: 255kcalCarbohydrates: 27gProtein: 4gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.003gSodium: 85mgPotassium: 175mgFiber: 4gSugar: 11gVitamin A: 1IUVitamin C: 0.2mgCalcium: 19mgIron: 2mg
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