Zach and I found this really great chocolate granola at the grocery store last week. Unfortunately, it was about $5 for a tiny bag. But we wanted to try it because it was something we had never had before (I thought granola only came in honey nut & raisin, honestly)…and then after I tasted it, I thought, “I can make that.” So I did. And here it is!
What you’ll need:
- 2 1/2 cups old-fashioned rolled oats
- 2 tbsps olive oil
- 1/3 cup cocoa powder
- 1/4 cup sugar
- 1/4 tsp salt
- 2-3 tbsps agave nectar
- 2 tbsps water
- 1 bag dark chocolate chips
Step 01: Preheat oven to 325°F. Mix everything except the chocolate chips in a medium sized bowl in the order listed above. Spread on a prepared baking sheet and bake for about 20 minutes. Remove from oven, toss to separate large pieces, and put back in the oven for another 10-15 minutes. If needed, add more agave nectar before tossing.
Step 02: Remove from oven and allow the granola to cool completely before adding the chocolate chips. (Adding them too soon will cause them to melt. So let the granola cool.) Sprinkle in as many chips until you’re happy with it. (Want to toss in the whole bag? No judgments. Already ate the whole bag while you were waiting on the freaking granola to roast? I think we’ve all been there….) Enjoy!
I think the ingredients for this cost me about $8…what I had to buy, anyway. And I have enough to make FAR more than what I got out of that $5 bag. So it’s way cheaper than getting the store-bought. And I’m not as stingy with the chocolate, either. Worth it.
Keep an eye on this, because it’s quick to burn if you leave it in for too long.
Note that when it first comes out of the oven, it will seem gummy. It won’t be anything like regular, crunchy granola. Even when it cools enough to add the chips, it might still be a little soft. Let it set for a few hours (maybe about four). I was very disappointed in mine at first, but then I let it sit overnight and when I got up the next day, it was perfect. The oats just needed some time.
This is great in almond milk, by the way.