Olive Oil, Sea Salt and Lil' Bits of Chocolate Granola
Total: 1 hr 30 min(includes cooling time)
Active: 20 min
1 of 16 servings
Before I became a mom, I never craved or even thought about chocolate at breakfast. But somehow, once a second kiddo came along, chocolate became my around-the-clock jam (these kids wear me out!). I'm still cautious about just how decadent I will let things get at breakfast—but this chocolate granola tows the line between responsible and decadent perfectly. The kids, Andras and I are hooked on this just-chocolatey-enough homemade granola, which is loaded with nutrients thanks to the oats, millet, nuts and seeds. And it's responsibly sweetened, too, using maple syrup and coconut sugar instead of loads of white sugar, and olive oil instead of butter. It's crunchy, satisfying and wonderful any time of the day. We keep it in jars on the counter for easy breakfast—it's excellent sprinkled over yogurt with fresh bananas, sliced pears, halved figs or saucy raspberry spoon jam (see below). It's also a great late-night snack eaten right out of the hand (it tastes like crumbled cookies!) or sprinkled over ice cream. Of course, it also makes an excellent gift, so we always make big batches so it's ready for any of the above.
Preheat the oven to 300 degrees F. In a large bowl, stir together the oats, millet, pecans, cocoa powder and sesame seeds. In a small pot, combine the maple syrup, oil, sugar and sea salt and cook over low heat until the sugar dissolves. Pour the syrup mixture into the large bowl with the oat mixture and stir to combine. Spread the mixture out on a parchment-lined baking sheet.
Bake, stirring occasionally, until golden and crisp, 35 to 40 minutes. Let the granola cool slightly, stirring and spreading it out on the baking sheet with a spatula to speed the cooling time and to allow the granola to form clumps. Sprinkle over the chocolate and chia seeds and stir (or scooch around on the baking sheet) to let the chocolate melt a little and the granola to continue forming some small clumps. Cool completely, until the chocolate is set and the granola is crunchy and at room temperature, about 30 minutes. Store in an air-tight container (such as a glass jar with tight-fitting lid) at room temperature up to 2 weeks or freeze up to 5 weeks.
Saucy Raspberry Spoon Jam:
Combine the berries, maple syrup and ginger in a small pot over medium-high heat. Stir occasionally until the berries soften and weep, releasing their juices (if they are very dry, you may need to add a teaspoon of water). Cook until the berries are just soft and juicy, but not too runny, 15 to 20 minutes, depending on your desired thickness. Remove the ginger and discard. Serve with yogurt and granola, or over warm porridge. Store any leftovers in a clean jar with a lid in the refrigerator up to 1 week. Makes 1 cup.
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