Chocolate Granola

Name: Chocolate Granola
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 cups (1.5 litres)
Ingredients: 3 cups (300 g) large flake oats (see note); 1 cup (110 g) sliced almonds; 1/3 cup (35 g) cocoa powder; ½ cup (125 ml) maple syrup; 2 tbsp (30 ml) canola oil; 1 pinch salt; 1 egg white; 3 oz (85 g) dark chocolate, chopped

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Preparation 15 min
Cooking 25 min
Servings 1
Makes 6 cups (1.5 litres)

Vegetarian
Lactose-free
Dairy-free

Ingredients

- 3 cups (300 g) large flake oats (see note)
- 1 cup (110 g) sliced almonds
- 1/3 cup (35 g) cocoa powder
- ½ cup (125 ml) maple syrup
- 2 tbsp (30 ml) canola oil
- 1 pinch salt
- 1 egg white
- 3 oz (85 g) dark chocolate, chopped

Preparation

- With the rack in the middle position, preheat the oven to 325°F (165°C). Line a baking sheet with a silicone mat or parchment paper.
- In a large bowl, combine the oats, almonds and cocoa powder. Add the maple syrup, canola oil and a pinch of salt. Mix well to combine.
- In a small bowl, whisk the egg white until frothy. Using a spatula, incorporate the egg white into the oats. Spread onto the baking sheet.
- Cook for 25 to 30 minutes, stirring halfway through. Let cool completely on the baking sheet. Add the chocolate.
- Transfer into jars. The granola will keep for 3 weeks in an airtight container at room temperature.

Note from Ricardo

Avoid using quick oats, as they will produce a less crunchy granola.

Personal Note

Silicone Baking Mat

25.99 $

This silicone pastry mat can withstand very high temperatures. Its non-stick coating is perfect for baking cookies and pastries as well as any other food that you would cook on a baking sheet.

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