Big-Cluster Chocolaty Granola

Name: Big-Cluster Chocolaty Granola
Total time: 1 h
Yield: 5 cups
Ingredients: 1/2 cup maple syrup; 1/3 cup olive oil or melted coconut oil; 1/3 cup unsweetened cocoa powder; 1 teaspoon kosher salt (Diamond Crystal); 3 cups rolled, old-fashioned oats; 1 1/2 cups raw or roasted unsalted nuts, such as pecans, almonds, hazelnuts or a mix, roughly chopped; 1/2 cup raw seeds, such as pumpkin, sesame, millet, quinoa, sunflower, flax, chia or a mix; 1 cup dried fruit, such as cherries, figs, dates or apricots, roughly chopped (optional)

By Ali Slagle

Updated Feb. 11, 2022

Big-Cluster Chocolaty Granola — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 1 hour
Rating: 5(506)
Comments: Read comments

This granola pairs the bittersweetness of a good chocolate bar with the crunch and nuttiness of classic granola. By not stirring and by letting it cool in the oven, the granola will break apart in big clusters — perfect for snacking on. Eat this granola with berries and yogurt for breakfast, by the handful for an afternoon pick-me-up, or with peanut butter ice cream after dinner. (And yes, if you eat it with milk like cereal, it makes chocolate milk!) If you like your granola on the sweet side, stir in milk chocolate chips or a chocolate cereal like Cocoa Puffs once the granola is cool. Alternatively, lean into its bitterness by adding cacao nibs or chocolate-covered espresso beans.

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Ingredients

Yield:5 cups

½cup maple syrup
⅓cup olive oil or melted coconut oil
⅓cup unsweetened cocoa powder
1teaspoon kosher salt (Diamond Crystal)
3cups rolled, old-fashioned oats
1½cups raw or roasted unsalted nuts, such as pecans, almonds, hazelnuts or a mix, roughly chopped
½cup raw seeds, such as pumpkin, sesame, millet, quinoa, sunflower, flax, chia or a mix
1cup dried fruit, such as cherries, figs, dates or apricots, roughly chopped (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oven to 300 degrees. In a large bowl, use a fork to stir together the maple syrup, oil, cocoa powder and salt until smooth. Add the oats, nuts and seeds, and stir until combined.
Step 2
Spread the mixture out on a parchment-lined sheet pan. Bake, without stirring, until fragrant and dry to the touch, 35 to 40 minutes.
Step 3
Sprinkle the dried fruit over the granola (if using), then turn off the oven. Leave the granola in the oven to cool completely, 30 minutes to an hour, then break into clumps. Store in an airtight container at room temperature for up to 2 weeks.

Ratings

5 out of 5

506 user ratings

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Comments

Ellie3 years ago

Add an egg white before baking. Makes the best big clusters, plus protein!

laurelle1 year ago

No need (or benefit) to cook dried fruit, people. Just add it when granola is cool.

KScott1 year ago

Weight measurements: 1/3 cup olive oil = 66 g 1/2 cup maple syrup = 156 g 3 cups rolled oats = 270 g 1/3 cocoa = 28 g 1 1/2 cups nuts (can mix & match based on following): 1/2 cup pecans = 57 g 1/2 cup almonds = 71 g 1/2 cup seeds (can mix & match based on following): 1/4 cup sunflower seeds = 35 g 1/4 cup pumpkin seeds = 64 g

Ginny3 months ago

This is great granola. I make it every Saturday with my 3 year old. He doesn’t like chocolate so we leave that out-it’s super easy and adaptable. We add chopped nuts, chia seeds, shredded coconut, whatever we have on hand. It comes out with great clusters.

Kath3 months ago

So good! Followed recipe as written. I had a mix of nuts on hand so used almonds, pecans and walnuts. Pepitas for the seeds and coconut oil. I didn't add dried fruit because I prefer fresh berries with my yogurt and granola. I will definitely make this again. It makes quite a bit :)

Molly Weasley4 months ago

I've made this recipe a couple times now; it is simple and fantastic! It's good to take on the go or, add to a bowl and enjoy with almond milk. The Cocoa taste is out of this world! Once out of the oven, Instead of the dried cherries, I add freeze-dried strawberries, mini chocolate chips and coconut to the recipe.

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