Ingredients
- 400g (4 cups) large flake oats
- 25g (¼ cup) cocoa powder
- 60ml (¼ cup) vegetable oil (eg. coconut)
- 60ml (¼ cup) maple syrup
- 140g (5 oz) dark chocolate 70% or more, cut in pieces
- 2,5ml (½ c. à thé) fleur de sel
- 195g (1 ½ cup) nut or seed of your choice (eg. pecans, cashews, almonds, sunflower seeds)
- 70g (1 cup) coconut chips or flakes, baked
Method
- 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, vegetable oil and the salt. Mix well to combine.
- Cook for 30 to 35 minutes, stirring halfway through.
- Once out of the oven, add the chocolate on top of the granola. Stir the granola in order for the chocolate to melt in it.
- Let cool completely on the baking sheet.
- Add the coco flakes and mixTransfer into jars. The granola will keep for 1 month in an airtight container at room temperature.
A recipe from Isabelle Deschamps Plante/Ricardo