Big-Cluster Chocolaty Granola

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(598)
Comments
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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
Nutritional analysis per serving (10 servings)

257 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 35 grams carbohydrates; 7 grams dietary fiber; 12 grams sugars; 6 grams protein; 174 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

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Ratings

5 out of 5
598 user ratings
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Comments

Ellie

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

KScott

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

laurelle

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

Bethany

I used pecans and they burned pretty quickly. Next time I will add them toward the end of baking.

Jessie

Made with 110 g sourdough discard which apparently helps with binding and also keeping it crispy for those who bake and can't throw out all the discard. I would use the full 1/2 cup maple syrup next time (1/3 cup was not sweet enough for our family) and 1/2 cup of cocoa powder. 3/4 tsp kosher salt from WF was a teensy bit salty; mixed with other stuff was "perfect" per hubby.

Flo

I love this granola. Maybe even more than the Eleven Madison Park recipe- it’s less sweet but chocolatey

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