Chocolatey granola with olive oil and maple syrup
This chocolatey granola blends wholesome oats with rich cocoa and the sweetness of maple syrup, making it a delightful breakfast or snack. It's easy to prepare, simply mix, bake, and enjoy.
Cook time 20 min
Prep time 7 min
Ingredients:
1 tbsp olive oil1/3 cup maple syrup
1/2 cup dry cocoa powder
3/4 tsp vanilla extract
3 cups oats
Chocolatey granola with olive oil and maple syrup is a delicious, healthy, and easy-to-make breakfast or snack that combines wholesome oats with rich cocoa and the natural sweetness of maple syrup. This granola is perfect for topping yogurt, adding to milk, or enjoying by the handful as a quick snack.
Instructions:
- Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- In a large mixing bowl, combine 1 tablespoon of olive oil, 1/3 cup of maple syrup, and 3/4 teaspoon of vanilla extract. Whisk until well combined.
- Gradually add the 1/2 cup of dry cocoa powder to the wet mixture. Stir until the cocoa powder is thoroughly incorporated and you have a smooth, chocolatey mixture.
- Pour the 3 cups of oats into the bowl with the chocolate mixture. Stir well until all the oats are evenly coated.
- Spread the granola mixture evenly on the prepared baking sheet. Make sure it’s in a thin, even layer to ensure uniform baking.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes. Stir the granola halfway through the baking time to ensure it cooks evenly.
- Remove the granola from the oven and let it cool completely on the baking sheet. The granola will become crispier as it cools.
- Once cooled, transfer the granola to an airtight container. It can be stored at room temperature for up to two weeks.
With just a few simple ingredients, you can create a delicious batch of chocolatey granola that’s perfect for any time of day. Enjoy the rich cocoa flavor combined with the natural sweetness of maple syrup, making it a treat that you can feel good about eating. Happy cooking!
Chocolatey granola with olive oil and maple syrup FAQ:
Bake the granola in a preheated oven at 325°F (165°C) for 20-25 minutes. Stir it halfway through to ensure even baking.
The granola is done when it is golden brown and feels crisp to the touch. It will become crunchier as it cools.
Yes, you can substitute maple syrup with honey or agave syrup, keeping in mind that this may alter the flavor slightly.
Store the cooled granola in an airtight container at room temperature for up to two weeks.
A standard baking sheet (approximately 18x13 inches) works best for spreading the granola evenly.
Cooking Tips:
- Ensure that the oats are evenly coated with the wet ingredients for even baking.
- Use quality cocoa powder for a richer chocolate flavor.
- Feel free to add a pinch of salt to balance out the sweetness and enhance the chocolate flavor.
- Consider mixing in nuts, seeds, or dried fruit to add extra texture and nutritional value.
- Store the granola in an airtight container to keep it fresh and crunchy for longer.
Nutrition Facts
9 ServingsCalories 110kcal
Protein 4.44g
Carbohydrates 20g
Fiber 4.46g
Sugar 0.40g
Fat 3.89g
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