Disclosure: I was asked to participate in the #CrunchOn campaign as a member of the Healthy Aperture Blogger Network. I was compensated for my time and also received free samples for recipe testing from California Almonds.
Homemade granola is a weekly fixture around here, ever since my husband discovered he much preferred a bowl of it to any boxed cereal I brought home. Though I’m not a huge breakfast eater (read my confession here), I most certainly AM a world-class snacker. So his morning granola is my afternoon pick-me-up.
When he raved about the chocolate granola he had on a trip, I happily accepted the challenge.
Granola made with oats and nuts makes a perfect snack because it’s loaded with feel-full fiber and protein. This version has just the right amount of sweetness to satisfy, with a deep chocolate flavor thanks to cocoa powder and mini chips that are baked in (but if it’s not sweet enough for your tastes, add another tablespoon or two of maple syrup or brown sugar).
A granola that’s just right for snacking has to bake up in big clusters–not small, messy crumbles. Tossing the granola with two egg whites before baking produced the biggest clusters. (Have angst over wasting those perfectly good yolks? Here are 10 ways to use them.)
Double Chocolate Almond Granola
- 3 cups old-fashioned rolled oats
- 1 cup sliced almonds
- 1/2 cup unsweetened shredded coconut
- 1/4 cup sunflower seeds
- 1/4 cup ground flaxseed meal
- 1/4 cup mini semi-sweet chocolate chips
- 4 tablespoons butter 1/2 stick
- 1/4 cup unsweetened cocoa powder
- 1/4 cup pure maple syrup
- 1/4 cup packed brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
- 1 pinch salt
- 2 egg whites
Preheat oven to 250 degrees.
Line a baking sheet with parchment paper.
Mix oats, almonds, coconut, sunflower seeds, flaxseed meal, and chocolate chips in a large bowl.
In a saucepan, melt butter over low heat. Add cocoa, maple syrup, brown sugar, extracts, and salt. Stir until well blended.
Pour chocolate over oat mixture and stir well. It may seem too dry at first, but continue to stir until the mixture is completely coated.
Whisk egg whites (I use the saucepan to get all the remaining chocolate goodness!) and pour over oat mixture. Stir until completely coated and blended.
Spread granola onto parchment-lined baking sheet and bake for 45 minutes.
Remove granola and allow it to sit until cool, then break into pieces and store in airtight container.
If you don’t have sliced almonds, chop whole almonds in a food processor or by hand. We usually have almonds in some form in our house, whether whole, slivered, or almond milk. I’m a fan of all nuts because they’re satisfying and loaded with good nutrition. Almonds happen to be the tree nut highest in protein, fiber, calcium, vitamin E, riboflavin, and niacin. Check out other recipes on this blog featuring almonds: