Chocolate Oat Granola Recipes

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with a piece of parchment paper and set aside.
• In a large bowl, mix together the oats, oil, syrup and salt. Toss well to coat evenly. Spread the mixture on the prepared baking sheet and bake for 30 minutes, stirring halfway through. Remove the baking sheet and stir in the almonds and walnuts. Bake, stirring halfway through to brown evenly, an additional 25 to 30 minutes. Let cool completely, then stir in the chocolate chunks.
• The granola will keep in an airtight container for up to 2 weeks.

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Combine brown sugar, maple syrup, vegetable oil, vanilla extract, salt, cayenne pepper, and cocoa powder in a bowl. Whisk thoroughly. Add oats and almonds. Toss and smear the mixture together using a spatula until well coated. Spread mixture evenly over a silicone-lined baking sheet.
• Bake in the preheated oven for 30 minutes. Toss granola with a fork, breaking up any clumps to get a finer texture. Continue baking until desired texture is reached, 30 to 60 minutes more. Sprinkle some granola onto a plate; if it clinks, it is ready. Turn off the oven and leave granola inside the oven to dry and cool to room temperature.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat™) or parchment paper.
• Combine flour, salt, baking powder, and baking soda in a bowl and whisk for 30 seconds until dry ingredients are well combined.
• Combine butter, light brown sugar, and granulated sugar in a second bowl. Cream with an electric beater until mixture is light and fluffy. Add egg and mix on high speed until well combined. Add vanilla extract and cinnamon and beat in.
• Fold in dry ingredients with a spatula just until flour disappears. Fold in granola and oats until well combined.
• Scoop out tablespoonfuls of dough onto the prepared baking sheet, leaving ample space between the dough balls as they will spread out, about 8 per baking sheet.

Steps:

• Preheat oven to 250°. In a Dutch oven, heat oil and honey over low heat until blended, stirring occasionally. Remove from heat; stir in cocoa and vanilla. Stir in oats, walnuts and Rice Krispies until coated., Spread evenly into a parchment-lined 15x10x1-in. baking pan. Bake 1 hour or until crisp, stirring every 20 minutes. Transfer to a large bowl. Immediately add chocolate chips and cranberries; stir until chocolate is completely melted., Return to baking pan, spreading evenly. Refrigerate until set. Break into pieces. Store in airtight containers.

Steps:

• 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.
• Spread the mixture out on a parchment-lined sheet pan. Bake, without stirring, until fragrant and dry to the touch, 35 to 40 minutes.
• 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.