chocolate almond olive oil granola
I’m taking some time off the next few weeks to spend with my family and our new baby girl. In the meantime, I’ve asked a few of my amazingly talented blogger friends to fill in with guest posts. You probably need no introduction to Erin of The Law Student’s Wife, as her delicious, creative recipes are eye-catching, attention-grabbing and drool-all-over-your-computer worthy. But in case you do, this chocolate almond olive oil granola of hers is a prime example of the serious yums she creates in her kitchen — and because of that, I am so honored to have her sharing this recipe on my blog today. Hugs, Erin!
Why hello there Girl Versus Dough readers!
My name is Erin Clarke, and I blog over at The Law Student’s Wife, where I cook up lightened up comfort foods, easy and seasonal weeknight recipes, stealthy-healthy baked treats, and a few of my Grammy’s good-for-your-soul sweets. I’m so excited to be guest posting for Steph today while she enjoys some extra cuddle time with baby Avery.
A few things I believe in: homemade birthday cards; cinnamon rolls; margaritas; and the power of grilled cheese. Like our girl Steph — the brilliant baker behind such glorious creations as Nutella Babka and Nutella Glazed Banana Bread — I’m also ardently devoted to the concept of “chocolate for breakfast,” and today’s Chocolate Almond Olive Oil Granola is one tasty way to begin your morning.
Friends, Chocolate Almond Olive Oil Granola is prime breakfast, grazing, and snitching material. Make a batch and hide it from yourself, or better yet—make a batch and hide it from everyone else. The cocoa powder gives it a rich chocolate taste that’s satisfying without being too sweet to enjoy for breakfast with yogurt. Tart dried cherries pair marvelously with the cocoa, roasted almonds add crunch and toastiness, and a pinch of cinnamon provides warmth and all-around irresistibility. For a final bit of flair, I threw in a handful of shredded coconut, which took the Chocolate Almond Olive Oil Granola from “this is seriously yummy” to “CAN’T STOP, WON’T STOP, SEND HELP…but wait until I’m done eating the granola.” You have been warned.
To keep the granola relatively healthy, I made it with fruity, heart-healthy olive oil. If you have never tried using olive oil to make granola, you are in for a treat. It creates a light, crispy texture that I love and gives me that “ahh so good for you” feeling with every bite.
Chocolate Almond Olive Oil Granola: because life is too short to save the chocolate for dessert. I hope you enjoy this wholesome way to add a little extra chocolate to your day. Congrats again Steph, and thanks for letting me guest post for you!
- 3 cups old fashioned rolled oats
- 1 cup raw whole almonds
- 3/4 cup shredded sweetened coconut
- 1 and 1/2 teaspoons ground cinnamon
- 1 tablespoon plus 1 and 1/2 teaspoons unsweetened cocoa powder
- 1/4 teaspoon kosher salt
- 1/4 cup light and fruity extra virgin olive oil
- 1/4 cup light brown sugar
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 cup dried cherries
- Place rack in center upper third of oven and preheat to 300 degrees F. Line a 9×13 inch rimmed baking sheet with parchment paper.
- In a large bowl, stir together the oats, almonds, coconut, cinnamon, cocoa powder, and salt. Set aside.
- In a medium saucepan, combine the olive oil, light brown sugar, and honey. Stir over medium heat, until sugar dissolves and the mixture begins to bubble. Remove from heat and stir in vanilla.
- Pour the warm olive oil mixture over the oat mixture. With a wooden spoon, gently scoop and fold, coating the oats and nuts, until fairly evenly moistened. Spoon the mixture onto the prepared backing sheet, press down gently with the back of a wooden spoon, then place in oven.
- Bake for 30 minutes, removing from oven and stirring once every 10 minutes. When finished baking, granola will be slightly toasted around the edges and smell amazing.
- Remove from the oven and let cool completely. Stir in dried cherries. Store in an airtight container at room temperature for up to 2 weeks or in the refrigerator for 1 month.