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!
Chocolate Almond Granola
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup whole almonds
- ¾ cup shredded sweetened coconut
- 1 ½ teaspoons ground cinnamon
- 1 ½ tablespoon unsweetened cocoa powder
- ¼ teaspoon kosher salt
- ¼ cup extra virgin olive oil
- ¼ cup light brown sugar
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 cup dried cherries
Instructions
- Place rack in center upper third of oven and preheat to 300 degrees F. Line a 9x13 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This is my favorite granola recipe and I have tried a lot of different granola! I subbed cacao nibs for the coconut. I make it twice a month.
Michelle — Just use a light extra virgin olive oil!
What is light and fruity extra virgin olive oil? I have extra virgin.. but never heard of “fruity”. Does extra virgin olive oil work?
Dominique — Hi there! In answer to your question, from Erin, the creator of the recipe: “I would be very hesitant to cut out the sugar and honey, at least completely. She could try reducing the amount by a few tablespoons, but it forms a part of the sticky liquid that binds the granola. Without it, I think she’d have toasted oat flakes, and it would be hard for the cocoa to stick too.” Hope that helps ya!
Thanks a lot for your reply! I’ll just reduce the amount then. 🙂
This looks amazing! Is there any way you could leave out the honey and sugar, maybe replace it with more olive oil? I’m trying to cut down on sugar. 🙂
Ana — Thanks so much for stopping by! The cherries get stirred into the granola once it is fully cooled — sorry that wasn’t clear before! All fixed now. 🙂 Hope you enjoy it!
Ah! one question! when do you add the cherries? do they go in after baking? thanks!! 🙂
Hi Erin! I’m pretty new to your site and this is the first recipe of yours that I am trying. In fact, I’m making it as we speak!! I’ve just mixed the wet with the dry and oh my goodness it’s so delicious already, I’ll be lucky if there’s any to actually put in the oven…! I didn’t have any almonds on hand so am using walnut and it’s good! also used extra virgin olive oil instead of light and it works! Also am substituting raisins for the cherries. It’s all about making recipes work for you I say. Oh and the coconut just goes so well in this – used unsweetened as its what i had. Thanks for linking up with girl versus dough – i’ll be checking out this website too!! Greetings from Madrid! Ana
This granola looks so wholesome and delicious, and I’m all for chocolate for breakfast!