This granola is crunchy, sweet, flavorful, and full of little chocolate clusters. Yes–as the chocolate chips melt, they clump together and form happy, cocoa clusters. You. Are. Welcome.
What you’ll need:
- 2 cups old-fashioned oats
- 1/2 cup raw slivered almonds
- 1/4 cup sunflower seeds
- 3 tablespoons maple syrup
- 3 tbsp melted coconut oil
- 1/4 tsp almond extract
- pinch of salt
- 1/2 cup wild dried blueberries, (I chopped mine in half)
- 1/4 cup semi-sweet chocolate chips
How to make it:
- Preheat the oven to 300 degrees F.
- Toss all ingredients except blueberries and chocolate chips together in a mixing bowl. You can use a spatula but sometimes using your hands is more effective. Make sure the coconut oil is evenly distributed and there are no chunks left (using your hands will help melt it).
- Spread in a thin layer on a baking sheet and bake for 10 minutes, stir in blueberries, and bake for another 10-15 minutes, until lightly toasted.
- Remove from oven and sprinkle in the chocolate chips. The residual heat will melt the chocolate slightly but they’ll still retain some of their shape.
- Once cooled completely, stir again before serving or storing. The original poster recommends storing this in an airtight container for up to two weeks.
Since my boyfriend is obsessed with granola, he’s my official taste-tester for these recipes. The problem is that he is also a picky eater. No cashews. No pecans. And absolutely NO coconut.
I like the challenge, though; it forces me to be creative! This is the first time I’ve used chocolate in granola. I know it’s not a groundbreaking discovery (many have done it before me), but it’s new for me. I thought maybe it would make it more fun for him since I also included dried blueberries, and I honestly had no idea how he would react to that. I think dried fruit scares him.
For the record, he loved it. 🙂
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