Wednesday, September 18, 2013

Chocolate Granola

Quite some time ago, Kashi discontinued my most favoritest granola ever.  Apparently it didn't have enough fans, which makes me question the entire populace as a whole. How can chocolate granola not be popular? It is chocolate! Well, maybe it was the little flakes of dried coconut that had a particular propensity to stab me in the gums, but regardless I was pretty sad.

Fortunately, this was about the same time that the dark chocolate and oats bars by Nature Valley started appearing in stores. And for a long time, smashing them up to bits inside of the packaging was sufficient. Late last year though, I started to yearn for real chocolate granola again. I suppose got tired of delicately opening the smashed up package of oat bars and their disturbing inability to absorb any of my yogurt.

So, I set out to engineer myself a perfect blend of my two favorite chocolate-oat mixtures. My recipe went through many iterations and several phases where it was terrible. But finally! Finally I have perfected it and am ready to share it. Please note that I am providing this recipe with traditional cup and teaspoon measurements in addition to the gram measurements. I bake using weight as it's more accurate so the gram measurements are my preferred methodology.

Chocolate Granola (PDF)
Recipe by Sarah Pickett

2 cups (160g) rolled oats
1 cup (16g) brown rice puffs
1/3 cup (34g) oat flour
½ teaspoon (2g) salt
½ teaspoon (2g) baking soda
1/3 cup (60g) mini chocolate chips
¼ cup (56g) vegetable oil
3 tablespoons (63g) blackstrap molasses
3 tablespoons (63g) honey
1/3 cup (38g) packed brown sugar

  1. Preheat your oven to 350°F.
  2. Once the oven is up to temperature, spread the oats in a rimmed baking sheet and toast for minutes, or just until fragrant (slightly nutty).
  3. While the oats are toasting, combine the first 6 ingredients making sure that the chocolate chips are on top.
  4. Pour the freshly toasted oats on top of the chocolate chips and let the mixture set for 2-3 minutes to allow the chocolate melt.
  5. Add the remaining ingredients and stir with a wooden spoon until thoroughly combined.
    Pour the mixture directly into a rimmed non-stick pan or a pan covered with parchment paper and squish the mixture evenly into the pan.
  6. Place the mixture into the oven for 10 minutes.
    • For chewy granola: Cook 2 minutes longer and then cool completely.
    • For crunchy granola: After ten minutes, stir the mixture around with a spatula and cook for 5 more minutes. Stir the mixture again and cook for 2 minutes more. Allow to cool on a rack.