Is this breakfast? Or dessert? Or a salty sweet afternoon snack?
I’d argue all of the above.
This chocolate granola is sweet, but not too sweet to be eaten at sunrise with a dollop of vanilla yogurt and fresh fruit. It’s hearty, but decadent enough to sprinkle over vanilla ice cream. And it’s perfect by the handful when you just need a bit of a boost during the afternoon lull.
The recipe was inspired by a Trader Joe’s product, although I have to say my addition of chocolate chips was nothing short of brilliant: they’re added at the very end when the granola is just barely warm so they soften and stick into globs of granola gold (believe me, you’ll find yourself digging for the chocolate globs like they were marshmallows in Lucky Charms).
The cocoa powder brings a rich chocolate flavor to the granola without added heaviness, and like my go-to granola (a recipe you can find in our book, where we use it in our chewy granola cookies) it’s sweetened with nothing more than a little honey.
I also swapped out the vegetable oil here for coconut oil, which brings an added nuttiness, but not (for you coconut haters) a heavy coconut flavor. It’s the chocolate and almond that take center stage here, with the oats, honey, and coconut simply along for the ride.
Yield: about 4 cups
Total Time: 45 minutes
Adapted from our book, Breakfast for Dinner.