Homemade chocolate & nut granola

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I had friends over for brunch this morning and I cooked—among other dishes—homemade chocolate granola that everyone loved, especially when served with yogurt and fresh strawberries.

I would never have thought to add pieces of dark chocolate to granola, but I tried Fourmi Bionique’s “aphrodisiac” granola for the first time the other day and I absolutely loved it. (Unfortunately, I didn’t experience any side effects—if you know what I mean).

Here’s a nice picture of this morning’s table on my Instagram account, a different one, taken by Yanick, and one of Alex and me looking especially lovey-dovey (hey, a little love never hurt anyone!)

Enjoy tomorrow’s brunch! 🙂

Particularities

ServesYields about 6 cups
Prep time10 mins
Cook time30 min
Timeout-

FreezingNe se congèle pas.

Ingredients

For the first mix

3 cups quick rolled oats
3/4 cup unsweetened coconut, shredded
1/2 cup walnuts, roughly chopped
1 cup pecans, roughly chopped
1/2 cup cashews, roughly chopped
1/2 cup chia seeds
2 tablespoons brown sugar
Pinch of salt

For the second mix

1/2 teaspoon vanilla extract
3/4 cup canola oil

Replacement options

or other light-tasting oil
1/2 cup maple syrup

Replacement options

or honey
1/2 cup cocoa powder

Magic ingredient

1/2 cup dark chocolate, roughly chopped

Steps

Preheat the oven to 275°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine all the first mix ingredients, then set aside.
In another bowl, combine all the second mix ingredients and pour over the first mix ingredients. Stir well and pour onto the baking sheet.
Bake for 30 minutes, stirring often to help the granola cook evenly and keep from burning.
Remove from the oven and let cool completely before adding the « magic » ingredient (lol).