This bittersweet dark chocolate granola makes for a decadent breakfast, especially when paired with homemade yogurt. Maple syrup gives the granola a subtle sweetness, while cocoa butter and cacao give it a rich chocolatey flavor balanced by the warmth of cinnamon and cloves.
Makes about 8 servings
- 1 1/2 cups sprouted rolled oats
- 1 cup sliced almonds
- 1/2 cup cacao nibs
- 1/2 cup Grade A dark maple syrup
- 1/4 cup cocoa butter, or coconut oil
- 1/2 teaspoon fine salt
- 1/4 cup cocoa powder
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 1/2 teaspoons chocolate extract, optional
Heat oven to 250 degrees F.
In a large mixing bowl, stir the oats, almonds, and cacao nibs together.
Warm the maple syrup and the cocoa butter in a small saucepan set over medium heat. When the cocoa butter melts, whisk in the salt, cocoa powder, cinnamon, and cloves until well combined. Turn off the heat and stir in the chocolate extract.
Pour the cocoa butter mixture over the oats, almonds, and cacao nibs, stirring until well coated. Transfer the granola mix onto a baking sheet, and then bake for 40 minutes, stirring once or twice to promote even cooking.
Remove from the oven and allow to cool completely. Store in an airtight container at room temperature for up to a month.
