Photo Credit: Elizabeth Newman
Every so often, I develop a recipe that my team just goes crazy for – and I can tell you, everyone on set was sneaking handfuls of this addicting granola. Olive oil adds such a great and interesting flavor to the otherwise sweet granola, and while it all roasts in the oven, it develops a really amazing flavor with the maple syrup. Adding enough salt is the key here, too – it makes this seriously addicting and delicious!
Make sure you let the granola cool off completely before folding in chocolate chips – if you’re impatient, like I can sometimes be, you can stick it in the fridge or freezer for a few minutes to ensure it’s completely cooled down. If you don’t let it cool, you’ll get melty chocolate all over the granola… which isn’t necessarily bad by any means, but it would be a little messy!
Sweet and Salty Chocolate Granola
- 5 cups rolled oats
- 1 cup pure maple syrup
- 1 cup olive oil
- 1 teaspoon kosher salt
- 1 cup raw walnut halves
- 1 cup raw almonds
- 1 cup bittersweet chocolate chunks such as Scharffenberger 70%
- This recipe originated on an episode of Giada Entertains. Episode: Chocolate for Breakfast.
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with a piece of parchment paper and set aside.
- In a large bowl, mix together the oats, syrup, olive oil and salt. Toss well to coat evenly. Spread the mixture on the prepared baking sheet and bake for 30 minutes. Stirring half way through. Remove the tray from the oven and stir in the walnuts and almonds. Bake for an additional 25 to 30 minutes, once again stirring halfway through to brown evenly. Cool completely on the tray.
- Stir in the chocolate chunks when completely cool.
- Store in an airtight container for up to 2 weeks.