Chocolate Walnut Granola
Inspired by techniques from America's Test Kitchen.
A dark chocolate granola with walnuts and chunks of melted chocolate stirred through after baking, creating rich pockets of flavour throughout.
Always check the labels of the products you use.
Method
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Equipment
- large rimmed baking tray (about 33 x 46 cm)
- baking paper
- large bowl
- whisk
- rubber spatula
- wire rack
- airtight container
- stiff metal spatula
- chopping board
- serrated knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 306 kcal |
| Protein | 5.7 g |
| Carbohydrate | 32.3 g |
| of which sugars | 13 g |
| of which free sugars | 12.4 g |
| Fat | 18.9 g |
| of which saturates | 3.3 g |
| Fibre | 4.4 g |
| Salt | 0.17 g |
Protein per 100 kcal
1.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 18 servings
Syrup
- 120 ml vegetable oil
- 80 ml maple syrup
- 28 g unsweetened cocoa powder
- 66 g light brown sugar
- 4 tsp vanilla
- 3 g fine sea salt or table salt about ½ tsp
Granola
- 425 g rolled oats (not instant)
- 225 g walnuts, chopped
Stir in after baking
- 170 g dark or semi-sweet chocolate, chopped
- 1
Heat. Preheat the oven to 165 °C (145 °C fan) with the shelf in the upper-middle, then line a large rimmed baking tray with baking paper.
- 2
Whisk. In a large bowl, whisk together 120 ml vegetable oil, 80 ml maple syrup, 28 g unsweetened cocoa powder, 66 g light brown sugar, 4 tsp vanilla and ½ tsp fine salt.
- 3
Fold. Fold 425 g rolled oats and 225 g walnuts chopped through the chocolate mixture until every grain is well coated.
- 4
Shape. Tip onto the lined tray, spread into a thin layer and push down very firmly with a stiff metal spatula to form a solid, even sheet.
- 5
Bake. Place in the oven for 40-45 min, rotating the tray at the midpoint, until the mixture feels dry and smells richly fragrant (the dark colour means you should judge by smell and touch, not appearance).
- 6
Cool. Let cool on a wire rack for 1 h, then break into pieces of any size.
- 7
Finish. Stir through 170 g dark or semi-sweet chocolate roughly chopped only once the granola is completely cold (this prevents it from melting in).
- 8
Store. Keep in an airtight container.
Storage
Store in an airtight container for up to 2 weeks. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
