Olive Oil Sea Salt And Lil Bits Of Chocolate Granola Recipes

OLIVE OIL, SEA SALT AND LIL' BITS OF CHOCOLATE GRANOLA

Steps:

• Preheat the oven to 300 degrees F. In a large bowl, stir together the oats, millet, pecans, cocoa powder and sesame seeds. In a small pot, combine the maple syrup, oil, sugar and sea salt and cook over low heat until the sugar dissolves. Pour the syrup mixture into the large bowl with the oat mixture and stir to combine. Spread the mixture out on a parchment-lined baking sheet.
• Bake, stirring occasionally, until golden and crisp, 35 to 40 minutes. Let the granola cool slightly, stirring and spreading it out on the baking sheet with a spatula to speed the cooling time and to allow the granola to form clumps. Sprinkle over the chocolate and chia seeds and stir (or scooch around on the baking sheet) to let the chocolate melt a little and the granola to continue forming some small clumps. Cool completely, until the chocolate is set and the granola is crunchy and at room temperature, about 30 minutes. Store in an air-tight container (such as a glass jar with tight-fitting lid) at room temperature up to 2 weeks or freeze up to 5 weeks.
• Combine the berries, maple syrup and ginger in a small pot over medium-high heat. Stir occasionally until the berries soften and weep, releasing their juices (if they are very dry, you may need to add a teaspoon of water). Cook until the berries are just soft and juicy, but not too runny, 15 to 20 minutes, depending on your desired thickness. Remove the ginger and discard. Serve with yogurt and granola, or over warm porridge. Store any leftovers in a clean jar with a lid in the refrigerator up to 1 week. Makes 1 cup.

GRANOLA WITH DARK CHOCOLATE, OLIVE-OIL, AND MAPLE

Steps:

• Preheat oven to 300 degrees. In a large heatproof bowl, stir together oats, pecans, cashews, coconut, and pepitas. In a small saucepan over medium heat, stir together maple syrup, oil, brown sugar, and salt until sugar dissolves and mixture begins to simmer. Pour over oatmixture; mix until evenly coated. Spread onto a parchment-lined rimmed baking sheet.
• Bake, stirring every 15 minutes, until granola is golden and crisp, about 45 minutes. Let coolcompletely. Stir in cherries and chocolate. Granola can be stored in an airtight container at roomtemperature up to 2 weeks.

OLIVE OIL GRANOLA BARS

Steps:

• Preheat the oven to 350 degrees F. Line an 8-by-8-inch baking dish with parchment paper, then lightly grease the paper with nonstick cooking spray. In a food processor, blend 1/3 cup of the oats until finely ground.
• In a large mixing bowl, stir together the ground oats, remaining 1 2/3 cups oats, brown sugar, dried cherries, almonds, pumpkin seeds, sunflower seeds, cinnamon and salt. In a small bowl, whisk together the peanut butter, olive oil and maple syrup. Add the wet mixture to the dry mixture and stir until thoroughly combined.
• Spread the mixture evenly in the prepared pan. Bake for about 30 minutes, or until the top starts to brown and the edges are golden. Let cool in pan completely, then remove and cut into 12 bars. Bars can stay in an airtight container for up to a week.

CHEF JOHN'S CHOCOLATE GRANOLA

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Combine brown sugar, maple syrup, vegetable oil, vanilla extract, salt, cayenne pepper, and cocoa powder in a bowl. Whisk thoroughly. Add oats and almonds. Toss and smear the mixture together using a spatula until well coated. Spread mixture evenly over a silicone-lined baking sheet.
• Bake in the preheated oven for 30 minutes. Toss granola with a fork, breaking up any clumps to get a finer texture. Continue baking until desired texture is reached, 30 to 60 minutes more. Sprinkle some granola onto a plate; if it clinks, it is ready. Turn off the oven and leave granola inside the oven to dry and cool to room temperature.