Salted Brownie Granola

By Ashley | Breakfast

May 02

Horacio NEVER cooks or bakes with me! That is – until he heard me say I needed to make a batch of granola because we were down to less than a bag (oh, the panic!) He agreed to help me make a batch under one condition: CHOCOLATE.

I never had the expectation to make it taste like a brownie but after a generous (read: heaping) scoop of Dutch cocoa and cacao and a couple ounces of melted chocolate stirred in, basic granola received quite the makeover 😉 The combo of nut butter and maple syrup definitely contribute to the dessert-like (yet nutritious) flavor and texture and are the perfect base for the saucy element to enrobe all those delish grains, nuts and seeds.  Using a few tablespoons of oat flour is ideal for granola that stays chunky rather than crumbling into little sad oat crumbs.


So before you stock up on the bagged store-bought variety, give this recipe a go! although, I must warn – your hands and counter-top will be messily covered in chocolate 😉 Not the worst problem to have though – especially when you notice the heavenly scent of “brownies” waft through your house and find yourself snacking on warm chocolate-covered bliss!

This homemade breakfast staple *MAY* just become your favorite morning topping or perhaps even your nightly dessert when those brownie cravings strike! Enjoy =)

❤️🍫Salted Brownie Granola 🍫❤️

Ingredients:

1 1/2 c rolled oats

1/2 c sprouted buckwheat (like Lil Bucks

1/2 c mixed chopped nuts

1/4 c pepitas

1 tsp ground cinnamon

3 tbsp oat flour 

2 tbsp ground flax mixed with 5 tbsp water 

2 oz extra dark chocolate (80-90% cocoa) I like Divine brand

3 heaping tbsp Dutch-process cocoa

1/2 c nut butter

1/4-1/2 c pure maple syrup (depending on sweetness you prefer)

1 tsp vanilla extract

1/2 tsp fine Himalayan sea salt

Optional: flaky sea salt, cacao nibs or chocolate chips

Method:

Mix the dry ingredients (first 6) in a large bowl.

Chop the chocolate and gently melt it on the stovetop. 

Add the flax mixture, melted chocolate, cocoa, nut butter, maple syrup, vanilla, and salt to a separate bowl. Use a hand mixer (or whisk if your nut butter is drippy enough) to blend the wet ingredients until a smooth glossy mixture forms.

Pour the wet mixture into the oat mixture and stir VERY WELL until evenly coated. 

Stir in optional chocolate chips/cacao nibs and flaky sea salt

Line a sheet pan or cookie tray with parchment paper and spread the granola mixture onto the parchment about 1/4 inch thick.

Bake at 275 degrees for 10 minutes. Break into pieces and transfer any crispy piece to a container, and flip the remaining granola.

Continue to bake for 10-12 minutes until granola is slightly crisp. 

It will crisp up more as it cools! DO NOT over bake. It’s difficult to tell if it’s burning since it’s chocolate so if your oven runs hot start at 225 or 250 and reduce temperature halfway through if needed.

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