After messing with this recipe for several years, I realized I had tweaked it without updating the blog. This is still my favorite granola. So decadent!
If you need to substitute for the almond butter I can only tell you that the chocolate balance and liquids are off if you just use natural peanut butter instead. I would suggest you check out this link for Chocolate-Peanut Butter Granola.
Dark Chocolate Maple-Almond Granola
- 8 c. organic rolled oats
- 3/4 c. organic almond butter
- 1/2-3/4 c. maple syrup
- 1/4 c. water
- 2-3 T. melted organic virgin coconut oil
- 3/4 tsp sea salt or Himalayan pink salt (more if almond butter is unsalted 1 tsp+)
- 1 tsp stevia extract powder (with no other additives) – more if you want super sweet granola
- 1 1/2 tsp vanilla extract
- 1/2 c. organic, unsweetened cocoa powder (the better the brand, the tastier the end product) – sift this if it is clumped in any way.
Preheat oven to 325 degrees. Cover a large 17” cookie sheet with unbleached parchment paper. (If you don’t have one this large, maybe spread it between 2 smaller ones and bake it for less time – 10 minutes each round in the oven – and see how that works. I used an enormous pan one time, which spread the mix thin, and baked it for the two 15-minute rounds and it burned the edge pieces despite stirring, so it definitely needed less time when spread thin.)
Place the oats in a large mixing bowl. In a small mixing bowl, whisk the almond butter, maple syrup, water, coconut oil, salt, stevia, and vanilla. Stir the cocoa into the almond butter mixture and whisk. (OR you can mix the almond butter mixture into the oats thoroughly and then toss in the cocoa powder and mix like crazy.) With a wooden spoon or silicone spatula, fold the chocolate mixture into the oats, making sure they are thoroughly mixed.
Spread the oat mixture evenly on the cookie sheet, making sure to not leave the ends thinner than the middle, or they will burn.
Bake for 15 minutes. Remove from oven and stir the granola (I use a metal spatula/pancake turner, flipping it over so that what was against the bottom of the pan isn’t anymore.) Evenly distribute on the pan again, and bake for another 15 minutes.
At this point, if you prefer chewy granola, place the pan on a cooling rack to completely come to room temperature. If you prefer crispier granola, turn the oven off, stir the granola one last time, and return the pan to the oven for 10-15 minutes. (You can test the texture of the granola after the second 15-minute bake by taking a piece and setting it on the counter while you are stirring the rest of it. Taste it and see if you like the texture.)
After completely cooled, place in a glass jar, crock, or other non-plastic container with an air-tight lid to keep moisture out. This will make more than half a gallon.