Clear-Out-the-Cupboards Chocolaty Granola
Servings: 6 cups
Ingredients
- 3 ¼ cups old-fashioned oats, divided
- ⅓ cup cocoa powder
- ½ cup unsweetened shredded coconut
- 1 cup chopped raw nuts: walnuts, pecans, almonds
- 1 cup raw seeds: sunflower, pumpkin, sesame, chia, flax
- ½ cup leftover pulp from homemade milk: coconut, seed or nut pulp, okara (soybean pulp) optional
- 1 ¼ teaspoon sea salt
- 2 tablespoons nut butter or seed butter
- ¼ cup olive oil, avocado oil or melted coconut oil
- ½ cup maple syrup
- 1 cup loosely packed dried fruit: raisins, cranberries, chopped dates, chopped cherries optional
Instructions
- Lightly grease a baking sheet.
- Grind up ¾ cup of the oats in a blender* (see Note). In a large bowl, combine the ground oats with the remaining 2 ½ cups of oats, cocoa powder, coconut, nuts, seeds, leftover pulp if using and sea salt.
- In a small bowl, combine the nut butter, oil and maple syrup. Add the wet ingredients to the dry ingredients and stir until the dry ingredients are evenly coated.
- Using a fork, spread the granola in an even layer across a cookie sheet. Bake at 300℉ for 35 to 40 minutes until dry. If you prefer big clusters, do not stir during baking. If you prefer smaller clumps of granola, stir every 15 minutes during baking.
- Remove from the oven and allow the granola to cool on the pan. Remove from the pan and store in jars, adding dried fruit, if using, as you fill the containers.
Notes
- Ground up oats help make larger clusters. Skip this step if size doesn't matter.