Chocolate almond granola

This chocolatey breakfast granola is so good you could snack on it from dawn until dusk.

Credit: Mary Makes It Easy

• makes

  4

• prep

  25 minutes

• cook

  50 minutes

• difficulty

  Easy

Ingredients

• 8 (125 g) pitted dates
• ½ cup (125 ml) boiling water
• ⅓ cup (90 g) almond butter
• 1½-3 tbsp (30-60 ml) maple syrup
• 1½ tbsp (30 ml) canola oil or melted coconut oil
• 1 tsp vanilla extract
• ¼ cup (25 g) cocoa powder
• ½ tsp kosher salt
• 3 cups (345 g) rolled oats
• ¾ cup (100 g) slivered almonds

Cooling time: about 15 minutes.

Instructions

1. Roughly chop the dates and add into a blender along with the boiling water. Cover and set aside to soak for 20 minutes.
2. Preheat your oven to 150°C (300°F) and lightly grease a large rimmed baking sheet with cooking spray
3. Add the almond butter, maple syrup to taste, oil, vanilla, cocoa powder and salt to the blender and blitz until smooth (a few bits of dates is totally fine).
4. Stir the oats and almonds together in a large bowl and pour over the cocoa mixture. Mix very well until evenly combined then transfer to the prepared baking sheet. Spread the mixture into an even layer and bake for 50 minutes to 1 hour or until crisp and crumbly, stirring about halfway through.
5. Cool the granola to room temperature then break any large chunks up and transfer to a resealable container and store at room temperature for up to 1 month. Serve with milk, on yogurt or enjoy out of hand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.