Granola is a staple in my kitchen, and I cycled through recipe after recipe, with many failures and simply mediocre recipes along the way. That is, until I found this gem of a recipe from David Lebovitz (who originally found it from self-proclaimed domestic goddess, Nigella Lawson). While I do really enjoy big chunks of granola from time to time, this recipe produces a lighter result, thanks first, to the crisp rice cereal, and second, to the slow, gentle baking.
This granola is full of flavor and texture thanks to the crunchy pecans, flaky coconut, chewy dates, and rich chocolate that melts with each bite. Of course, you can substitute your favorite dried fruits and nuts for the pecans and dates, but I must say that this is a winning combination.
Chocolate Chunk Maple Granola with Coconut and Dates
Inspired by this recipe from David Lebovitz.
Ingredients
•4 cups rolled oats*
•1 cup crisp rice cereal (not puffed rice)*
•1 cup chopped pecans
•1 cup sesame seeds
•1 cup large coconut flakes
•1/4 cup packed brown sugar
•1 teaspoon sea salt
•3/4 cup unsweetened applesauce (or other fruit puree)
•1/3 cup brown rice syrup
•1/4 cup maple syrup
•2 tablespoons coconut oil
•1 teaspoon maple extract (or vanilla extract)
•1 cup chopped dates
•1/2 cup dark chocolate chips*
Preheat oven to 300°F. Line two baking sheets (preferably jelly roll pans) with parchment.
1. In a large bowl, mix together the oats, crisp rice cereal, pecans, sesame seeds, coconut, brown sugar, and sea salt.
2. In a small saucepan, heat the applesauce, brown rice syrup, maple syrup, coconut oil, and maple extract until warm.
3. Pour the fruit mixture over the dry mixture and stir until thoroughly incorporated. Divide the mixture and spread evenly onto prepared baking sheets.
4. Bake the granola for approximately 45 minutes, stirring every ten minutes, until the granola is deeply golden.
5. Remove granola from the oven, stir in dates, and let cool completely. Once cool, stir in the chocolate chips. You can stir in half of the chocolate chips while the granola is still warm, if you prefer that they melt into the mixture.
The granola can be stored in an airtight container for up to a month.
*Notes: For a gluten free version, be sure your rolled oats, crisp rice cereal, and chocolate chips are gluten free.
What is your favorite granola recipe? Or, if you don’t have one, what would your perfect bowl include?
I haven’t been in the mood for granola in a long time, but your photos have definitely got me craving it again. Gorgeous! Of course, it helps that the recipe sounds so promising too.
This is definitely a winning granola combo! Chocolate, maple, sesame seeds…love it!
My favorite granola recipe is as follows: 3 cups large flake oats, 1/2 – 1 cup of almonds or other nuts, 1/4 cup ground flaxseed and 1/4 cup bran. Mix with 1/2 cup Maple syrup & 2 Tablespoons oil. Bake at 325 for 45 minutes, stirring every 15 minutes. Add all other ingredients such as, chia seed, hemp seed, chocolate chips, raisins, dates, cranberries etc., after baking. Very delicious recipe!