Chocolate Macadamia Nut Granola

How’s everyone doing with springing forward this week?! I still feel like garbage with the time change but waking up to this Chocolate Macadamia Nut Granola definitely helps! This granola...

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About Recipe
Chocolate Macadamia Nut Granola

How’s everyone doing with springing forward this week?! I still feel like garbage with the time change but waking up to this Chocolate Macadamia Nut Granola definitely helps! This granola is rich and chocolatey thanks to plenty of Dutch cocoa, chocolate chips, and sea salt flakes. It even has a hint of coconut to pair up with the macadamia nuts’ tropical vibes thanks to the unrefined coconut oil that’s melted right into the wet ingredients. It’s perfect for enjoying with yogurt, pouring milk on top, adding as a crunchy topper to smoothies, or just eating it by the handful!

Ingredients :
  • 3 cups rolled oats, (285 grams)
  • 2/3 cup raw macadamia nuts, chopped, (92 grams)
  • 1/2 cup full size semi-sweet chocolate chips, (120 grams)
  • 1/3 cup Dutch process cocoa powder, (32 grams)
  • 1 tsp espresso powder
  • 1/3 cup maple syrup, (104 grams)
  • 1/4 cup unrefined coconut oil, melted, (56 grams)
  • 3 tbsp Barney Butter Smooth Almond Butter, melted, (48 grams)
  • 2 tbsp light brown sugar, (24 grams)
  • 1 tsp vanilla extract
  • 3/4 tsp flakey sea salt
Directions :

  1. Pre-heat oven to 300°F. Line a baking sheet with SILPAT, set aside.

  2. Add rolled oats and chopped macadamia nuts to a large bowl. Set aside.

  3. Whisk melted coconut oil, almond butter, maple syrup, brown sugar, vanilla extract, espresso powder, and cocoa powder until smooth. Pour over rolled oats and macadamia nuts, then mix until evenly coated.

  4. Spread granola mixture in an even layer on the SILPAT lined baking sheet. Bake for 20-25 minutes. The mixture should begin to have a matte appearance and the nuts will smell toasted.

  5. Remove the baking sheet from the oven and allow to cool for 2-3 minutes before sprinkling chocolate chips over the hot granola. Don't mix the granola! Once the chocolate looks melty and soft, add flakey salt.

  6. Let the granola cool until the chocolate chips have hardened again, about 2 hours, then break into chunks and store in an air tight container until ready to serve.

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