Name: Chocolate Granola
Total time: 2 h
Ingredients: ½ cup vegetable oil; ⅓ cup maple syrup; ⅓ cup (1 ounces/28 grams) unsweetened cocoa powder; ⅓ cup packed (2⅓ ounces/66 grams) light brown sugar; 4 teaspoons vanilla extract; ½ teaspoon table salt; 5 cups (15 ounces/425 grams) old-fashioned rolled oats; 2 cups (8 ounces/227 grams) walnuts , chopped; 6 ounces (170 grams) bittersweet or semisweet chocolate , chopped

Why This Recipe Works

We knew simply stirring in chocolate to regular granola wouldn't do for this recipe: We whisked ⅓ cup of cocoa powder into the wet ingredients (maple syrup, brown sugar, vanilla, salt, and vegetable oil) that coat and clump the clusters before tossing in oats and walnuts. This ensured that every piece of granola had chocolate flavor. For satisfying clusters rather than the dusty bits you find in store-bought versions, we firmly packed the mixture into a rimmed baking sheet before baking. Since the granola was dark from the cocoa powder, we relied on other cues to tell when it was properly baked: It smelled fragrant and felt firm. Once it was baked, we had a granola “bark” that we could break into crunchy clumps of any size. We tossed in a liberal amount of chopped chocolate at this point so it would stay intact rather than melt during baking.

Before You Begin

Do not use quick oats. Chop the nuts and chocolate by hand for even texture.

Instructions

Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper and spray with vegetable oil spray.

Whisk oil, maple syrup, cocoa, sugar, vanilla, and salt together in large bowl. Fold in oats and walnuts until thoroughly combined.

Transfer oat mixture to prepared sheet and spread across entire surface of sheet in even layer. Using stiff metal spatula, press down firmly on oat mixture until very compact. Bake until fragrant and granola gives little resistance when pressed, 35 to 40 minutes, rotating sheet halfway through baking.

Transfer sheet to wire rack and let granola cool completely, about 1 hour. Break cooled granola into pieces of desired size and transfer to large bowl. Add chocolate and gently toss to combine. Serve. (Granola can be stored in airtight container at room temperature for up to 2 weeks.)