Equipment
Ingredients
Dry Mix
- 300 g old-fashioned rolled oats, raw
- 120 g raw pecans, roughly chopped
- 40 g pumpkin seeds, raw
- 30 g unsweetened cocoa powder
- 4 g sea salt
Wet Binder
- 160 ml maple syrup, room temperature
- 80 ml coconut oil, melted
- 5 ml vanilla extract
Add-ins
- 100 g dark chocolate (70%), chopped into chunks
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 251 kcal
- Protein
- 5 g
- Carbohydrates
- 25 g
- Fat
- 16 g
- Fiber
- 4 g
- Sugar
- 9 g
- Sodium
- 100 mg
- Saturated Fat
- 7 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 0 mg
- Potassium
- 217 mg
- Calcium
- 30 mg
- Iron
- 2.0 mg
- Magnesium
- 80 mg
- Phosphorus
- 180 mg
- Zinc
- 1.7 mg
- Vitamin A
- 0 mcg
- Vitamin C
- 0 mg
- Vitamin E
- 0.1 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.20 mg
- Riboflavin
- 0.04 mg
- Niacin
- 0.4 mg
- Folate
- 13 mcg
- Water
- 2 g
- Alcohol
- 0 g
- Caffeine
- 10 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 150°C/300°F. Line a large rimmed baking sheet with parchment paper.
In a large bowl, combine oats, chopped pecans, pumpkin seeds, cocoa powder, and sea salt. Stir until the cocoa powder evenly coats the dry ingredients.
In a smaller bowl or jug, whisk together the maple syrup, melted coconut oil, and vanilla extract until emulsified.
Pour the wet mixture over the dry ingredients. Mix thoroughly with a spatula for 1-2 minutes until every oat flake is dark and glossy.
Transfer the mixture to the prepared baking sheet. Spread it out, then use the back of the spatula to firmly press and compact the mixture into a single, even layer. This compression is critical for cluster formation.
Bake for 40-45 minutes. Do not stir. The granola is done when it smells nutty and feels dry to the touch, though it will still be soft until cooled.
Remove from the oven and let cool completely on the pan without touching it, about 1 hour. It will crisp up significantly as it cools.
Once fully cooled and hardened, break the sheet into large chunks. scatter the chopped dark chocolate over the clusters and toss gently to combine.
Chef's Notes
- The secret to giant clusters is 'compression and patience'. Press the raw mixture down firmly, and absolutely do not touch it until it is 100% cool.
- Use a high-quality chocolate bar for the chunks rather than chocolate chips. Chips contain stabilizers that give them a waxy texture, while bar chocolate melts pleasantly on the tongue.
- If you prefer the chocolate slightly melted onto the clusters, sprinkle the chocolate chunks over the granola 5 minutes after taking it out of the oven, while it is still warm but not piping hot.
- Salt is essential here to bridge the gap between the earthy oats and the bittersweet cocoa; do not skip it.
Storage
Freezer: 3 months — Store in an airtight bag; eat straight from freezer for extra crunch.
Troubleshooting
Granola is loose and powdery (no clusters)
Cause: The mixture was stirred during baking or not packed down firmly enough before baking.
Fix: Enjoy as a loose muesli-style topping for yogurt.
Prevention: Press the mixture firmly into the pan before baking and let it cool completely undisturbed.
Granola tastes burnt or bitter
Cause: Oven temperature was too high or cocoa powder scorched.
Fix: Cannot be fixed.
Prevention: Stick to 150°C/300°F and monitor closely near the end.
Cultural Context
Granola originated in the United States in the late 19th century as a health food called 'Granula', invented by Dr. James Caleb Jackson. While originally a dry, bland whole grain product, the 1960s counterculture movement revitalized it with sweeteners and fats, transforming it into the indulgent, cluster-filled snack we recognize today.
