Sweet and Salty Chocolate Granola
Active Time: 15 minutes
Total Time: 45 minutes
Yield: 6 servings
boncook.com
Ingredients
- 3 and 3/4 cups (319g) old-fashioned whole rolled oats
- 1 cup (125g) cashews, coarsely chopped
- 1/8 teaspoon fine sea salt
- 2 large egg whites, at room temperature
- 1/4 cup (56g) extra-virgin olive oil (EVOO)
- 1/2 cup (120ml) pure maple syrup
- 1/2 cup (120g) mashed ripe banana (banana puree)
- 1 teaspoon pure vanilla extract
- Pinch lavender salt (or flaky sea salt + tiny pinch dried
- culinary lavender, crushed)
- 3/4–1 cup (130–170g) mini dark chocolate chips (added after)
Instructions
- Preheat oven to 325°F (163°C). Line a Large bonMAT on a Perforated Baking Sheet; set aside.
- In a large bowl, combine oats, cashews, and sea salt.
- In another bowl, whisk egg whites 1 minute until frothy. Whisk in EVOO, maple syrup, banana puree, vanilla, and lavender salt.
- Pour wet mixture over dry mix and toss to coat evenly.
- Spread on the bonMAT in an even layer; bake 35–40 minutes, stirring every 10–15 minutes, until lightly browned and crisp at the edges.
- Cool completely on the sheet. Once cool, stir in mini dark chocolate chips (they’ll melt if the granola is warm).
- Store airtight at room temperature up to 3 weeks, or freeze up to 3 months.
bonTIPS:
- For bigger clusters, gently press granola flat halfway through baking and skip stirring during the last 10 minutes.
