I think someone said once that chocolate is a perfectly acceptable breakfast food. Or, I’m making it up now. Either way, it’s true, and this granola recipe is evidence – alongside the pain au chocolat at Tartine.
I’ve been making this recipe for a few years after finding it on my favorite food blog Orangette. One year, Jason and I were scheming a homemade gift we could create for our friends, and we thought of this – but to make it special and, I don’t know – more seasonal – we added rosemary and sea salt. My mom’s restaurant makes this amazing nut mix with pecans, rosemary, and chocolate, so I thought the combination would work. Friends, I was right. We’re basically addicted to this recipe and it has become a holiday tradition of sorts.
Spoiler alert: many of our nearest and dearest will receive our granola as a gift this year. I love it because it’s homemade and it’s a little unexpected – the perfect thank-you gift for a friend who did me a huge favor recently, as well as for some friends who are hosting us up in wine country next weekend. Happy Thanksgiving!
Rosemary & Chocolate Granola
We go ahead and make the double batch because it goes fast. I suggest you do the same – or halve this recipe if you’d rather start small. It’s adapted from Molly’s recipe here. My adaptation fills about 3 quart-sized Ball jars.
6 cups rolled oats
1 cup raw nuts, chopped. I like pecans and almonds.
1 cup unsweetened shredded coconut
3 sprigs of fresh rosemary, de-stemmed and finely chopped
1/4 cup granulated sugar
1 tsp of kosher salt
9 Tbsp. mild honey
3 Tbsp. brown sugar
5 Tbsp. vegetable oil
1 cup, or more, chopped dark chocolate
Preheat the oven to 300 degrees. You will need 2 large rimmed baking sheets, like these. Do not grease the sheets.
In a large bowl, combine oats, nuts, coconut, rosemary, sugar, and salt. I use my hands to sift until all the ingredients are well-combined.
In a small sauce pan over medium-low heat, whisk together the honey, brown sugar, and oil until the sugar dissolves. Pour the liquid over the oat mixture and stir well until the oats are lightly moistened. Spread the mixture out evenly over both baking sheets. Bake for 25 minutes, stopping halfway to stir the granola.
Let granola cool for about 15 minutes then sprinkle with chopped dark chocolate. The chocolate may melt slightly, so resist the urge to stir the granola.
After chocolate has set up, scrape granola from pans into an airtight container. It will keep for up to 2 weeks.