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Roasted Raw Chocolate Granola

Extract from Chocolate • By Elisabeth Johansson • Published by Sterling


$ $ $ $ $
• • • • •
15 mins

Luxurious, well-balanced, and crispy granola.

1 Large Glass Container

Posted by GMC Group Published See GMC Group's 304 projects » © 2023 Elisabeth Johansson / Sterling · Reproduced with permission. · Reprinted with permission from Chocolate © 2014 by Elisabeth Johansson, Sterling Publishing Co. Photography by Stefan Wettainen (£17.99, available from
  • Step 1

    Preheat the oven to 350˚F. Line a baking sheet with parchment paper.

  • Step 2

    Roast the hazelnuts in a dry frying pan until the thin skins begin to crack. Transfer them to a clean dish towel and rub off the skin.

  • Step 3

    Stir the oats, seeds, and nuts together and spread them over the tray. Whisk the canola oil, water, and honey together and drizzle the mixture over the granola. Toss the mixture to coat and roast in the middle of the oven for 25–30 minutes. Stir now and then so that the mixture doesn’t burn but becomes a light golden brown color. Let the granola cool and then dry, uncovered, on the sheet overnight.

  • Step 4

    Stir in the dried berries and chopped chocolate.

  • Step 5

    The granola can be kept at room temperature in jar with a tight lid.

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