Chocolate S'Mores Granola
Ingredients
Granola:
- 3 cups old-fashioned rolled oats
- 1 cup finely chopped pecans
- ⅓ cup neutral-flavored oil (like grapeseed, vegetable, canola, avocado)
- ⅓ cup unsweetened cocoa powder
- ¼ cup pure maple syrup
- ¼ cup packed light brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon coarse, kosher salt
Toppings:
- 1 cup coarsely chopped graham crackers (4 rectangle crackers)
- 1 cup mini marshmallow bits - like the kind for hot chocolate (see note)
- 1 to 1 ½ cups semisweet chocolate chips
Instructions
- Preheat the oven to 325 degrees F. Line a half sheet pan with parchment paper.
- In a large bowl, combine the oats and pecans.
- In a small bowl or liquid measuring cup, whisk together the oil, cocoa powder, maple syrup, brown sugar, vanilla, and salt. The mixture will be thick.
- Pour the chocolate mixture over the oats. Use a rubber spatula or wooden spoon to mix/mash the ingredients together until evenly combined.
- Spread the granola evenly across the prepared sheet pan.
- Bake for 15 minutes. Give a light stir (especially to move the granola on the edges to the middle and disperse the ingredients).
- Bake for another 15 minutes.
- Sprinkle the granola with the graham cracker pieces, marshmallows and chocolate chips. Return to the oven for another 5 to 7 minutes.
- Let the granola cool without stirring. When the granola has cooled (but the chocolate chips are still soft), break into pieces and toss just a bit to let the chocolate chips disperse and "glue" the clusters together.
- Store the granola in a covered container at room temperature for up to two weeks.
Notes
Marshmallows: I prefer using mini dehydrated marshmallows (like the kind used in these delicious s'mores cookies). They can often be found in the grocery store aisle with hot chocolate; I usually buy this brand on Amazon. You could try subbing in regular mini marshmallows - the result will obviously be gooier instead of in clustery pieces.