Ingredients
- 5 cups old-fashioned rolled oats (regular or gluten free)
- 3 tablespoon coconut oil (or canola)
- 2/3 cup honey
- 1/2 cup Nutella
- 3/4 cup creamy peanut butter
- 3/4 cup dark cocoa powder
- 3 tablespoon hot water
- 1 teaspoon chocolate extract (can use vanilla)
- 1 teaspoon kosher salt
- 1 cup mini chocolate chips
- 1 1/2 cups chocolate chunks
Instructions
- Heat oven to 275F rack in the middle.
- Line a 15×10” pan with parchment paper and set aside.
- Mix together the oats and salt in a large bowl.
- In a saucepan over low heat, mix the coconut oil, honey, Nutella, and peanut butter. Stir constantly until the mixture is smooth and pourable.
- Add in the chocolate extract, cocoa powder and hot water.
- Remove from heat and stir until well combined.
- Pour cocoa mixture over the oats and mix well with a sturdy wooden spoon.
- Spread granola on the baking sheet pressing down with a rubber spatula.
- Bake for 20 minutes the remove from oven and stir the granola while it’s on the baking sheet.
- Bake for another 15 minutes and stir again.
- Bake for an additional 15-20 minutes.
- Remove from oven and allow to cool. The mixture will be soft and chewy but will become crispy as it cools.
- After the granola is completely cool, stir in the chocolate chips and chunks.
- Store in an airtight container.
