We’ll say it again: Make them foods they can eat with one hand. This
chunky, chocolaty granola from Ali Slagle fits the bill and can be eaten
out of hand, in a bowl with milk or over ice cream. For those with a
sweet tooth, you can add mini chocolate chips or Cocoa Puffs cereal
after the granola has cooled.

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Title: Big-Cluster Chocolaty Granola
Categories: Snacks, Chocolate, Grains, Nuts, Fruit
Yield: 5 servings

1/2 c Maple syrup
1/3 c Olive oil or melted coconut
- oil
1/3 c Unsweetened cocoa powder
1 ts Kosher salt
3 c Rolled, old-fashioned oats
1 1/2 c Raw or roasted unsalted
- nuts; rough chopped
1/2 c Raw seeds
1 c Dried fruit; rough chopped

Set the oven @ 300ºF/150ºC.

In a large bowl, use a fork to stir together the maple
syrup, oil, cocoa powder and salt until smooth. Add the
oats, nuts and seeds, and stir until combined.

Spread the mixture out on a parchment-lined sheet pan.
Bake, without stirring, until fragrant and dry to the
touch, 35 to 40 minutes.

Sprinkle the dried fruit over the granola (if using),
then turn off the oven. Leave the granola in the oven to
cool completely, 30 minutes to an hour, then break into
clumps. Store in an airtight container at room
temperature for up to 2 weeks.

By: Ali Slagle

Yield: 5 cups

RECIPE FROM: https://cooking.nytimes.com

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