We’ve taken all your favorite things from the gooey chocolate cake and put them into a granola you can eat for dessert. Eat it straight up, or sprinkle it over ice cream or yogurt.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 10 min |
| Yield: | about 4 cups |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 10 min |
| Yield: | about 4 cups |
Ingredients
- 4 tablespoons unsalted butter, melted
- 3 tablespoons packed light brown sugar
- 3 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 1 3/4 cups old-fashioned rolled oats
- 1 cup shredded, sweetened coconut
- 1 cup candied pecans, chopped
- 1/2 cup semisweet mini chocolate chips
Instructions
- Position an oven rack in the center of the oven, and preheat to 325 degrees F. Whisk together the butter, brown sugar, maple syrup, vanilla and salt in a large bowl. Add the oats, and toss until evenly coated. Spread out on a rimmed baking sheet.
- Bake the oat mixture until golden and toasted, 30 to 35 minutes, stirring about halfway through. Let cool completely on the baking sheet. Stir in the coconut, pecans and chocolate chips. (The granola can be stored in an airtight container at room temperature for up to 5 days.)
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 278 |
| Total Fat | 18 g |
| Saturated Fat | 8 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 3 g |
| Sugar | 16 g |
| Protein | 4 g |
| Cholesterol | 14 mg |
| Sodium | 106 mg |
| Serving Size | 1 of 10 servings |
| Calories | 278 |
| Total Fat | 18 g |
| Saturated Fat | 8 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 3 g |
| Sugar | 16 g |
| Protein | 4 g |
| Cholesterol | 14 mg |
| Sodium | 106 mg |