| Level: | Easy |
| Total: | 25 min |
| Active: | 10 min |
| Yield: | about 3 cups |
Ingredients
- 2 cups rolled oats
- 1/2 cup salted sunflower seeds
- 1/2 cup toasted slivered almonds
- 1/4 cup chocolate-hazelnut spread
- 1/4 cup smooth almond butter
- 2 tablespoons honey
- 1 teaspoon kosher salt
- 1/4 cup dark chocolate chunks
Instructions
- In a large mixing bowl, combine the rolled oats, sunflower seeds and slivered almonds
- Stir together the chocolate-hazelnut spread, almond butter and honey in a small saucepot set over medium-low heat. Cook until just melted and combined, about 2 minutes.
- Pour the chocolate mixture over the oats, seeds and nuts. Sprinkle with the salt and mix until thoroughly combined. Add the chocolate chunks and toss to combine.
- Spread the mixture on a parchment-lined baking sheet and cool for 15 minutes. Store in an airtight container.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 254 |
| Total Fat | 15 g |
| Saturated Fat | 4 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 5 g |
| Sugar | 10 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 390 mg |
Reviews
I started out planning to give this a 3 or 4 star rating until after dinner, when I decided to try this granola on some vanilla ice cream. Wow! This isn’t a snacky granola but for a dessert topping, this will probably become my go-to recipe.
Note: I added an additional teaspoon of salt to the final product. I couldn’t find the dark chocolate chunks so I used dark chocolate chips. They didn’t hold up very well. If you have to use the chips, expect them to start melting as soon as they are added to the granola.