How to Make It
Bloom the Cocoa
Melt 1½ tbsp unsalted butter in the microwave until just melted. Add 1 tbsp unsweetened cocoa powder and mix into a smooth paste. Blooming the cocoa in warm butter deepens the flavor — you get a rich, almost brownie-like taste instead of a flat chocolate coating.
Make the Seasoning Paste
Add the cocoa paste, 1 tbsp oil, 2 tbsp honey, ¼ tsp vanilla, and ¼ tsp salt directly to your baking pan and mix until smooth. Combining everything into a paste first means the oats get full, even coverage without needing extra oil.
A brownie pan works especially well here — the high sides make mixing easy and keep things from spilling when you break up the granola later.
Mix and Press
Add 1 cup rolled oats and ½ cup chopped nuts and stir until everything is evenly coated. Spread the mixture out evenly and press down firmly with the back of a cup or spatula, aiming for about half an inch thick. This lets it bake through evenly without stirring or flipping.
Bake and Cool
Bake at 325°F (160°C) for 20 to 25 minutes, until the color deepens and you get a nice roasted aroma. Let it cool completely in the pan before breaking it up — this is what gives you the clusters and the crunch.
Break and Store
Once cooled, break into clusters or crumble it depending on how you like it, then transfer to an airtight container.
Chocolate Granola Clusters
Ingredients
- 1½ tbsp unsalted butter melted
- 1 tbsp unsweetened cocoa powder
- 1 tbsp light olive oil or any neutral oil
- 2 tbsp honey
- ¼ tsp vanilla extract
- ¼ tsp salt
- 1 cup rolled oats
- ½ cup chopped raw, unsalted nuts mostly almonds, with some pecans
Instructions
- Melt butter and mix in cocoa powder until a smooth paste forms.
- Add the cocoa paste, oil, honey, vanilla, and salt to the pan and mix until smooth and well combined.
- Add rolled oats and chopped nuts and stir until evenly coated.
- Spread evenly and press down firmly to about half an inch depth.
- Bake at 325°F (160°C) for 20–25 minutes until the color deepens and you get a roasted aroma.
- Cool completely in the pan, then break into clusters or crumbles.
- Transfer to an airtight container.
Watch the Recipe
Notes
- Any neutral oil works in place of light olive oil.
- For the nuts, pecans and sliced almonds are a great combination, but substitute whatever you have on hand.
- Press the mixture down firmly before baking and resist breaking it up until it’s fully cooled — both steps are what give you clusters instead of crumbles.
- Store in an airtight container at room temperature for up to two weeks.
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