Special Occasion Granola: Chocolate Almond & Oatmeal Raisin
Equipment
- Food processor
- Large rimmed baking sheet
- medium mixing bowl
- Small mixing bowl
Ingredients
For the Chocolate Almond Cookie Dough:
- 1 cup 140 g whole roasted almonds
- 1 cup 78 g quick-cooking oats
- ½ cup 96 g raw sugar
- Pinch of fine sea salt
- 1 tablespoon 8 g arrowroot powder
- ½ teaspoon baking powder
- 3 ounces 85 g nondairy semisweet chocolate, coarsely chopped, melted, and cooled
- ¼ cup 60 ml soy or other nondairy milk
For the Oatmeal Raisin Cookie Dough:
- ½ cup 60 g whole wheat pastry flour
- ½ cup 39 g quick-cooking oats
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 2 tablespoons 32 g creamy peanut butter
- 2 tablespoons 30 ml peanut oil
- 2 tablespoons 30 ml soy or other nondairy milk
- ⅓ cup 64 g Sucanat
- 1 teaspoon pure vanilla extract
- ¼ cup 40 g raisins
Instructions
Preheat the oven to 350°F (180°C, or gas mark 4).
- Have a large-size rimmed baking sheet handy.
To make the Chocolate Almond Cookie Dough:
- Place the almonds, oats, sugar, salt, arrowroot, and baking powder in a food processor.
- Process until finely ground.
- Add the chocolate and milk.
- Process until thoroughly mixed.
To make the Oatmeal Raisin Cookie Dough:
- In a medium-size bowl, whisk together the flour, oats, cinnamon, baking soda, and salt.
- In a small-size bowl, whisk together the peanut butter, oil, and milk until emulsified.
- Add the Sucanat and vanilla.
- Stir the wet ingredients into the dry mixture.
- Stir in the raisins.
- Crumble both cookie dough preparations evenly onto the baking sheet.
- Bake for 12 minutes, stirring once halfway through.
- Let cool on the baking sheet before transferring to a tightly closed container.
- Store in the fridge once completely cooled.
Notes & Wine Advice
Wine Recommendation:
A light Moscato would pair well with the sweet and nutty flavors of this granola.Nutrition values
Calories: 465 kcal | Carbohydrates: 53 g | Protein: 10 g | Fat: 25 g | Sugar: 22 g