Olive Oil Sea Salt And Lil Bits Of Chocolate Granola Recipes

Steps:

• Melt chocolate over a double boiler over low heat, stirring constantly to avoid burning the chocolate, until completely melted. Take chocolate off the heat and whisk in olive oil until completely incorporated.
• Allow chocolate to cool slightly before serving (to avoid melting the ice cream); be sure to keep stirring to avoid hardening. Spoon over ice cream (do not dip anything into the chocolate or it will spoil). Finish with a pinch of flakey salt before the chocolate hardens.
• Store at room temperature in an airtight container; if chocolate solidifies, reheat and whisk before using.

Steps:

• Preheat the oven to 300 degrees F. In a large bowl, stir together the oats, millet, pecans, cocoa powder and sesame seeds. In a small pot, combine the maple syrup, oil, sugar and sea salt and cook over low heat until the sugar dissolves. Pour the syrup mixture into the large bowl with the oat mixture and stir to combine. Spread the mixture out on a parchment-lined baking sheet.
• Bake, stirring occasionally, until golden and crisp, 35 to 40 minutes. Let the granola cool slightly, stirring and spreading it out on the baking sheet with a spatula to speed the cooling time and to allow the granola to form clumps. Sprinkle over the chocolate and chia seeds and stir (or scooch around on the baking sheet) to let the chocolate melt a little and the granola to continue forming some small clumps. Cool completely, until the chocolate is set and the granola is crunchy and at room temperature, about 30 minutes. Store in an air-tight container (such as a glass jar with tight-fitting lid) at room temperature up to 2 weeks or freeze up to 5 weeks.
• Combine the berries, maple syrup and ginger in a small pot over medium-high heat. Stir occasionally until the berries soften and weep, releasing their juices (if they are very dry, you may need to add a teaspoon of water). Cook until the berries are just soft and juicy, but not too runny, 15 to 20 minutes, depending on your desired thickness. Remove the ginger and discard. Serve with yogurt and granola, or over warm porridge. Store any leftovers in a clean jar with a lid in the refrigerator up to 1 week. Makes 1 cup.

Steps:

• Preheat oven to 300 degrees. In a large heatproof bowl, stir together oats, pecans, cashews, coconut, and pepitas. In a small saucepan over medium heat, stir together maple syrup, oil, brown sugar, and salt until sugar dissolves and mixture begins to simmer. Pour over oatmixture; mix until evenly coated. Spread onto a parchment-lined rimmed baking sheet.
• Bake, stirring every 15 minutes, until granola is golden and crisp, about 45 minutes. Let coolcompletely. Stir in cherries and chocolate. Granola can be stored in an airtight container at roomtemperature up to 2 weeks.