Is this breakfast? Dessert? A salty-sweet afternoon snack? We'd argue all of the above. Mary Berg's chocolate almond granola is made with dates, almond butter, oats and almonds.
8 (125 g) pitted dates
1/2 cup (125 ml) boiling water
1/3 cup (90 g) almond butter
2–4 tablespoons (30–60 ml) maple syrup
2 tablespoons (30 ml) canola oil or melted coconut oil
1 teaspoon vanilla extract
1/4 cup (25 g) cocoa powder
1/2 teaspoon kosher salt
3 cups (345 g) rolled oats
3/4 cup (100 g) slivered almonds
Prep the Dates
Roughly chop the dates and add them into a blender along with the boiling water.
Cover and set aside to soak for 20 minutes.
For the Granola
Preheat your oven to 300°F (150°C) and lightly grease a large rimmed baking sheet with cooking spray.
Add the almond butter, maple syrup to taste, oil, vanilla, cocoa powder and salt to the blender and blitz until smooth (a few bits of dates is totally fine).
Stir the oats and almonds together in a large bowl and pour over the cocoa mixture. Mix very well until evenly combined then transfer to the prepared baking sheet. Spread the mixture into an even layer and bake for 50 minutes to 1 hour or until crisp and crumbly, stirring about halfway through.
Cool the granola to room temperature then break any large chunks up and transfer to a resealable container and store at room temperature for up to one month.
Serve with milk, on yogurt or enjoy out of hand. Enjoy!
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