One of my favorite snacks these days is Trader Joe’s Chocolate Almond Granola. It’s chocolatey, it’s crunchy, it satisfies my breakfast and mid-afternoon snacking needs – it’s really a great product. What’s even better about it is how simple the ingredients list is. Just about everything can be found in the grocery store, and I decided that instead of buying this cereal over and over again, I’m just going to make it. It’s too simple not to.
Enter my riff on Trader Joe’s chocolate almond granola. My version contains old-fashioned oats, almond slivers, cocoa powder, honey, and canola oil, and chocolate shavings. The only item that I cannot procure easily that’s within the Trader Joe’s version is barley malt syrup – but that’s okay. Honey does a decent job of gluing it all together.
Aside from the taste of honey, this is a pretty close replica in terms of taste. However, I still have to figure out how to replicate granola that will actually clump together. That remains an untested challenge. I suspect a lower temperature and quick-cooking oats will help with the agglutination.
Chocolate Almond Granola
Makes approximately 4 cups of granola
2 cups old-fashioned rolled oats
1 cup slivered almonds
1/8 teaspoon salt
1/2 cup honey
1/4 cup canola oil
1/2 teaspoon vanilla extract
1/4 cup cocoa powder
Chocolate shavings, as desired
Preheat oven to 300 degrees F. Line a baking sheet with greased parchment paper or a silicone sheet.
In a large mixing bowl, stir together oats, almonds, and salt.
Mix honey and oil in a small bowl and whisk in cocoa powder until smooth. Stir in vanilla extract. Pour over dry ingredients and toss to coat.
Spread granola onto prepared baking sheet in an even layer. Bake until granola is no longer sticky, about 30 to 35 minutes. Let cool. When granola is just barely warm, grate a chocolate bar over the granola.