Best 5 Chef Johns Chocolate Granola Recipes

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**Indulge in a Symphony of Flavors: Chef John's Chocolate Granola and Accompanying Treat Recipes**

In the realm of breakfast and snacking, Chef John's Chocolate Granola reigns supreme. This delectable creation, brimming with rich chocolate notes and a symphony of textures, is more than just a cereal; it's an experience. Bursting with wholesome ingredients like oats, nuts, and seeds, each bite of this chocolate granola is an explosion of flavor and nourishment. Paired with a selection of tantalizing recipes, including a refreshing orange juice, creamy yogurt parfait, and a decadent chocolate chunk cookie, Chef John's Chocolate Granola transforms your culinary journey into an unforgettable symphony of taste.

Let's cook with our recipes!

CHEF JOHN'S CHOCOLATE ENERGY BARS



Chef John's Chocolate Energy Bars image

If you compare these chocolate energy bars to similar fruit/nut bars sold at the store, I think they taste better, are nutritionally superior, and probably cheaper to make at home. The only problem is they look so good it takes your brain a millisecond to process that they're not going to taste like the fudge brownies they resemble.

Provided by Chef John

Categories     Appetizers and Snacks     Snacks     Granola Bar Recipes

Time 3h

Yield 12

Number Of Ingredients 10

2 cups pitted Medjool dates, roughly chopped
2 cups raw cashews
1 cup raw or roasted unsalted almonds
¾ cup high-quality unsweetened cocoa powder (such as Guittard® Cocoa Rouge)
2 tablespoons coconut oil, melted
½ cup unsweetened shredded coconut
2 teaspoons vanilla extract
1 tablespoon cold espresso, or more as needed (or water)
½ teaspoon kosher salt
½ pinch cayenne pepper

Steps:

  • Place cashews, almonds, coconut, dates, cocoa, coconut oil, vanilla, cold coffee, cayenne and salt in the bowl of a food processor. Pulse on and off to start. Process about 1 minute; check to ensure mixture is sticky and moist enough to stick together. Add more coffee if needed. Continue to process until mixture becomes a chunky mass.
  • Line a baking pan with plastic wrap. Scoop mixture into pan. Press down with a spatula until mixture is even. Place a layer of plastic wrap on the surface and smooth again with your hands.
  • Refrigerate until cold and firm, 2 or 3 hours.
  • Remove from the pan and unwrap. Cut into bars of your preferred size. Store in a zip top back in the refrigerator.

Nutrition Facts : Calories 342.7 calories, Carbohydrate 36 g, Fat 22.2 g, Fiber 6.9 g, Protein 8.1 g, SaturatedFat 7.2 g, Sodium 229.6 mg, Sugar 21 g

CHEF JOHN'S GRANOLA



Chef John's Granola image

There's no better way to enjoy sweet, juicy, late-summer fruit than a parfait with yogurt and crunchy, homemade granola.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Cereals     Granola Recipes

Time 1h15m

Yield 6

Number Of Ingredients 9

¼ cup packed brown sugar
3 tablespoons maple syrup
2 tablespoons vegetable oil
½ teaspoon salt
1 ½ cups rolled oats
½ cup chopped almonds
½ cup raw pumpkin seeds
⅓ cup shredded coconut
½ cup dried currants

Steps:

  • Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with a silicone liner.
  • Combine brown sugar, maple syrup, oil, and salt in a bowl. Add oats, almonds, pumpkin seeds, and coconut. Mix well, making sure all ingredients are coated evenly.
  • Pour onto prepared baking sheet and distribute in an even layer.
  • Bake in the preheated oven for 1 hour, stirring every 10 to 15 minutes lightly with the tines of a fork so mixture toasts evenly and granola is golden brown.
  • Pour into a bowl and, while mixture is still hot, mix in currants. Cool. Store in an airtight container until ready to use.

Nutrition Facts : Calories 338.9 calories, Carbohydrate 44 g, Fat 16.4 g, Fiber 4.7 g, Protein 7.8 g, SaturatedFat 3.2 g, Sodium 213.3 mg, Sugar 25.1 g

GRANOLA CHOCOLATE CHIP COOKIES



Granola Chocolate Chip Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h15m

Yield about 36 cookies

Number Of Ingredients 22

2 cups packed dark brown sugar
1 cup (2 sticks) salted butter, softened, plus more for greasing the baking sheets
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking soda
2 cups old-fashioned (rolled) oats
1 cup Granola, recipe follows
1/2 cup chopped dried apricots
1/2 cup chocolate chips
6 cups old-fashioned (rolled) oats
1/4 cup vegetable oil
3 tablespoons salted butter, melted, plus more for greasing the baking sheet
1 teaspoon kosher salt
1 cup packed brown sugar
1/4 cup honey
2 tablespoons molasses
1 tablespoon vanilla extract
1/2 cup finely chopped pecans
1/2 cup shelled sunflower seeds
1/4 cup roughly chopped almonds

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric stand mixer (or using a hand mixer), beat together the brown sugar and butter until fluffy. Beat in the vanilla. Add the eggs 1 at a time, scraping the bowl after each.
  • Mix together the flour, salt and baking soda in a medium bowl. Add it to the creamed mixture in 2 to 3 batches, mixing until just combined. Mix in the oats, Granola, apricots and chocolate chips until just combined.
  • Use your preferred-size cookie scoop (or a regular spoon) to drop portions of dough onto lightly greased baking sheets, spacing them a couple inches apart. Bake until dark and chewy, 12 to 13 minutes. If you'd like a crispier cookie, just cook a little longer!
  • Let the cookies cool slightly on the baking sheets, then transfer them to a plate for serving.
  • Preheat the oven to 325 degrees F.
  • In a bowl, toss the oats with the oil, melted butter and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 12 minutes, shaking the pans twice during the cooking time and making sure the oats don't burn. Set aside to cool a bit.
  • In a medium saucepan, combine the brown sugar, honey and molasses. Stir the mixture until combined, then heat over medium heat, stirring, until barely bubbling. Stir in the vanilla extract.
  • Toss together the toasted oats, pecans, sunflower seeds and almonds in a large bowl. Pour in the sugar mixture, stirring as you pour. Toss to combine; it will be sticky!
  • Thoroughly grease a baking sheet or line it with greased foil. Spread the mixture onto the baking sheet and bake until golden, about 30 minutes. Let cool, then use a fork to make clusters. Store in a jar until ready to use.

CHEF JOHN'S CLASSIC GUACAMOLE



Chef John's Classic Guacamole image

There are few things as easy, healthy, and delicious as this ubiquitous dip. However, unless you're grinding your aromatic vegetation in a molcajete, or against a cutting board, you're really not tasting a classic guacamole. The flavors not only become more intense, but actually change in character. This is just what those bland, fatty, but delectable avocados need. That and a thoughtful seasoning of lime juice, and maybe some more salt.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Guacamole Recipes

Time 20m

Yield 12

Number Of Ingredients 7

2 tablespoons minced fresh serrano chili
½ cup chopped fresh cilantro, divided
¼ cup finely diced white onion
½ teaspoon kosher salt for grinding vegetables, plus more to taste
4 large Hass avocados
1 cup diced ripe tomatoes, drained
1 lime, juiced, or more to taste

Steps:

  • Place minced peppers, 1/4 cup of the chopped cilantro, and the diced onions on a cutting board. Chop them together into very small pieces. Sprinkle with kosher salt. Using the flat side of the knife blade, smear the mixture to work it into a paste, and chop again to achieve as fine a texture as possible.
  • Stem, halve, and pit the avocados. Scoop out flesh and place in a bowl. Add 1/4 cup chopped cilantro, onion and serrano mixture, salt, and fresh lime juice. Mash with a potato masher to desired texture (smooth or chunky), 5 or 6 minutes. Taste and adjust seasonings. If not serving immediately, cover and refrigerate.

Nutrition Facts : Calories 158 calories, Carbohydrate 9.7 g, Fat 13.9 g, Fiber 6.8 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 88.6 mg, Sugar 1.3 g

CHEF JOHN'S BOSTON CREAM PIE



Chef John's Boston Cream Pie image

This is my quick and easy version of Boston's Parker House Hotel's famous cake.

Provided by Chef John

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 5h10m

Yield 8

Number Of Ingredients 16

cooking spray
1 (18.25 ounce) package yellow cake mix
3 eggs
1 ¼ cups water
⅓ cup vegetable oil
3 eggs
2 tablespoons cornstarch
6 tablespoons white sugar
1 cup heavy whipping cream
1 cup whole milk
½ tablespoon butter
1 teaspoon vanilla extract, or to taste
1 pinch salt
4 ounces dark chocolate, chopped
1 teaspoon butter
½ cup heavy whipping cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spray 2 (8-inch) cake pans with cooking spray.
  • Stir yellow cake mix, 3 eggs, water, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
  • Divide cake batter between the two prepared cake pans.
  • Bake in the preheated oven until cakes have risen and are lightly golden brown, 33 to 38 minutes. Check for doneness after 25 minutes. A toothpick inserted into the center of the cakes should come out clean. Allow cakes to cool for about 10 minutes before removing from the pans. Cool cakes completely, about 40 minutes.
  • Whisk 3 eggs, cornstarch, and sugar in a large bowl until well mixed and lemon colored, 2 to 3 minutes. Set aside.
  • Heat 1 cup heavy whipping cream, whole milk, and 1/2 tablespoon butter in a large saucepan over medium heat until it just begins to boil.
  • Reduce heat to low; pour egg mixture into cream mixture and whisk until thick, about 1 minute.
  • Pour egg and cream mixture through a fine mesh strainer into a large bowl; discard any chunks.
  • Whisk vanilla and salt into the egg and cream mixture until combined. Cover with a layer of plastic wrap pressed against the surface. Chill in refrigerator to form a pastry cream texture, 3 to 4 hours.
  • Place chocolate in a large bowl. Heat 1 teaspoon butter and 1/2 cup heavy whipping cream in a saucepan over medium heat until butter is melted. Pour cream mixture over chocolate and whisk until smooth. Set aside until cooled, but still pourable, about 20 minutes.
  • Place one cake layer on a plate, flat side up. Spread pastry cream to within 1-inch of the edge of cake. Place second cake layer on top, rounded side up. Press gently to push pastry cream to the edge. Pour chocolate mixture over top of the cake and spread so it drips over the edge.

Nutrition Facts : Calories 694.7 calories, Carbohydrate 72.4 g, Cholesterol 198.7 mg, Fat 41 g, Fiber 1.8 g, Protein 10.3 g, SaturatedFat 16.5 g, Sodium 514.2 mg, Sugar 45.5 g

Tips:

  • Use fresh, high-quality ingredients: This will ensure that your granola is flavorful and nutritious.
  • Toast the oats and nuts before baking: This will enhance their flavor and make them crispy.
  • Don't overcook the granola: Otherwise, it will become hard and dry.
  • Let the granola cool completely before storing it: This will help it to crisp up and prevent it from becoming soggy.
  • Store the granola in an airtight container: This will keep it fresh for up to 2 weeks.

Conclusion:

Chef John's Chocolate Granola is a delicious and healthy snack or breakfast option. It is packed with flavor and nutrients, and it is easy to make. With a few simple tips, you can make sure that your granola turns out perfect every time.

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