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Dark Chocolate Granola with Cacao Nibs

Created by Annie Fenn, M.D.
Makes 6 cups


  • 5 cups old-fashioned rolled oats
  • 1 cup sliced almonds
  • 2 tbsp natural cacao powder
  • 1 tsp ground cinnamon
  • ¾ tsp ground cardamom
  • 1 cup pure maple syrup
  • cup extra-virgin olive oil
  • 1 tsp almond extract
  • 1 tsp pure vanilla extract
  • 1 tsp kosher salt
  • 1 oz dark chocolate (70% cacao content or greater)
  • ½ cup cacao nibs
  • Flaky sea salt, to taste (optional)


  • Preheat the oven to 350ºF with a rack set in the center position. Line a rimmed baking sheet with parchment paper or a silicone mat.
  • In a large bowl, stir the oats, sliced almonds, cacao powder, cinnamon, cardamom, and salt until evenly mixed.
  • In a medium bowl, whisk together maple syrup, oil, almond and vanilla extracts. Pour over the oats and stir to combine. Transfer to the baking sheet and smooth into an even layer.
  • Bake, rotating the sheet front to back after 20 minutes, until golden-brown throughout and darker on the edges, 35 to 45 minutes. Remove from the oven and cool in the pan. Transfer to a large bowl.
  • When the granola is completely cool, grate the dark chocolate over the bowl using the large holes of a box grater. Add the cacao nibs and stir until evenly distributed. Add a sprinkle of flaky salt, if you like.
  • To store: Keep in an airtight container, away from heat and light, for up to 3 weeks.