NYT Cooking | Chocolaty, clustery granola. Check the description for the full #recipe @NYTCooking | Uploaded March 2024 | Updated October 2024, 1 day ago.
Here’s how to make Ali Slagle's recipe for Big-Cluster Chocolaty Granola:

½ cup maple syrup
⅓ cup olive oil or melted coconut oil
⅓ cup unsweetened cocoa powder
1 teaspoon kosher salt (Diamond Crystal)
3 cups rolled, old-fashioned oats
1½ cups raw or roasted unsalted nuts, such as pecans, almonds, hazelnuts or a mix, roughly chopped
½ cup raw seeds, such as pumpkin, sesame, millet, quinoa, sunflower, flax, chia or a mix
1 cup dried fruit, such as cherries, figs, dates or apricots, roughly chopped (optional)

Heat the oven to 300 degrees. In a large bowl, use a fork to stir together the maple syrup, oil, cocoa powder and salt until smooth. Add the oats, nuts and seeds, and stir until combined.

Spread the mixture out on a parchment-lined sheet pan. Bake, without stirring, until fragrant and dry to the touch, 35 to 40 minutes.

Sprinkle the dried fruit over the granola (if using), then turn off the oven. Leave the granola in the oven to cool completely, 30 minutes to an hour, then break into clumps. Store in an airtight container at room temperature for up to 2 weeks.