Ultimate Chocolate Almond Granola

Ultimate Chocolate Almond Granola

Ultimate Chocolate Almond Granola is scattered over yogurt and served with fresh strawberries in a shallow dish.

Breakfast couldn’t be any better…

 

I can call this Ultimate Chocolate Almond Granola for two main reasons. One, because it verges on being sinful with lots of almonds and chocolate. The second, because it has the most amazing crunchy clusters. It’s absolutely delicious with yogurt or almond milk. Toss on a few fresh berries and breakfast couldn’t be any better.

A pink bowl filled with large flake oatmeal has almonds and strawberries scattered around it in preparation for Ultimate Chocolate Almond Granola.

Yes, it’s made with sweetened condensed milk!

 

You might think the sweetened condensed milk is over the top to use for granola, but I’m here to tell you it’s what makes this granola cluster up so well. It’s not nearly as sweet in the overall granola as you might think either. In fact, I find this amazing Chocolate Almond Granola has just the perfect hint of sweetness.

Let’s have a closer look at the overall sugar content since we are using something different from the more commonly used maple syrup or honey. The overall sugar content is slightly less than if made with maple syrup and/or honey. Sweetened condensed milk contains 11grams of sugar per tablespoon, whereas maple syrup contains 12grams and honey has 17grams. So overall the total grams of sugar is less than if you used the same amount of honey or maple syrup. The downfall is that sweetened condensed milk contains some refined sugar along with its natural lactose, whereas honey and maple syrup are natural sugars. But I’m here to tell you, this granola is amazing and you’ll want to eat it straight from the jar. Enjoy!

A jar piled high with Ultimate Chocolate Almond Granola and has strawberries scattered at its base.

A jar piled high with Ultimate Chocolate Almond Granola and has strawberries scattered at its base.
Ultimate Chocolate Almond Granola
Print Recipe
    Servings Prep Time
    10 cups 25 minutes
    Cook Time Passive Time
    50-55 minutes 2 hours
    Servings Prep Time
    10 cups 25 minutes
    Cook Time Passive Time
    50-55 minutes 2 hours
    A jar piled high with Ultimate Chocolate Almond Granola and has strawberries scattered at its base.
    Ultimate Chocolate Almond Granola
    Print Recipe
      Servings Prep Time
      10 cups 25 minutes
      Cook Time Passive Time
      50-55 minutes 2 hours
      Servings Prep Time
      10 cups 25 minutes
      Cook Time Passive Time
      50-55 minutes 2 hours
      Instructions
      1. Preheat oven to 275℉.
      2. In a medium saucepan combine almond butter and coconut oil. Heat over low, stirring often until smooth and melted together.
      3. In a large bowl stir together oatmeal, almonds, cocoa and salt.
      4. Pour melted almond butter over oatmeal and stir to combine. Add sweetened condensed milk and stir until fully incorporated.
      5. Spread out evenly onto a large baking sheet.
      6. Bake for 25 minutes. Sprinkle on chopped chocolate and/or chopped chocolate covered almonds and stir. Return to oven for 25-30 minutes.
      7. Remove from oven and allow to cool completely at room temperature before breaking apart into clusters. (granola will firm up as it cools)
      8. Store granola in an airtight container at room temperature or freeze for up to a month.
      Recipe Notes

      I like to use a combination of chopped whole almonds and sliced almonds along with chopped chocolate covered almonds and chopped semi-sweet chocolate.  Feel free to use whatever kind of almonds and chocolate you like, they're all delicious.

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      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Mushroom Gruyere Tart

      Mushroom Gruyere Tart

      Need another meatless option for Lent? This recipe can easily be made without the bacon. Or perhaps you’re looking for an elevated appetizer for Easter, or you simply want a wonderful make-ahead option for other entertaining occasions. This gorgeous Mushroom Gruyere Tart has you covered.  Meaty mushrooms are smothered with cream cheese and herbs, topped with gruyere and baked in a puff pastry shell. 

      It’s a simple yet elegant pastry to add to your table whether as a main course item or appetizer. I quite like it for lunch served with a green salad. It’s one of my personal favourites because it uses everyday ingredients, is easy to prepare and can be made in advance and baked fresh when you’re ready.  It smells amazing when baking and the combination of crispy puff pastry and creamy mushrooms is oh so drool worthy. 

      Love mushrooms? You’ll want to check out these wonderful recipes.

      Mushroom Herb Rice

      Mushroom Lasagna

      Mushroom Bacon Risotto

      A baked Mushroom Gruyere Tart from Compelled to Cook is cut into wedges on a cutting board that is draped with a striped towel and scattered with mushrooms.
      Mushroom Gruyere Tart
      Print Recipe
        Servings Prep Time
        8 appetizer wedges 40 minutes
        Cook Time Passive Time
        25 minutes 2-3 minutes
        Servings Prep Time
        8 appetizer wedges 40 minutes
        Cook Time Passive Time
        25 minutes 2-3 minutes
        A baked Mushroom Gruyere Tart from Compelled to Cook is cut into wedges on a cutting board that is draped with a striped towel and scattered with mushrooms.
        Mushroom Gruyere Tart
        Print Recipe
          Servings Prep Time
          8 appetizer wedges 40 minutes
          Cook Time Passive Time
          25 minutes 2-3 minutes
          Servings Prep Time
          8 appetizer wedges 40 minutes
          Cook Time Passive Time
          25 minutes 2-3 minutes
          Ingredients
          Servings: appetizer wedges
          Instructions
          1. Heat a large skillet over medium heat. If using bacon, add to skillet and cook until crisp and fat has rendered. Scoop out the bacon to a paper towel-lined plate. Remove all but a tablespoon of fat.
          2. If not using bacon, heat olive oil in a large skillet over medium heat.
          3. Add shallot and garlic and sauté, stirring often until starting to soften about 3 minutes. Add mushrooms and continue to cook until most of the moisture has cooked out about 8-10 minutes.
          4. Add wine, thyme, salt and pepper and cook until the wine has cooked out about 3 minutes.
          5. Stir in cream cheese, 1/4 cup of Gruyere and bacon (if using).
          6. Preheat oven to 425℉ and lightly spray a 4 3/4"- 5 3/4" x 14" tart pan with removable bottom. Fit puff pastry into the tart pan and trim the top so it is level with the pan. You will need to cut the puff pastry sheet in two pieces to make it fit.
          7. Spread filling evenly into pastry shell and sprinkle with remaining 1/4 cup of grated gruyere. Bake for about 25 minutes until golden and filling is bubbly.
          8. Allow tart to rest for a couple of minutes prior to removing the outer pan. Cut into wedges, garnish with fresh thyme and serve immediately.
          Recipe Notes

          The tart can be assembled up to a day in advance and kept covered and chilled until ready to bake.

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          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          The Taste Box

          The Taste Box

          Today I’m excited to unbox for you my first Taste Box in collaboration with The Taste Box, a Canadian company shipping culinary ingredients  throughout Canada and the United States. I have been compensated for an unboxing of their product, the views and opinions in this post are my own.

          Need cooking inspiration, love gourmet ingredients, The Taste Box can help by delivering a thoughtful collection of quality ingredients right to your door. Every month has a different theme with 3-5 gourmet ingredients and recipe ideas, evoking the creative in all of us.   So whether you’re entertaining or cooking a weeknight meal for your family, let The Taste Box help make your meals manageable, social and most of all enjoyable!

          While I have much to say about the product, it was the anticipation and excitement of the forthcoming ingredients that made this collaboration so much fun.  Gourmet, quality ingredients arriving at my doorstep was hard not to be anticipated, especially when the ingredients were a surprise.

          So let’s get started and have a look at what needs unboxing. The box is compact, clearly labeled and intact. Once I open the box, I am presented with a card that indicates that this is The Founder’s Box and gives a brief description of the box’s inspiration. On the back of the card I find a list of the included ingredients along with a description of each and suggested recipes found on their site The Taste Box  Underneath the first card is a second information card on Barocco coffee. So yes, it’s a give away that there’s coffee somewhere in here.

          Once I remove the cards the first ingredient to be found is a package of coffee surrounded with the breakable items tightly wrapped in bubble wrap and cushioned by loose cardboard shreds. All components are well packed and undamaged.

          A closer look at the first ingredient out of the box reveals a 150 gram pack of medium roast, ground Arabica coffee to go along with the information card on Barocco coffee. Great used as is for a solid cup of coffee, but don’t forget it can be used in baking, beverages, confections and rubs.  Coffee pairs well with cream, brandy, and lamb to name a few.

          The next awesome ingredient to my surprise is pomegranate molasses, a relatively generous amount considering it’s a reduction. It comes in a lovely spouted cruet bottle with a small handle, and it is a pure reduction of pomegranate juice, no sugar added. It’s bold and tangy, making it fantastic for dressing salads, stirring into beverages, glazes, marinades and sauces. Pomegranate molasses pairs well with olive oil, mustard and meats.

          Tucked into the side I find a vibrant blue sachet of Herbs de Provence. A liberal portion at 50 grams, which is more than the average grocery store bottle. A lovely blend of dried herbs from the Provence region of France. This particular blend includes rosemary, thyme, basil, marjoram and savoury. You’ll want to use this blend of herbs with roasted or braised meats, vegetables and stews. Pairs well with Dijon mustard and olive oil. Yes, I think I see a theme forming here!

          The last item I find nestled in the box is a gorgeous amber organic extra virgin olive oil. Meaning it’s unrefined and not altered by chemicals or temperature. A modest size bottle, but that’s okay since it’s meant to be used for finishing cold dishes and salads, not for filling the frying pan. Having a peppery note it marries well with herbs, pasta and garlic to name just a few of the many foods it will be great with.

          Now that the unboxing has occurred and the mystery collection of ingredients are revealed in the Founder’s Box,  my mind ponders the culinary possibilities and sparks my passion for cooking great food.  You’ll want to check back soon to see which items I use together, and of course to get another great recipe from Compelled To Cook.  Many thanks to The Taste Box  for this collaboration and the quality ingredients I have been afforded the opportunity to work with.