Chocolate S'Mores Granola

This breakfast recipe, Chocolate S'Mores Granola, leans on old-fashioned rolled oats, finely chopped pecans and neutral-flavored oil. It makes 16 to 18 servings (about 9 cups) and takes about 175 minutes.

• Yield 16 to 18 servings (about 9 cups)
• Ready in 175 minutes
• Prep 20 minutes
• Cook 35 minutes

Ingredients

Granola

• 3 cups old-fashioned rolled oats
• 1 cup finely chopped pecans
• ⅓ cup neutral-flavored oil (like grapeseed, vegetable, canola, avocado)
• ⅓ cup unsweetened cocoa powder
• ¼ cup pure maple syrup
• ¼ cup packed light brown sugar
• 1 teaspoon vanilla extract
• ½ teaspoon coarse, kosher salt

Toppings

• 1 cup coarsely chopped graham crackers (4 rectangle crackers)
• 1 cup mini marshmallow bits – like the kind for hot chocolate
• 1 to 1 ½ cups semisweet chocolate chips

Instructions

1. Preheat the oven to 325 degrees F. Line a half sheet pan with parchment paper.
2. In a large bowl, combine the oats and pecans.
3. In a small bowl or liquid measuring cup, whisk together the oil, cocoa powder, maple syrup, brown sugar, vanilla, and salt. The mixture will be thick.
4. Pour the chocolate mixture over the oats. Use a rubber spatula or wooden spoon to mix/mash the ingredients together until evenly combined.
5. Spread the granola evenly across the prepared sheet pan.
6. Bake for 15 minutes. Give a light stir (especially to move the granola on the edges to the middle and disperse the ingredients).
7. Bake for another 15 minutes.
8. Sprinkle the granola with the graham cracker pieces, marshmallows and chocolate chips. Return to the oven for another 5 to 7 minutes.
9. Let the granola cool without stirring. When the granola has cooled (but the chocolate chips are still soft), break into pieces and toss just a bit to let the chocolate chips disperse and "glue" the clusters together.
10. Store the granola in a covered container at room temperature for up to two weeks.

Give it a minute off the heat, then serve it while it is still hot.