Dark Chocolate Granola With Plums 4.000

Deb Lindsey for The Washington Post

Apr 2, 2014

This powerhouse mix also makes an energizing midday meal.

Make Ahead: The granola can be stored at a cool room temperature for up to 5 days.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes 1 1/2 cups to 1 3/4 cups of granola

Ingredients
  • 1/2 cup rolled oats (do not use quick-cooking or instant)
  • 1 tablespoon flax seed
  • 1/4 cup sliced almonds
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon honey
  • 4 ounces dark chocolate (60 to 65 percent cacao), coarsely chopped
  • 2 cups plain nonfat Greek-style yogurt
  • 1 large black plum, cut into 1/4-inch slices
  • Mint leaves, for garnish (optional)

Directions

Preheat the oven to 325 degrees. Lightly grease a rimmed baking sheet with cooking oil spray.

Combine the oats, flax seed and almonds in a mixing bowl. Stir in the butter and honey until evenly coated, then spread the granola mixture on the baking sheet. Bake for 15 minutes, then cool. Reserve one-quarter of the granola in a separate medium bowl.

Fill a medium saucepan with a few inches of water; place it over medium heat. Place the chocolate in a shallow bowl that fits over the opening of the saucepan (to create a double boiler). Once the chocolate has melted, pour it over the granola on the baking sheet and stir to coat. Refrigerate for 7 to 10 minutes, until firm. Break into small chunks; transfer to the bowl with the smaller portion of granola and toss lightly to incorporate.

When ready to serve, divide the yogurt among individual bowls. Top each portion with plum slices, then the granola. Garnish with mint, if using, and serve.

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Recipe Source

From a recipe by Jeff Witte and Jeremy Anderson, culinary director and executive chef, respectively, at Airlie in Warrenton, Va.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.