Salazola…yea I know it’s a stretch, but give me a break – it’s the best I could come up with on short notice. Besides, as unique (and delicious) as this granola recipe is, no name would do it justice. But if you do decide to rename this creation, don’t worry, we won’t be offended.


Granola is the ultimate trail snack. It’s high in fiber, protein, and healthy whole grains – aka the perfect energy-boosting solution to leave you satisfied, without all the guilt. But store-bought granola can be expensive, so here’s a quick, affordable DIY alternative that beats anything you’ll find on the shelves.


What you’ll need


Dry Ingredients:

  • 2 Salazon Chocolate bars
  • 2 cups rolled oats
  • 3/4 cup unsweetened coconut shreds
  • 1/3 cup coarsely chopped pecans (raw)
  • 1/3 cup sliced almonds (raw)
  • 1/3 cup sunflower seeds (raw shelled)
  • 1/3 cup pumpkin seeds (raw shelled)
  • 1/4 cup brown sugar
  • 2 teaspoons pumpkin pie spice



Wet Ingredients:

  • 1 medium banana
  • 1/4 cup maple syrup
  • 1/8 cup unfiltered apple juice or apple cider
  • 1 tablespoon vanilla extract


Kitchen Tools:

Large mixing bowl, blender, 2 cookie sheets, parchment paper, spatula




1. Set the oven to 300F
2. Dry Mix: Mix rolled oats, coconut, brown sugar, all nuts, and pumpkin pie spice in a large mixing bowl. Save the Salazon Chocolate bars for later.
3. Wet Mix: In a blender, combine and blend the banana, vanilla extract, maple syrup and apple juice.
4. Add the wet mix to the dry mix in the large mixing bowl and mix thoroughly.



5. Cover 2 cookie sheets with parchment paper and then spread a thin layer (about 1 cm high) of granola mix evenly onto both sheets.
6. Baking: If cooking both sheets at the same time, set the timer for 40 minutes. With 15-20 minutes left, "stir" the granola with a fork by turning it over and spreading it back out evenly. Check the granola at 40 minutes. It’s ready when golden brown. If one sheet is cooking above another, the top sheet of granola cooks faster, so the bottom sheet may need more time.
If cooking one sheet at a time, set the timer for 30 minutes, stir with 15 minutes left, and then check every 5 minutes until your granola is golden brown.



7. Remove the granola from the oven and leave to cool for 15 minutes.
8. Next, coarsely chop your Salazon Chocolate bars. The addition of Salazon Chocolate takes this recipe to the next level with crave-able salty sweetness that no snack worth its salt is complete without!
9. Break up both sheets of granola and combine in a serving bowl with the chopped Salazon Chocolate.


Voilà, c'est fini! Take Granola À La Salazola along on the trail or enjoy at home. It works for any occasion!


Want to try this recipe for yourself? Take 10% off your Salazon Chocolate order with discount code RECIPECHOCOLATE


No comments. Please feel free to be the first.

Leave a comment

All comments are held for moderation. Your comment will appear shortly.