Turn your Halloween candy into this 3-ingredient granola


Buckle up because it’s one of those conversations about how sausage is made.

In case you didn’t already know, granola is not a healthy food. Those afternoon bars you snack on are handy and have fiber, I guess, but your average supermarket brands are also high in sugar and calories. When it comes to breakfast, well, Consumer Reports notes that a lot of your favorite brands are “loaded with sugars, fats, and calories.” (I’ll break the muffin news another day.)

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That doesn’t mean granola has to be off the table forever, don’t kid yourself. There’s nothing wrong with indulging yourself and sweet on certain days – you love cinnamon buns, right? You know these Cocoa Puffs aren’t made from lettuce, I guess? Did you eat pancakes? So if you have a craving for a granola, go ahead and lean into its decadent and satisfying nature. What I’m getting at is, why not throw out some of those leftover Halloween candy you have?

Homemade granola is one of my favorite things to do because it makes the kitchen smell amazing and taste amazing. Do you know what makes it even better? Sweets. I always add raisins and chocolate chips to my granola, but recently I had an epiphany. Raisins and chocolate that’s just… Raisinettes. And must-see Raisinettes or similar treats are probably lurking in your family’s Halloween loot right now, so go loot some.

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For this recipe, I took Smitten Kitchen’s “magic” oat brittle, made from just two ingredients, and amplified it with chocolate. “This is not real granola”, you laugh. “It’s just candy and oats.” Technically, you’re right. You’re welcome. Enjoy.


Chocolate almost granola
Inspired by Smitten Kitchen Every Day and Pinch of Yum
Makes about 4 servings


  • 1 cup oatmeal (not quick)
  • 1/4 cup maple syrup
  • 1/2 cup chocolate coated raisins, coarsely chopped peanut butter cups or chopped chocolate miniatures like Mr. Goodbar, Krackle or Crunch
  • A few pinches of sea salt


  1. Line a baking sheet with parchment paper and preheat your oven to 350 ° F.
  2. In a medium bowl, combine your oatmeal, syrup and salt until well coated.
  3. Spread your mixture on your mold. You want the oatmeal to be close enough that it sticks together when cooked, but not lumpy, does that make sense?
  4. Bake for 10 to 15 minutes. Check after 10am – you want it to look golden around the edges but not too brown.
  5. Take out of the oven and distribute your candies evenly on top.
  6. Now let it cool completely. The chocolate will melt just enough in the oat mixture to stick to it but not to coat it. This is the ideal.
  7. Break up your bunches of oats and store them in a jar. To be enjoyed for breakfast or afternoon tea.

Note: Obviously you can make this year with your favorite quality chocolate. I’m all about the Ghiradelli 60% bittersweet crisps.

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