Chocolate Granola

Skip the store-bought version and make my easy chocolate granola! It's completely customizable and works equally well for breakfast or a healthy dessert.

Recipe includes a how-to video!

Course Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 40

Cooling Time 1

Total Time 1 50

Servings servings (about ½ cup per serving)

Calories 354kcal

Author Sam Merritt

Equipment

Ingredients

3 ½ cups (315 g) old-fashioned oats
1 cup (130 g) chopped nuts I like almonds and pecans
⅓ cup (33 g) natural cocoa powder
⅓ cup (21 g) shredded coconut (sweetened or unsweetened, your preference)
⅓ cup (71 g) melted coconut oil or a neutral cooking oil like avocado oil
⅓ cup (78 ml) honey may substitute maple syrup
⅓ cup (66 g) granulated turbinado, or coconut sugar
1 ½ teaspoons vanilla extract
½ teaspoon table salt

Optional add-ins (use all or none of these)

2 Tablespoons chia seeds
2 Tablespoons flax seed
2 Tablespoons cacao nibs

For topping

⅔ cup (100 g) semisweet chocolate chips I like to use a blend of mini and regular
Sea salt for sprinkling

Instructions

Preheat oven to 300F (150C) and line a rimmed baking sheet with parchment paper. Set aside.
In a large mixing bowl, stir together oats, nuts, cocoa powder, coconut, and any of the optional add-ins listed at the bottom of the recipe.
3 ½ cups old-fashioned oats, 1 cup chopped nuts, ⅓ cup natural cocoa powder, ⅓ cup shredded coconut, 2 Tablespoons chia seeds, 2 Tablespoons flax seed, 2 Tablespoons cacao nibs
In a separate, medium-sized bowl, whisk together (melted) coconut oil, honey (or maple syrup), sugar, vanilla extract, and salt.
⅓ cup melted coconut oil, ⅓ cup honey, ⅓ cup granulated, 1 ½ teaspoons vanilla extract, ½ teaspoon table salt
Pour the wet ingredients over the oat mixture and use a spatula to stir until all of the dry ingredients are coated with the wet.
Spread into an even layer onto prepared baking sheet and transfer to center rack of 300F (150C) preheated oven and bake for 40 minutes or until granola appears dry.
Immediately after removing from the oven, sprinkle chocolate chips and flaky sea salt over the surface of the granola (see note). Allow granola to cool completely, then use your hands or a wooden spoon to break the granola into clumps (if you break up the granola before it has cooled completely you will not have a clumpy granola).
⅔ cup semisweet chocolate chips, Sea salt

Video

Notes

Chocolate chips

Note that the chocolate will remain soft and melty for quite a while and can be a little messy when you break up the granola. You can let the chocolate sit and then smear it over the surface of the granola for a more even distribution and faster cooling if you prefer.

Storing

Store in an airtight container in a cool, dry place. It should keep for several weeks. Chocolate granola may also be frozen in an airtight container for up to 6 months.

Nutrition