Description
Chocolate Granola is a crunchy, chocolaty snack or breakfast made with oats, cocoa, and a touch of sweetness. Baked until crisp and finished with chocolate chips, it’s perfect over yogurt, with milk, or as a standalone snack.
Ingredients
- 3 cups old-fashioned rolled oats
- 1/3 cup unsweetened cocoa powder
- 1/3 cup maple syrup or honey
- 1/4 cup coconut oil or olive oil, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chocolate chips or chopped dark chocolate
- Optional: 1/2 cup chopped nuts (almonds, walnuts, pecans)
- Optional: 1/4 cup shredded coconut or chia seeds
Instructions
- Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, combine oats, cocoa powder, salt, and any optional dry add-ins like nuts or seeds.
- In a small saucepan or microwave-safe bowl, melt coconut oil. Stir in maple syrup (or honey) and vanilla extract.
- Pour the wet mixture over the dry ingredients and stir until well coated.
- Spread the mixture evenly on the prepared baking sheet in a thin layer.
- Bake for 25–30 minutes, stirring halfway through. Watch closely near the end to prevent burning.
- Let the granola cool completely on the pan—it will crisp up as it cools.
- Once fully cool, stir in the chocolate chips or chopped chocolate.
- Store in an airtight container at room temperature for up to 2 weeks.
Notes
Wait until granola is completely cool before adding chocolate to avoid melting.For extra crunch, avoid overcrowding the pan and bake until edges are slightly crispy.Use certified gluten-free oats if needed.Customize with dried fruit or peanut butter for added flavor.Freeze for longer storage—up to 2 months in a sealed bag.
Nutrition
- Serving Size: 2/3 cup
- Calories: 250
- Sugar: 11g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
