Description
This easy and delicious Chocolate Granola recipe combines rich cocoa flavor with crunchy oats and melty chocolate chips for a perfect homemade breakfast or snack. Ready in just 35 minutes, it’s a healthier alternative to store-bought versions and can be customized with your favorite sweetener and chocolate types.
Ingredients
Wet Ingredients
- 1/4 cup coconut oil
- 1/3 cup maple syrup (or honey or your preferred sweetener)
- 1 teaspoon vanilla extract (optional)
Dry Ingredients
- 4 tablespoons unsweetened cocoa powder
- 1/4 teaspoon sea salt
- 3 cups old fashioned rolled oats
Add-ins
- 1/2 cup dark chocolate chips (dairy or non-dairy; substitute with preferred chocolate chips)
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (163°C). Line a large rimmed baking sheet with parchment paper and set aside to prevent sticking and ease cleanup.
- Melt and Mix Wet Ingredients: Place the coconut oil in a large bowl and microwave for 30-40 seconds until melted if it’s solid. Add the maple syrup, cocoa powder, vanilla extract (if using), and sea salt. Whisk thoroughly to combine. If the mixture starts to solidify after whisking, microwave again briefly for 20-30 seconds until melted again.
- Combine with Oats: Add the rolled oats to the wet mixture and stir well until all oats are completely coated in the chocolate mixture.
- Spread and Pack: Pour the granola mixture onto the prepared baking sheet. Spread it evenly to about 1/4 inch thickness and firmly pack it down to encourage the formation of large clusters while baking.
- Bake: Place the pan on the middle rack of the oven and bake for 25 minutes. Rotate the pan halfway through (after about 15 minutes) for even cooking, but do not stir the granola.
- Cool and Add Chocolate: Remove the granola from the oven and allow it to cool completely on the baking sheet without stirring. Once cooled, break the granola into chunks and stir in the dark chocolate chips. Optionally, sprinkle additional flaky sea salt on top before serving.
Notes
- You can substitute coconut oil with another neutral oil like avocado oil if preferred.
- Maple syrup can be swapped for honey or other liquid sweeteners, adjusting taste and texture accordingly.
- If you want clusters without chocolate chips melting into the granola, add the chips after the granola cools completely.
- Store granola in an airtight container at room temperature for up to two weeks.
- Add nuts or seeds to the mixture before baking for extra texture and nutrition.
