Chocolate Chip Granola

Name: Chocolate Chip Granola
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 cups
Ingredients: 3 tablespoons chia seeds; 1/3 cup water; 2 cups old-fashioned rolled oats; 2/3 cup quick oats; 1/2 cup roasted salted sunflower seeds; 1 cup sliced almonds; 1/3 cup creamy cashew butter; 1/3 cup maple syrup; 1 tablespoon molasses; 1/3 cup oil; 1/2 tablespoon vanilla extract; 1/2 cup mini dark chocolate chips; flaked sea salt

User Reviews

5.0

18 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
4 cups
Calories
370 kcal
Course
Breakfast
Cuisine
American

Chocolate Chip Granola

Iris Warren

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This chocolate chip granola is a simple homemade granola recipe that will remind you of your favorite chocolate chip cookie! Perfect as a snack, with yogurt, milk – however you like! Easily adaptable to be nut-free, also vegan and gluten-free friendly.

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Ingredients

Servings

3 tablespoons chia seeds
1/3 cup water
2 cups old-fashioned rolled oats
2/3 cup quick oats see notes
1/2 cup roasted salted sunflower seeds
1 cup sliced almonds see notes
1/3 cup creamy cashew butter or sunbutter to keep nut free
1/3 cup maple syrup
1 tablespoon molasses
1/3 cup oil melted & cooled coconut, avocado, or light olive
1/2 tablespoon vanilla extract
1/2 cup mini dark chocolate chips
flaked sea salt for sprinkling once cooled

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Instructions

Preheat oven to 325ºF and line large baking sheet with parchment paper or silicone mat. Set aside.
Make chia seed gel: In a small bowl combine chia seeds with water; set aside for about 3-4 minutes until mixture gels together.
Combine dry ingredients: In large bowl combine rolled oats, quick oats, almonds, sunflower seeds.
Combine wet ingredients: In medium bowl combine nut or seed butter with oil, maple syrup, molasses and vanilla. Note: if nut or seed butter is very thick, try warming up first.
Combine together: Now stir in chia seed mixture and add dry ingredients. Use large wooden spoon or sturdy silicone spatula to combine, using hands at end as necessary to get the mixture fully coated.
Bake: Spread onto lined baking sheet, spreading out almost flat but keeping some chunks. Bake granola for 15 minutes, then flip the granola using flat spatula (to prevent from browning too much) and bake for another 15-18 minutes, until lightly golden.
Cool: Remove granola from oven and allow to cool for about 15 minutes on baking sheet. Next sprinkle mini chocolate chips over granola and gently cluster granola together – this will melt some of the chocolate chips. Finish with flaked sea salt and allow granola to cool completely – about one hour.
Store: Transfer granola to airtight container. Granola will keep at room temperature about 2 weeks.

Notes

Using quick oats help create better clusters and bind the ingredients together. If you only have rolled oats, pulse about 3/4 cup or rolled oats a few times in a food processor (i.e. NutriBullet) until broken down – but don't pulse too long or you'll end up with flour.
NutriBullet
To make nut-free: omit almonds and use 2/3 cup of sunflower seeds with 2/3 cup pepitas. Use sunflower seed butter instead of cashew.
Nutrition approximate and based on 1/3 cup servings.

Nutrition Information

Show Details

Serving 1g Calories 370kcal (19%) Carbohydrates 33g (11%) Protein 9g (18%) Fat 23g (35%) Saturated Fat 4g (20%) Polyunsaturated Fat 13g Fiber 7g (28%) Sugar 12g (24%)