5 from 12 votes
Chocolate Chip Granola
Chocolate Chip Granola is made by baking rolled oats and sliced almonds coated in melted coconut oil, pure maple syrup, honey, vanilla, and sea salt at low heat until golden and crisp. The granola develops clusters with a satisfying crunch, complimented by mini chocolate chips added after baking or close to the end for melty pockets of sweetness. It offers a textured, nutty base ideal for breakfast or snacking.
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
Servings:
14
servings
Calories:
166 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 cups rolled oats old fashioned
- 1 ½ cups almonds sliced
- 3 TBSP coconut oil melted
- ¼ cup pure maple syrup
- 2 TBSP honey
- 1 ½ tsp vanilla extract pure
- ¼ tsp salt sea salt
- ¼-½ cup mini chocolate chips
Instructions
- Preheat oven to 300°F with wire rack in the center/middle position. Line a 11×17-inch rimmed baking sheet with parchment paper.
- In a large bowl, combine oats and sliced almonds.
- In a small bowl whisk together melted coconut oil with maple syrup, honey, vanilla, and salt. Pour over oats/nuts and mix well to coat.
- Use a silicone spatula or bowl scraper to transfer the granola mixture onto the parchment paper lined baking sheet and spread out very well in a super thin layer for crispiest results. Nearly all the parchment paper should be covered by granola (unless you're using a bigger pan). Pat to flatten.
- Bake on the center rack at 300°F for 20 minutes. When timer beeps, rotate the pan 180 degrees for even toasting and continue to bake an additional 10-15 minutes or until golden and crispy. Keep an eye on it and yank from the oven once it's your idea of crispy golden perfection.
- NOTE: I don't stir at the halfway mark so i can break it into chunky clusters when it cools off.
- Once you remove your granola from the oven, add mini chocolate chips and allow it to cool on the baking sheet until completely cooled. This will give it the necessary time to get that signature crunch we all know and love. (The granola will not be fully crisp until it has cooled)
- Once it's cooled and crispy – dig in! Granola will keep for up to two weeks in a lidded airtight container. Enjoy as a snack, in your favorite trail mix, or on top of yogurt with fresh fruit and all your favorite toppings.
Cup of Yum
Notes
- Store the granola in an airtight container at room temperature for up to two weeks to maintain crispness.
- This recipe yields approximately 3.5 cups, or fourteen 1/4-cup servings.
- Do not stir the granola while baking to encourage formation of clusters and varied texture.
- Add mini chocolate chips after baking or near the end of baking to prevent them from melting completely.
- Keep an eye on the granola during the last 10-15 minutes of baking to achieve your preferred level of crispness and color.
Nutrition Information
Calories
166kcal
(8%)
Carbohydrates
19g
(6%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.01g
(1%)
Cholesterol
0.5mg
(0%)
Sodium
45mg
(2%)
Potassium
129mg
(3%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
7IU
(0%)
Vitamin C
0.03mg
(0%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14 servings
Amount Per Serving
Calories 166
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 0.5mg | 0% |
| Sodium | 45mg | 2% |
| Potassium | 129mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.