Chocolate Granola Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
12
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Calories
282 kcal
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Course
Breakfast
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Cuisine
gluten-free
Chocolate Granola Recipe
Description
The Chocolate Granola Recipe brings together rolled oats, shredded unsweetened coconut, chopped almonds, and cacao powder sweetened with coconut sugar. The mixture is coated with melted coconut oil, maple syrup, and vanilla, then baked on parchment paper at 325ºF. Stirring once during baking helps even toasting and crispness. Baking continues until the granola resembles chocolate brownies in aroma and texture, then cooling allows it to harden and form clusters.
Its chocolate flavor comes primarily from cacao powder combined with the natural sweetness of coconut sugar and maple syrup accents. The coconut and almonds add textured variety with nutty and tropical notes. This granola works well as a cereal with milk, a crunchy yogurt topping, or a portable snack.
The recipe yields roughly six cups, suitable for storing in an airtight container for about a week at room temperature. Omitting coconut sugar reduces sweetness and crunch but will alter texture and flavor balance.
Ingredients
- 3 cups rolled oats gluten-free, if needed, old fashioned
- ½ cup coconut shredded, unsweetened
- ½ cup almonds chopped
- ½ cup cacao powder
- ½ cup coconut sugar
- ½ teaspoon salt
- ½ cup coconut oil melted
- ½ cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325ºF and line a large baking sheet (I use a half-sheet pan) with parchment paper. In a large bowl, combine the oats, coconut, almonds, cacao powder, coconut sugar, and salt. Stir well.
- Add in the coconut oil, maple syrup, and vanilla, and stir again, until the mixture looks evenly coated. Transfer the granola to the prepared pan, and spread it out into a flat layer.
- Bake at 325ºF for 15 minutes, then give the granola a stir to help promote even cooking. The edges will tend to cook faster than the middle, so I like to break up the middle and stir well so that everything will dry out evenly. Bake for 10 to 15 minutes more, until your house starts to smell like brownies.
- Remove the granola from the oven and let it cool completely to let it crisp up. Once it's completely cool, you can break it into granola clusters. Store it in an airtight container for up to a week at room temperature, or for a longer shelf life, I prefer to store it in an airtight container in the fridge for up to 2 weeks. Serve with your favorite fruit, yogurt, or milk, or on its own as a crunchy snack.
Notes
- This recipe yields about 6 cups of granola; nutrition information is estimated per half-cup serving.
- Coconut sugar is key to achieving a crunchy texture; omitting it will reduce sweetness and crispness.
- Store granola in an airtight container at room temperature for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Sodium | 115mg | 5% |
| Potassium | 222mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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