Chocolate Granola Recipe
User Reviews
5
Chocolate Granola Recipe
Description
The Chocolate Granola combines jumbo oats with chopped brazil nuts, sunflower seeds, sesame or flax seeds, and desiccated coconut. These ingredients are coated with sunflower oil, maple syrup, and unsweetened cocoa powder, which gives the granola its chocolate flavor. Baking at 180°C (350°F) crisps the mixture while preserving the nutty and toasted notes from the seeds and coconut. After baking, while still warm, dried cranberries and dark chocolate chips are mixed in, allowing the chocolate to melt slightly and cluster the granola.
The resulting texture is crunchy and slightly chewy from the dried fruits, with bursts of cocoa richness balanced by the natural sweetness of maple syrup and cranberries. This granola works well as a plant-based breakfast option or snack. It can be enjoyed plain, with almond milk, or paired with fresh berries or compotes for variety.
Store the granola in an airtight container at room temperature and consume within 10 days for best freshness. If preferred, dried fruits and chocolate chips can be added after the granola cools, though this will reduce cluster formation. The recipe allows flexibility in seeds and nuts, while ensuring a balance of tasty and textural components.
Ingredients
- 300 g (10.5oz/3 cups) oats if on a strict GF diet, ensure they're labelled gluten free, jumbo
- 100 g (3.5oz/1 cup) brazil nuts roughly chopped (or mix with walnuts)
- 50 g (2oz/½ cup) sunflower seeds
- 25 g (2 tbsp) sesame seeds (or flax seeds)
- 50 g (2oz) dessicated coconut
- pinch salt (fleur de sel, Celtic sea salt or Maldon flakes)
- 3 tablespoon cocoa powder I use Van Houten, unsweetened
- 75 g (5 tbsp) sunflower oil or other neutral oil like grapeseed/canola
- 75 g (5 tbsp) maple syrup
To add after baking:
- 100 g (3.5oz/¾ cup) dried cranberries or golden raisins, plump
- 125 g (4.5oz) dark chocolate chips Vegan if necessary, or drops or grated chocolate
Instructions
- Preheat the oven to 180°C (160°C fan)/350°F (Gas 4).
- In a large bowl, mix all the ingredients except the chocolate and dried fruits. Mix well until completely coated in the oil and maple syrup.
- Cover a baking tray with baking paper (or a silicone mat). Spread out the oat mixture evenly. Bake in the oven for 20 minutes, turn over the mixture and return to the oven for a further 15-20 minutes.
- As soon as out of the oven, immediately sprinkle over the chocolate chips/drops/grated chocolate and the dried fruits over the hot granola (see note*). Turn over the granola to mix in the melted chocolate and dried fruits. Leave to cool- either on the counter at room temperature or for at least 15 minutes in the fridge for chocolate to set.Transfer to a sealed container when cool.
Notes
- Store granola in an airtight container at room temperature; best within 10 days for freshness.
- For faster preparation, add chocolate chips and dried fruits after granola has cooled; melted chocolate clusters won’t form but flavor remains.
- Serve with unsweetened almond milk, fresh berries, or homemade rhubarb compote for a vegan option.
- For non-vegan servings, pair granola with yogurt, milk, or fromage blanc.
User Reviews
Overall Rating
5
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