Dark Chocolate Granola + Valentine’s Twist
User Reviews
4.9
Dark Chocolate Granola + Valentine’s Twist
Description
Dark Chocolate Granola + Valentine’s Twist combines hearty rolled oats, coarsely chopped almonds, shredded coconut, and Dutch-process cocoa powder, creating a chocolate-infused granola base lightly sweetened with brown sugar and pure maple syrup. Melted coconut oil and vanilla extract add richness and aroma, while kosher salt balances the flavors. The granola is baked slowly at 250°F to develop a crisp texture and deep scent. After baking, chocolate chips are added to melt and incorporate upon cooling, which creates pockets of chocolate throughout.
Optionally, freeze-dried strawberries and vanilla yogurt bites are included to provide tartness, sweetness, and a varied texture that visually brightens the granola. The cooled granola is broken into clusters perfect for breakfast or snacking.
This granola blends chocolate and subtle fruit notes for a flavorful twist on a classic breakfast staple. It stores well and can be enjoyed on its own, with milk, or sprinkled over yogurt.
Ingredients
- 3 cups rolled oats not quick
- 1 cup almonds coarsely chopped
- ¾ cup shredded coconut sweetened or unsweetened
- ½ cup Dutch-process cocoa powder unsweetened or dark cocoa powder
- ⅓ cup light brown sugar or dark brown sugar
- ¼ cup pure maple syrup
- ¼ cup coconut oil avocado oil or a neutral oil like canola or vegetable oil, melted
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt coarse
- 1-2 cups chocolate chips
- freeze-dried strawberries optional
- vanilla yogurt bites optional
Instructions
- Preheat the oven to 250 degrees F. Line two large (11X17-inches or so) baking sheets with parchment paper or silpat liners and set aside.
- In a large bowl, combine the oats, almonds, coconut, cocoa powder and brown sugar and mix well.
- In a separate bowl or liquid measuring cup, combine maple syrup, oil, vanilla and salt.
- Slowly pour the maple syrup mixture over the oatmeal mixture, stirring well. Spread the granola evenly on the two prepared baking sheets.
- Cook for 1 hour, stirring once or twice, until the granola smells fragrant. Add an additional 10-15 minutes if needed to help the granola crisp up a bit.
- Remove the granola from the oven and immediately sprinkle the chocolate chips on top. Stir very lightly if you want to incorporate them a bit into the granola and then walk away. Let the granola rest until the chocolate chips have melted and then cooled, 1-2 hours (you can speed this up by popping the baking sheets into the refrigerator).
- Break the granola into clumps and add freeze-dried strawberries and vanilla yogurt bites, if desired. Store in an airtight container for 1-2 weeks.
Notes
- Freeze-dried strawberries and vanilla yogurt bites add tartness and sweetness as optional mix-ins.
- Bake at low temperature and stir occasionally to achieve a crunchy, evenly toasted granola.
- Allow chocolate chips to melt into the warm granola after baking for even distribution.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32Servings (8 cups of granola)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 145kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 2mg | 1% |
| Sodium | 41mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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