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Dark Chocolate Granola + Valentine’s Twist
4.9 from 74 votes

Dark Chocolate Granola + Valentine’s Twist

This dark chocolate granola blends rolled oats, chopped almonds, shredded coconut, and Dutch-process cocoa powder for a rich, crisp base accented by light brown sugar and maple syrup sweetening. Coconut oil and vanilla enhance flavor and texture, while salt balances sweetness. After slow baking at a low temperature until fragrant and crunchy, melted chocolate chips are stirred in with optional freeze-dried strawberries and vanilla yogurt bites for added flavor and festive appearance.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 32 Servings (8 cups of granola)
Course: Snacks
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. In a large bowl, combine the oats, almonds, coconut, cocoa powder and brown sugar and mix well.
  3. In a separate bowl or liquid measuring cup, combine maple syrup, oil, vanilla and salt.
  4. Slowly pour the maple syrup mixture over the oatmeal mixture, stirring well. Spread the granola evenly on the two prepared baking sheets.
  5. 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.
  6. 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).
  7. 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

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%)

Nutrition Facts

Serving: 32 Servings (8 cups of granola)

Amount Per Serving

Calories

% 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.