This healthy chocolate granola recipe is made with simple ingredients you may already have on hand. Tossed with coconut oil and pure maple syrup, it’s naturally dairy-free and vegan, too. Customize it as you see fit, adding dried fruit like cherries, raisins, or cranberries. You can even lower the added sugar for a dark chocolate granola flavor. It’s easy to taste and adjust as you go!
Ingredients You’ll Need
Shredded coconut and sliced almonds work together to create an “Almond Joy” flavor, but this granola recipe is flexible, so you can make any swaps you like. Substitute chia seeds, pumpkin seeds, or sunflower seeds for a nut-free crunch, or use walnuts or pecans instead of almonds for a buttery texture. You can also add hulled hemp seeds for more protein, or add ground flax seeds for more filling fiber. Be sure to use certified gluten-free oats if you need a gluten-free recipe. You can even leave out the oats to make a grain-free granola!
How to Make Chocolate Granola
Preheat the oven to 325ºF and line a large baking sheet with parchment paper. Using a lower temperature for this recipe will help prevent burning before everything is crispy. In a large bowl, combine the dry ingredients, including the rolled oats, coconut, almonds, cacao powder, sugar, and sea salt. Pour in the wet ingredients, including the maple syrup, coconut oil, and vanilla extract. Stir until everything looks well-coated. Transfer the granola mixture to the prepared pan (I use a half-sheet size) and press it evenly into the bottom. Bake for 15 minutes, then stir well so the granola will crisp evenly. (The edges tend to cook faster than the center, so try to break up the center area and bring some of that to the edges when you stir, so you don’t wind up with burnt or under-cooked pieces.) Return the pan to the oven and bake for another 10 to 15 minutes, or until your kitchen smells like brownies. Remove the granola from the oven and let it cool completely. It might not look crispy right away, but it will firm up as it cools. Once it’s cool, break the granola into small or large granola clusters, then store it in a large airtight mason jar. (You may need two jars, depending on the size. This recipe makes roughly 6 cups of granola.) For a double-chocolate granola, you can also stir in a few mini chocolate chips. It makes it taste like dessert! Storage Tips: Assuming you baked the granola evenly (without any moist spots remaining) it will keep well in an airtight jar at room temperature for up to 2 weeks, or in the fridge for up to a month. You can also freeze granola for an even longer shelf life, up to 6 months. Do not leave the granola sitting out, uncovered, for more than 24 hours. In my experience, it will lose its crunch if you don’t keep it tightly covered in a jar. Looking for more granola recipes? Try Peanut Butter Granola, Grain-Free Granola, or Oil-Free Granola for more ideas. If you try this chocolate granola recipe, please leave a comment and star rating below letting me know how you like it!
