This chocolate granola recipe is so easy – requiring only 9 ingredients and about 10 minutes effort. If you’ve ever wanted to start the day with chocolate, here’s your excuse.
Why you’ll love it
This chocolate granola is next level. It’s rich and chocolatey, using mostly healthy ingredients and you can adjust to make it healthier, if you prefer. Or just have it on hand as a breakfast treat.
- Super easy to make.
- Double the chocolate flavour.
- Chunky and crunchy.
- Flexible and customisable.
- Great for snacking or an easy breakfast on the go.
Table of contents
Since I created my first granola recipe, this chocolate version was always on the cards. It’s just easy-to-make snack food and incredibly hard to resist. Speaking from experience.
Chocolate granola ingredients
- Oats (1): Use whole, rolled oats and if you’d like this to be GF make sure your oats are certified GF.
- Almonds (2): You can use sliced, slivered or roughly chopped almonds. You can also substitute your favourite nuts.
- Brown sugar (3): I love the flavour this adds and its ability to help this granola clump but you can swap it for more maple syrup or honey.
- Chocolate chips (4): I use a combination of dark and milk. You can use whatever combination you like.
- Coconut oil (5): Coconut oil does give a slight (not strong) coconut flaovur but this also works with a good light flavoured olive oil.
- Unsweetened cocoa (6): I use dutch processed cocoa for it’s dark colour but any will work, even raw cacao.
- Maple syrup (7): You can swap this out for honey, rice malt syrup or golden syrup.
- Sea salt flakes (8): Chocolate and salt are a delicious combination and I just love the little touch of salt in each mouthful. If you don’t like the salty, sweet combo leave it out but still add a pinch of table salt for flavour balance.
- Sultanas (9): You could swap these for raisins, currants, dried cranberries or even chopped dried figs. In fact any dried fruit will work here.
You can also add coconut flakes or shredded coconut for a little chew and coconut flavour.
What you’ll need
- A large bowl
- A baking tray
- Baking paper
How to make it
You’re going to love how easy it is to make this chocolate granola and in less than an hour, you’ll have a big batch of ready made cereal for a quick and super delicious breakfast.
- Combine the oil, maple syrup and cocoa (photo 1) and mix it together until it looks like shiny ganache (photo 2).
- Add oats, almonds, sugar and salt (photo 3) and give it all a really good mix until everything is evenly coated.
- Spread it out on a baking tray covered with baking paper (photo 4) and bake for 15 minutes. Give it a mix around and bake for another 15 minutes.
- Add the sultanas (photo 5) and bake for a final 10 minutes.
- Add half the chocolate chips (photo 6) and let it sit for 5 minutes before mixing. Scatter the remaining chocolate chips over the top and let it cool completely.
More granola mix ins?
- Seeds: Sunflower seeds and pepitas are great – I use them a lot and they have a great nutty flavour.
- Coconut: desiccated, shredded or flakes. Make sure they’re unsweetened so you can control the sweetness of your granola.
- Other dried fruit: Pretty much any dried from from berries to figs and dates will work in this granola.
- Nut butters: Almond butter, peanut butter and even coconut butter will work. Add a couple of tablespoons to the syrup mixture at the start.
How long does granola last?
Homemade granola will last well stored in the pantry in an airtight container for 2-3 months.
Granola can be frozen for up to 6 months but is best double bagged in ziplock bags or in a bag in an airtight container.
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Homemade Chocolate Granola
- Preheat oven to 180C / 350F / 160C fan forced. Line a baking tray with baking paper.
- In a large bowl whisk together the oil, maple syrup and cocoa until smooth.
- Add the oats, almonds, sugar and sea salt and mix with a spatula until everything is fully coated.
- Spread the mix out onto the baking tray in an even layer.
- Bake for 15 minutes, give it a mix, moving the edges into the middle and the middle outwards, then bake another 15 minutes.
- Add the sultanas. Give the granola a mix and bake for a further 10 minutes.
- While still hot, scatter over half of the chocolate chips. Let it sit for 5 minutes, then mix it all around. Scatter the remaining chocolate chips over the top.
- Let it cool completely before and transferring to an airtight container.
- Stores well in the pantry in an airtight container for 2-3 months.
- Granola can also be frozen but make sure it’s double bagged in ziplock bags or in a bag, inside an airtight container.
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