Chocolate Granola
A rich, chocolatey granola made with cocoa powder, maple syrup, and dark chocolate chips. Crunchy, satisfying, and easy to customize – perfect for breakfast, snacking, or dessert.
Ingredients
- 1/4 cup coconut oil melted; or substitute with butter or neutral oil
- 1/3 cup maple syrup or honey/agave
- 4 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract optional
- 1/4 tsp sea salt
- 3 cups old fashioned rolled oats
- 1/2 cup dark chocolate chips dairy or non-dairy
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, melt the coconut oil if solid. Whisk in maple syrup, cocoa powder, vanilla extract, and sea salt until smooth and glossy.
- Add oats: Stir in rolled oats until fully coated with the chocolate mixture.
- Spread and press: Transfer to baking sheet and spread into an even 1/4-inch layer. Press down firmly with a spatula or your hands to encourage clusters.
- Bake: Bake for 15 minutes without stirring.
- Cool completely: Remove from oven and let cool fully on the baking sheet. Once cooled, break into chunks and stir in chocolate chips.
Notes
For larger clusters: Don’t stir during baking and press the mixture down well before baking. Add-ins: Customize with nuts, seeds, dried fruit, coconut flakes, or spices like cinnamon. Storage: Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months. Less sweet: Reduce maple syrup to 1/4 cup or substitute part with unsweetened applesauce. Oil-free option: Use mashed banana or applesauce instead of oil, though texture will be softer and less clustered. Crunch fix: If not crunchy after cooling, return to the oven for 5–10 minutes at 300°F.
