You probably already know that I love granola. What you probably don’t realize is that I have a thing about chocolate.
Wait. You probably already knew this ( obvious) Hmph.
You won’t be shocked to learn that I have a recipe for chocolate-flavored granola. Who doesn’t like a healthier version of Cocoa Puffs?
This chocolate granola was inspired by a recipe I recently tried by Simply Elizabeth. I ate the entire bag within a few days, and I knew I had to make a blog version.
This recipe requires only nine ingredients and approximately thirty minutes to make.
Nuts, oats, chia seeds, and coconut make up the base. For a healthier version, I used maple syrup and natural coconut sugar. The chocolate flavor is a combination of cocoa powder, vegan dark chocolate, and coconut sugar. Come to Mama, yes!
This is the perfect on-the-go breakfast or snack. This granola is great with coconut yogurt, berries, and some berries to make a quick summertime snack or breakfast when you don’t want to cook.
Ingredients
- 3 cups of gluten-free rolled Oats
- One cup raw chopped nuts (almonds or walnuts work best).
- 1/4 cup desiccated coconut or shredded (unsweetened).
- 2 Tbsp Chia seeds
- Use three tablespoons of organic coconut sugar, new sugar, or another dry sweetener.
- 1 tsp of sea salt
- Cocoa powder, 1/3 cup
- 1/4 cup coconut (or avocado) oil
- Add more maple syrup to taste, or use another liquid sweetener.
- 1/2 cup vegan dark chocolate chunks or chips ( optional / sweeter chocolates are best – Trader Joe’s 72% dark bar is my favorite)
Instructions
- Preheat oven to 340 degrees F (171 C).
- Add the oats to a Food Processor or mixing bowl. Also, add the nuts, coconut, Chia Seeds, Coconut Sugar, Salt, and Cocoa Powder. To combine, pulse a few times or stir.
- Warm the coconut oil with maple syrup in a small pan over low heat until they melt and combine. Pour the coconut oil and maple syrup over the dry ingredients, then mix or stir. The oats will be finer if you use a food processor to break them down.
- Spread the mixture onto a baking tray (or multiple baking sheets if you are making a large batch) and bake it for 17-24 mins (or until fragrant with a deep golden color). Stir a little near the halfway mark to ensure even cooking.
- Allow to cool completely. Add chocolate (optional). If you place it in a container with an airtight seal, the mixture should last for several weeks. Store in the freezer for up to a month.
