Who says you can’t have chocolate for breakfast? That healthy chocolate granola served with some soy milk or on yogurt is a good way to start the morning.
I am totally hooked on granola. Like hook, line and feather. I love to cook a batch on the weekend so I have something for breakfast all week. This Chocolate Raspberry Granola is a delicious, non-traditional granola recipe that you’re sure to love. If you want a more traditional granola, check out mine Healthy Vegan Granola Recipe – it’s the BEST!
Why you’ll love this recipe
- A quick and easy breakfast option: making granola at home is very easy and much cheaper than buying granola at the store. I love to bake a batch of granola on the weekend to eat throughout the week.
- Perfect granola bars: Use the tips below to make delicious chunky granola. The best in my opinion!
- This recipe is vegan, without eggs dairy freeand it can be done easily gluten free too!
Ingredients you will need
- Old fashioned rolled oats: Use certified gluten-free oats to make this recipe gluten-free. Do not use quick or steel cut oats for this recipe.
- coconut oil: If you don’t like coconut oil, you can also use canola oil or another oil with a neutral flavor. Olive oil also works as the flavor pairs well with the dark chocolate notes of the cocoa powder.
- maple syrup: adds some natural sweetness. You can also use honey if you prefer.
- Cocoa powder: adds that rich chocolate flavor. You want to use natural cocoa powder.
- Vanilla extract: pairs well with chocolate.
- sea salt: brings out the flavor of this granola.
- Mini chocolate chips: optional but very fun!
See the recipe card below for a complete list of ingredients and measurements.
Flavor variations / add-ons
- Freeze-dried berries: My favorite addition to this chocolate granola is freeze dried fruit! I love adding raspberries or strawberries to the mix as they pair well with the chocolate. If desired, add about 1/2-3/4 cup of freeze-dried fruit to this granola after it cools.
- Espresso powder: Give the granola a hint of coffee by adding 1/2 teaspoon of espresso powder when mixing the granola before baking.
- Nuts/seeds: Swap nuts and seeds in this granola. I will often substitute chopped pistachios for the almonds. Walnuts and pecans would be great too. You can also add hemp hearts or chia seeds instead of ground flax seeds.
- Dried fruit: dried cranberries or blueberries would be delicious with this chocolate granola. I would add up to 1/2 cup of dried fruit after the granola has cooled.
- Orange zest: Do you love these chocolate oranges that you can buy for Christmas? Add some orange zest to the cooled granola for some orange flavor.
- Cinnamon: Do you like the combination of cinnamon and chocolate? Add 1/2 teaspoon of cinnamon to the granola mix before baking for a hint of cinnamon.
Step by step
Step 1: Add all the granola ingredients, except the coconut flakes and chocolate chips, to a large bowl.
Second step: Stir the granola ingredients until well combined. Transfer to a baking tray lined with baking paper.
Step Three: Press the granola into a large flat dough. You want everything to touch so that lumps form. Bake for 15 minutes and then add the coconut flakes and press again into a smooth dough. Bake for another 5-8 minutes.
Four steps: Do not stir! Let the granola cool completely, then break it into pieces. Add the chocolate chips, then transfer to an airtight container to store.
What do you eat with chocolate granola?
There are so many great ways to enjoy this homemade vegan granola recipe. Here are some of my favorites:
- pour some into a bowl with some soy milk and fresh fruit. I really like to eat this granola with sliced bananas, chopped strawberries or fresh raspberries.
- serve over your favorite vegan yogurt with fruit.
- use it on top of a simple chia pudding like this one mocha chia pudding.
- add a little crunch to your overnight oats by sprinkling this granola on top when serving. It would be delicious with these vegan protein overnight oats.
- Sprinkle on top of a smoothie or smoothie bowl – this would be delicious peanut butter mocha shake.
- eat it alone as a tasty snack! I loved snacking on granola when I was pregnant. (I even wrote a post about my favorite plant-based pregnancy snacks!)
Expert advice
- Line the baking sheet with parchment paper so the maple sticks to the granola and doesn’t stick to the pan.
- When you spread the granola on the baking sheet, press it lightly onto the pan into a large dough. You want everything to be touching so that the individual oats, nuts, and coconut stick together as they cook.
- Stir this granola just once during baking when you add the coconut flakes. If you want a chunky granola, you want to avoid stirring.
- Do not stir after baking! Be sure to let the granola cool completely before breaking it up and transferring it to a storage container. The cooling time allows the sugar in the maple syrup to re-harden and allow the lumps to form for a chunky granola.
Frequently asked questions about recipes
Personally, I don’t consider granola to be junk food. While granola has a reputation for being high in sugar, it’s also a nutrient-dense food with many redeeming qualities, including healthy fats and plenty of fiber.
Granola can be stored in an airtight container or jar in the pantry for up to 2-3 months. If you want to keep it longer, you can store it in a bag in the freezer for up to 6 months.
It’s super easy to make this gluten-free granola recipe—just use certified gluten-free oats.
More delicious recipes you’ll love
If you make this recipe, be sure to leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating below. This helps others find my recipes! I always love to see your recipes, so tag me on Instagram.
Chocolate granola
Chocolate and raspberries are a winning combination in this chocolate raspberry granola. Serve with yogurt or almond milk.
Avoid screen dimming
Instructions
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Preheat oven to 350 degrees Fahrenheit.
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In a large bowl, add the oats, oil, maple syrup, cocoa powder, vanilla, sea salt, almonds and pumpkin seeds. Stir to mix.
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Spread the oat mixture into a flat dough on a baking sheet lined with parchment paper or a Silpat mat. (Make sure everything is in contact.)
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Bake for 15 minutes and then stir in the coconut flakes. Put a flat dough back in and bake for another 5-7 minutes or until the coconut is golden brown.
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Allow the granola to cool completely on a baking sheet. Break into pieces and add the chocolate chips. Transfer to an airtight container to store.
notes
- Gluten free: Use certified gluten-free oats to make this gluten-free recipe.
- Oil: Use whatever neutral-flavored oil you have, such as canola or vegetable oil. I also like this granola with olive oil.
- Add-ons: freeze dried fruit, dry fruit, change nuts/seeds, add orange zest, stir in 1/2 tsp cinnamon.
- Storage: store granola in an airtight container or jar in the pantry for up to 2-3 months. Store in the freezer in a bag for up to 6 months.
nutrition
Service: 1to serve | Calories: 279kcal | Carbohydrates: 27g | Protein: 5g | Fat: 18g | Saturated fat: 4g | Polyunsaturated fats: 4g | Monounsaturated fats: 8g | Trans fats: 0.05g | Cholesterol: 1mg | Sodium: 56mg | Potassium: 202mg | Fiber: 4g | Sugar: 12g | Vitamin A: 12UI | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 2mg