Rich Chocolate Granola – Connoisseurus Veg

This chocolate granola is super easy to make and deliciously addictive! Sweet, crunchy and loaded with chocolate flavor, it’s perfect for breakfast or snack!

This chocolate granola recipe is one of my favorite things in the whole world. But I rarely make it, because I know if I do I’ll pretty much eat the whole batch as soon as it comes out of the oven.

This stuff is GOOOOOOD. Some people think of granola as a health food, but I’m here to tell you that it’s pure indulgence. With ingredients like cocoa, almonds, coconut and maple syrup it should be pretty amazing.

It’s also very easy to make. There was a time when I thought homemade granola was something for the super-ambitious home cook, but it’s not. All you have to do to make granola is mix a handful of ingredients (easy to find) and bake them. This is! Once you’ve done this, you have a great batch of granola for breakfast and snacks that will last for weeks. Unless you’re me and devoured it all in ten minutes.

Jump to:

Ingredients you will need

• Rolled oats Use certified gluten-free oats if necessary.
• Canola oil Feel free to substitute another baking oil here, such as corn oil, coconut oil, or vegetable oil.
• Almonds. Almost any kind of dried fruit can be substituted here. Try walnuts, pecans or hazelnuts. For nut-free granola, try pumpkin or sunflower seeds.
• grated coconut The recipe calls for unsweetened shredded coconut, but sweetened works well if that’s all you can get.
• Maple syrup Another liquid sweetener such as agave could be substituted if needed.
• Brown sugar. Use organic sugar to keep the recipe vegan.
• Cocoa powder without sugar.
• cinnamon
• Sal.
• Raisins. If you want, you can substitute another dried fruit like cherries or blueberries, or even chocolate chips.

How is it done

The following is a detailed photo tutorial on how to make this dish. Scroll down if you want to jump straight to the recipe!

• Mix all ingredients except raisins in a large bowl. It may take a bit of stirring to get all the oats coated evenly, so keep at it for a minute or two!

• Divide the mixture onto two baking sheets lined with parchment paper. Spread it out in an even layer, but not too thin – keeping it relatively thick will ensure that the granola clumps together.
• Bake the granola until dry and lightly browned around the edges. Stay tuned! We’re cooking it on low heat, and it might take a while, but I’ve also seen some variation in cooking time when using different ovens.

• Place the baking sheets on cooling racks when the granola is done baking. Allow to cool completely, then transfer to a storage container and gently fold in the raisins.

Tip: If you want to keep your granola clumps, be sure to be gentle when transferring the granola from the baking sheets. I like to use a spatula to remove large pieces at a time.

Shelf life and storage

Chocolate granola will keep in an airtight container at room temperature for about 3 weeks. I don’t recommend freezing it as it will probably lose its crispness.

Frequently asked questions

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