Chocolate Granola is super easy to make and is yummy for breakfast either on its own or as a topping for yogurt. It’s full of healthy ingredients and will keep for several weeks when stored in an airtight container. I like to package the Chocolate Granola in treat bags tied with a decorative ribbon for wonderful homemade Christmas presents. I also like to munch on the granola as a snack.
Is Granola Healthy?
It depends! Naturally sweetened granola made with whole grains, nuts and seeds and unrefined oils or extra virgin olive oil is full of health benefits. On the other hand, granola that is loaded with refined sugars, made high saturated fats and high in calories is not so healthy. This Chocolate Granola is naturally sweetened, low in calories and filled with heart-healthy ingredients. It’s also delicious!
Ingredients for Chocolate Granola
I used the following ingredients for this Chocolate Granola, adapted from a Sister Pie recipe: Old-fashioned oats, raw buckwheat groats, unsweetened flake coconut, unsweetened cocoa, almonds, pecans, allspice, cardamon, ginger, cinnamon, sesame seeds, Chia seeds, Kosher salt, maple syrup, vanilla extract, light brown sugar, extra virgin olive oil and coconut oil. Wow – I know that’s a lot of ingredients! However, the ingredients come together very quickly!
How to Make Chocolate Granola
I started by combining the oats, groats, coconut, nuts, cocoa, spices, seeds and salt in a large bowl.
Once the dry ingredients were thoroughly combined, I turned my attention to the wet ingredients. I added the syrup, vanilla, brown sugar, olive oil and coconut oil to a small saucepan. Then, I heated the syrup mixture over medium-low heat until the coconut oil had melted and the brown sugar had dissolved.
Next, I poured the syrup mixture onto the oat mixture, and stirred everything together until the oat mixture was thoroughly coated.
I divided the granola mixture evenly between two large baking sheets that I had lined with silicon mats. Using a silicon spatula, I spread the mixture out until it was a thin layer. Next, I popped the Chocolate Granola into a preheated 300° F oven for 55 minutes.
After 55 minutes, the granola had dried out and was nicely set. I let it cool completely before breaking it into pieces.
I ended up with about nine cups of amazing Chocolate Granola. It was not too sweet and was perfectly crunchy. The Chocolate Granola is awesome served at breakfast with milk. It is equally awesome sprinkled on top of yogurt or as a mid-day snack. Yum!
Chocolate Granola is super easy to make and is yummy for breakfast either on its own or as a topping for yogurt. It's full of healthy ingredients and will keep for several weeks when stored in an airtight container. I like to package the Chocolate Granola in treat bags tied with a decorative ribbon for wonderful homemade Christmas presents. I also like to munch on the granola as a snack.
- 3 cups Old-fashioned oats
- 2 cups raw buckwheat groats (See Tip 1)
- 1 3/4 cups unsweetened flake coconut
- 1/4 cup unsweetened cocoa
- 1 cup sliced almonds (See Tip 2)
- 1/2 cup pecan pieces (See Tip 2)
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cardamon
- 1/4 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 1/2 Tablespoons sesame seeds
- 1 1/2 Tablespoons Chia seeds
- 1 teaspoon Kosher salt
- 3/4 cup maple syrup (See Tip 3)
- 1 1/2 teaspoons vanilla extract
- 1/4 cup light brown sugar, packed
- 1/2 cup extra virgin olive oil
- 1/3 cup coconut oil
Preheat oven to 300° F. Line two large baking sheets with sides with silicon mats or parchment paper. Set aside.
Combine oats, groats, coconut, cocoa, almonds, pecans, allspice, cardamon, ginger, cinnamon, sesame seeds, Chia seeds and salt in a large bowl. Set aside.
Heat syrup, vanilla extract, brown sugar, olive oil and coconut oil in a small saucepan over medium-low heat until the coconut oil is melted and the brown sugar is dissolved.
Pour syrup mixture over oat mixture; stir with a wooden spoon or silicon spatula until thoroughly mixed.
Divide the granola mixture evenly between the two baking sheets. Spread into thin layers.
Bake in preheated 300° F oven for 55 minutes or until granola appears dry and is set. Remove from oven; cool completely.
Break into pieces and store in an airtight container.
Yield: 9 cups. (See Tip 4)
- Buckwheat groats are the hulled seeds of the buckwheat plant. I bought mine at the local coop. You could also use oat groats.
- I used a combination of sliced almonds and pecans in this delicious granola. You could use whatever mix of nuts or seeds you like such as sunflower seeds, pumpkin seeds, pistachios, etc.
- You could use honey in place of the maple syrup.
- The Chocolate Granola can be packaged in treat bags and tied with a decorative ribbon for homemade Christmas gifts.