Homemade Chocolate Granola is perfect for an easy quick, pre-made breakfast on the go! A whole batch can last a week or longer making it easy to grab and go in the morning!
In the past I’ve had mixed feelings about granola. I want to like it, but for me it’s been difficult to find some in the store that I actually like and that has a lot of flavor to it. I’m not a fan of dried fruit that much, and it seems to be in most of the granola. Plus there’s a lot of oils in the prepackaged stuff that I don’t like to eat on a regular basis.
Then I tried making homemade chocolate granola for myself and WOW. It is so good I could eat it all the time. It’s even better mixed with milk or yogurt!
What’s Inside:
- Rolled Oats
- Whole Almonds
- Cocoa Powder
- Brown Sugar
- Chocolate Chips
- Maple Syrup
- Oil (I used avocado)
- Salt
- Vanilla Extract
- Chia Seeds
How to Make Homemade Chocolate Granola:
- Preheat the oven to 325 degrees F.
- Place the oats and almonds in a food processor and pulse no more than 6 times. The goal is to break up the oats and almonds, while leaving some whole.
- In a small bowl combine the cocoa powder, brown sugar, maple syrup, oil, salt, vanilla extract, and chia seeds and whisk until throughly combined.
- Place the oat/almond mixture and the chocolate chips in a large mixing bowl.
- Pour the chocolate mixture over the dry ingredients and stir with a rubber spatula or a wooden spoon until everything is combined and coated evenly.
- Line a large baking sheet with either a silicone mat or a piece of parchment paper.
- Put the granola onto the baking sheet and firmly press into an even layer.
- Bake for 15 minutes, stir, then bake another 10-15 minutes being very careful not to burn the granola.
- When the granola is finished baking, take out of oven and let cool completely on the baking sheet.
- Either break into small pieces or large chunks, depending on what you want.
- Serve and enjoy!!
Equipment Used for Homemade Chocolate Granola:
Homemade Chocolate Granola
A great on the go breakfast!
- Prep Time: 5 minutes
- Cook Time: 25-30 minutes
- Total Time: 30-35 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Ingredients
- 3.5 cups of Rolled Oats
- 1 cup of Whole Almonds
- 1 cup of Chocolate Chips
- 1/2 cup of Cocoa Powder (I use Dutch Process, it’s AMAZING!!!)
- 1/4 cup of Brown Sugar
- 1/2 cup of Maple Syrup
- 1/2 cup of Oil of choice (avocado, coconut, etc…)
- 1 tsp Vanilla Extract
- 1 tsp Salt
- 2 tbsp Chia Seeds (optional)
Instructions
- Preheat the oven to 325 degrees F.
- Place the almonds and the rolled oats in a food processor and process until some of the oats and almonds are broken down (see note).
- In a small mixing bowl combine the cocoa powder, brown sugar, oil, maple syrup, vanilla extract, salt and chia seeds and whisk until throughly combined.
- Put the oat/almond mixture in a large bowl and place the chocolate chips in the same bowl.
- Pour the wet chocolate mixture over the dry oat/almond mixture and using a wooden spoon or rubber spatula, stir until everything is evenly coated.
- In a large baking sheet, place either a silicone mat or parchment paper to cover the bottom.
- Pour the granola mixture onto the baking sheet and firmly press into an even layer.
- Bake in oven for 15 minutes, stir the mixture, and bake for 10-15 minutes more, being careful not to burn the granola.
- Take out of the oven and let the granola cool off completely in the warm baking sheet.
- Break into small pieces or large chunks (however you like it!), serve, and enjoy!!
Notes
1. Your goal isn’t to turn it into a powder, just to break down some of the oats and almonds while leaving some whole. Pulse no more than 4-6 times.
Looking for more? Try these!
- Pumpkin Chocolate Chip Muffins (Gluten free!!!)
- The BEST Chocolate Ice Cream EVER
- Chocolate Rice Cakes
