This ChocolateGranola has a rich chocolate flavor, the perfect amount of sweetness, and the best crunchy texture. Make this granola your own by changing up the nuts or other ingredient add-ins.
Course Breakfast, Snack
Keyword chocolate granola
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
Servings 5cups (10 servings)
3cups (290g)old-fashioned oats(NOT steel-cut or quick oats)
3/4cup (114g)whole almondscoarsely chopped (measure before chopping)
3/4cup (107g)whole pistachios (or pecans)coarsely chopped (measure before chopping)
3/4teaspoonfine sea salt
1/2 cup + 1tablespoon (103g)melted coconut oil
1/2cup (144g)pure maple syrup
1/2cup (112g)white granulated sugar
1/2cup (50g)Special Dark cocoa powder(make sure it's Dutch process)
1teaspoonpure vanilla extract
1/2cup (25g)unsweetened coconut flakes
1/3cup (53g)miniature semisweet chocolate chips
1/2cup (91g)milk, semi-sweet, or dark chocolate chips(we like milk best)
PREP: Preheat the oven to 325 degrees F. Line a large sheet pan with parchment paper or a nonstick Silpat liner and set aside. Measure out the oats in a large bowl and set aside.
DRYINGREDIENTS: Coarsely chop the almonds and pistachios. Add to the bowl with the oats.
WETINGREDIENTS: In a medium-sized bowl, combine the 3/4 teaspoon salt (reduce if sensitive to salt), 1/2 cup + 1 tablespoon coconut oil (measure when melted), 1/2 cup maple syrup, 1/2 cup white sugar, 1/2 cup cocoa powder, and 1 teaspoon vanilla extract. Whisk until smooth and combined.
COMBINE: Pour the chocolate wet mixture into the oat and nut mixture; stir until all the oats and nuts are well coated.
BAKE: Spread mixture on the prepared sheet pan. Bake for 7 minutes, stir well, bake for another 7 minutes, stir again, and return to the oven for 4 more minutes. At this point, you can add in the 1/2 cup coconut flakes and bake for another 3-4 minutes if you want the coconut toasted. This will give you about 21 minutes total bake time which is how long I always bake my granola. Remove from the oven and toss once more. Let granola stand for 2 minutes and then sprinkle the 1/3 cup miniature chocolate chips on top and then the 1/2 cup milk chocolate chips on top. The chocolate will melt into the granola (don't toss it, just let it melt in). Let it stand for 2-3 hours or until the chocolate is firmed up and the granola has hardened and set up.
STORE: Store in an airtight container, out of sunlight, at room temperature for 3-4 weeks (do not store in fridge). Freeze any leftovers for up to 3 months.