Chocolate Lover’s Granola
If you’re a chocolate lover, boy have I got a treat for you! This Chocolate Lover’s Granola is the excuse you’ve always wanted to eat chocolate for breakfast.
You’re welcome.
The Kid in You Will Love It
When I was a kid, I only ever wanted to eat sugary cereal for breakfast (as, I suspect, most kids do). I especially loved chocolatey cereal—Coco Puffs, Count Chocula, Cookie Crisp. But my mom, of course, wanted me to eat healthy cereal (shocking, I know). So instead of Cookie Crisp I ate Shredded Wheat (and no, not the frosted kind).
These days, I’m much more likely to opt for that healthy cereal than a sugary one…but sometimes the kid in me still begs for the good stuff.
That’s where this granola comes in. It’s crunchy, sweet, and oh so decadently chocolatey. And even better, it turns the milk all chocolatey. So after you’re done eating, you get bonus chocolate milk.
Crunchy, Chocolatey, and…Healthy-ish?
This granola is exactly what I would have wanted as a kid. But it also has plenty of whole grains and nuts, so is, in reality, actually fairly good for you. (Ok, except for the chocolate chips and sugar…but they’re good for the soul). Here’s what’s in it:
- Rolled oats. I prefer old-fashioned rolled oats, because they’re thicker and maintain their shape more when they’re baked. Quick oats will work though, and they’ll give you more clumps, if you like your granola chunky.
- Nuts and seeds. You can use any combination you like here. I used mostly cashews, with some pepitas(pumpkin seeds), flax seeds, sesame seeds, slivered almonds, and pecans. Peanuts would be amazing in this too. This is a great recipe to use up whatever nuts or seeds you have on hand. You could also replace some of the nuts with coconut.
- Olive or coconut oil. I used olive oil, because I like the flavor with chocolate. Coconut oil works great too—just make sure it’s in liquid form. Avocado or vegetable oil would work as well.
- Honey or maple syrup. I used honey, but maple syrup is delicious too. Don’t have either? Use an equal amount of brown sugar instead.
- Molasses. This sweetens the granola but also deepens the chocolate flavor. I like Grandma’s molasses, but any brand will do.
- Cocoa powder. I used Dutch process cocoa powder, but you can use regular too. Dutch process will give you a stronger chocolate flavor.
- Vanilla extract. Use your favorite here—I love Mexican vanilla.
- Espresso powder. This is optional but it enhances the chocolate and somehow makes it taste…chocolatier, I guess? You won’t taste the coffee, just richer, deeper chocolate.
- Malted milk powder. This is optional as well, but it helps give a more complex flavor to the chocolate. If you don’t have it on hand or want to keep your granola dairy- or gluten-free, you can leave it out.
- Flaky sea salt. This is optional, but highly recommended. Sprinkle a little on your finished granola to cut the sweetness a bit. Salty and sweet…yummmm.
- Chocolate chips. Duh, obviously you need these. Want lots of chocolate? Use the full 3/4 c (I did). Or go lighter on the chocolate and use 1/2 c. I used semisweet, but milk chocolate would be tasty here as well.
You’ll Never Have To Buy Cereal Again!
Homemade granola is so easy and quick to make. And so much better than store-bought. Once you try it, you’ll never want to buy cereal again! Plus, it’s a great way to use up any nuts or seeds you have on hand.
This recipe makes a dozen 1/2-c servings. If you keep it in an airtight container at room temp, it’ll keep for a week or so. Want more? This recipe will double easily. Just make sure that when you bake it, you don’t put too much on a cookie sheet. Keep it spread into a thin, even layer so it dries out properly. Otherwise you’ll have chewy granola instead of crunchy.
Want More Granola Recipes?
If you like this Chocolate Lover’s Granola, and want to try more granola recipes, I’ve got you covered. Try these:
Hope you enjoy! Let me know what you think in the comments below.
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Chocolate Lover’s Granola
Ingredients
- 3 1/2 c rolled oats
- 1 3/4 c nuts and/or seeds*
- 1/4 c olive oil or coconut oil
- 1/4 c honey or maple syrup
- 1/4 c molasses
- 1/3 c cocoa powder
- 1/2 tsp vanilla extract
- 1/4 tsp espresso powder, optional
- 1 T malted milk powder, optional
- big pinch flaky sea salt, optional
- 1/2-3/4 c chocolate chips
Instructions
- Preheat oven to 350°F. Line one big or two smaller cookie sheets with parchment paper.
- In a large bowl, mix together oats and nuts. Set aside.
- In a separate smaller bowl, mix together oil, honey, molasses, vanilla, cocoa powder, espresso powder(if using), and malt powder(if using). Whisk ingredients together until well combined into a thick, chocolatey syrup.
- Add wet ingredients to dry, and stir until well combined and all of the dry ingredients are coated.
- Spread granola in a thin layer on the cookie sheet(s). Bake for 7 minutes.
- Stir well, then bake for another 5 minutes.
- Stir again, and bake for about 2 minutes more, or until granola is toasted and beginning to dry out (it will continue to get drier and crispier as it cools).
- Remove from oven and set cookie sheets on a cooling rack. Allow to cool completely (at least 30 minutes).
- Stir in chocolate chips and sprinkle with flaky sea salt (if using).
- Store in an airtight container in a cool, dry place. Granola will stay fresh for a week or so. Makes 6 cups.
Notes
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