My healthy chocolate granola recipe combines hearty oats with sea salt, cacao powder, and hazelnut butter to make flavorful and CRUNCHY granola every time! It’s so easy to make.
If you’re craving more granola recipes, try my grain free granola, granola cups, or vanilla granola next!
Ask anyone what my go-to breakfast is, and they’ll tell you I’m obsessed with granola (hello, chai spiced granola!). But store-bought vegan granola is packed with sugar, and they never have enough chocolate for my liking. Since I started making it at home, I haven’t looked back!
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Why you’ll love this recipe
- Easy to customize. Most of the ingredients can be customized depending on what you have on hand.
- Perfect texture. It can be hard to get homemade granola as crispy as store-bought brands. I tested this recipe a dozen times to ensure every bite was extra crunchy.
- Healthy. Just a little brown sugar and maple syrup add the perfect sweetness, while the cacao powder adds antioxidants, and the oats provide plenty of fiber.
- Versatile. I prefer my granola over vegan yogurt, though you could easily add it to banana ice cream for a late-night treat.
Key ingredients
- Rolled oats. AKA old fashioned oats. I wouldn’t recommend using instant oats as they don’t get crispy and are more prone to burning.
- Sea salt. Optional, for a salty and sweet combination.
- Cacao powder. You can also use unsweetened cocoa powder.
- Hazelnuts. Both raw and roasted nuts will work.
- Canola oil. Or any neutral flavored oil, like coconut oil or avocado oil.
- Maple syrup. Adds sweetness and binds the granola together. I also had luck with agave nectar.
- Brown sugar. I prefer the moisture and caramelized flavor of brown sugar, though white sugar also works.
- Hazelnut butter. Hazelnut butter and chocolate are a magnificent combination, but you can use any nut or seed butter of your choosing.
- Water. To make the batter.
- Hazelnut extract. For nutty and sweet flavor.
- Dark chocolate. Chopped.
How to make chocolate granola
Step 1- Prep. Line a baking sheet with parchment paper and preheat the oven to 320F/160C.
Step 2- Mix dry ingredients. Combine the oats, salt, cocoa powder, and nuts in a large bowl.
Step 3- Melt wet ingredients. Add the syrup, brown sugar, salt, nut butter, oil, and water to a small saucepan. Bring to a boil, then remove from the heat.
Step 4- Combine. Pour the syrup mixture over the oats, add the extract, and stir to combine.
Step 5- Bake. Spread the granola onto the baking sheet and bake for one hour, stopping midway to stir.
Step 6- Cool and serve. Let the granola cool completely, then use as desired or store for later.
Tips to make the best recipe
- Choose good-quality chocolate. I prefer to use dark chocolate with at least 70% cocoa solids for a rich, intense flavor.
- Pre-toast the oats. Toasting the oats in the oven before adding them to the recipe will give the granola a crunchy texture.
- Keep an eye on it. This granola is naturally dark in color, which means it can burn quickly. If you notice the edges starting to brown, stir the granola, then remove it from the oven.
Variations
- Try different add-ins. Add sunflower seeds, shredded coconut, or dried fruit to the granola mixture before baking to boost the flavor.
- Substitute the hazelnuts. If chocolate and hazelnut aren’t your thing, try peanuts or pecans instead.
- Use flavored chocolate chips. Instead of regular dark chocolate, I’ll sometimes use flavored chocolate chips, like peanut butter chocolate or white chocolate.
- Swap extracts. Try vanilla extract or almond extract to transform the flavor.
Storage instructions
To store: Leftovers can be stored at room temperature in an airtight container for up to one month.
To freeze: Place granola in a ziplock bag and store it in the freezer for up to 6 months.
Frequently asked questions
Your granola may not be crunchy if it is underbaked or if there is too much liquid in the mixture. Spread the mixture evenly on the baking sheet and let it cool completely before storing it in an airtight container to maintain crunch.
Dark chocolate granola can be part of a balanced weight-loss diet, as it is a source of complex carbohydrates, fiber, and healthy fats. These nutrients keep you full for longer as they are digested slowly.
Yes, to make this granola sugar-free, use natural sweeteners like honey, coconut sugar, or sugar substitutes (I like allulose). You can also add unsweetened cocoa powder to give it a chocolate flavor and sweet taste without adding sugar.
More sweet breakfast recipes to try
Chocolate Granola
Ingredients
- 4 cups Rolled Oats
- 1/2 teaspoon Sea Salt
- 1/4 cup Cocoa Powder
- 1 cup Hazelnuts Chopped
- 1/3 cup Canola Oil
- 1/2 cup Maple Syrup
- 1/2 cup + 2 Tablespoons Brown Sugar packed
- 2 tablespoons Hazelnut Butter
- 1/3 cup Water
- 1/2 teaspoon Hazelnut Extract
- 1/2 cup dark chocolate chopped
Instructions
- Preheat oven to 160 celsius and have a cookie sheet on hand.
- Mix Rolled Oats, Salt, Cocoa Powder and Hazelnuts in a large mixing bowl. Set aside.
- In a small saucepan, combine Maple Syrup, Brown Sugar, Sea Salt, Praline Paste, Oil and Water. Whisk, bring to a boil, take off the heat and pour into Oat mixture.
- Add Hazelnut extract and stir well till all of your oats and nuts are coated with the mixture and spread out on baking tray in a single layer.
- Bake for 30 minutes, and then stir mixture. Bake for another 30 minutes.
- Once baked, removed from oven and let cool thoroughly. Once cooled, stir in chopped Chocolate.
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