Easy Chocolate Granola Recipes

THE BEST HEALTHY CHOCOLATE GRANOLA

Steps:

• Heat oven to 350°F. Line a large baking sheet with parchment paper, and set aside.
• In a large mixing bowl, stir together oats, almonds, cocoa powder and sea salt until evenly combined.
• In a separate mixing cup, stir together the melted coconut oil, maple syrup and vanilla extract until combined. Pour the coconut oil mixture into the oats mixture, and stir until evenly combined.
• Spread the granola out evenly on the prepared baking sheet. Bake for 20 minutes, stirring once halfway through. Then remove from the oven, give the mixture a good stir, then sprinkle the coconut evenly on top. Bake for 5 more minutes, until the granola is lightly toasted and golden.
• Remove baking sheet from the oven and transfer to a wire baking rack. Let cool until the granola reaches room temperature. Then stir in the chocolate chips and/or any other add-ins that you prefer.
• Serve immediately, or store in an airtight container at room temperature for up to 1 month.

THE ULTIMATE CHOCOLATE GRANOLA

Steps:

• Preheat the oven to 250 degrees Fahrenheit. Toss the oats, almonds, coconut, cocoa, salt, and 1/3 cup of the sugar in a large bowl. Whisk the melted coconut oil, maple syrup, and vanilla together. Set aside. Pour the liquids over the dry ingredients and stir to combine. Spread the granola into two large jelly roll pans in an even layer.
• for 50 minutes total, stopping about halfway through to check the granola and shake or stir the pan if needed. After 50 minutes, sprinkle the chocolate chips over the top of the granola, return to the oven for 5-10 minutes until chocolate chips are very soft. Sprinkle with the remaining turbinado sugar and coarse sea salt to taste. The added sugar and salt should stick the outside of the chocolate chips. *YES*
• Let the granola stand for 1-2 hours. Gently scoop the granola into jars or an airtight container for storing. The advantage of doing this when the chocolate chips are still soft (at the 1-2 hour mark) is that it makes for great texture once it cools - the chocolate chips will sort of melt their way into the clusters and harden within each individual granola cluster. SO GOOD. You can also leave the granola out overnight or for several hours until the chocolate chips are fully cooled and hardened if you want to preserve the shape of the individual chocolate chip pieces in the granola.

CHOCOLATE ALMOND GRANOLA

Steps:

• Roughly chop the dates and add into a blender along with the boiling water. Cover and set aside to soak for 20 minutes.
• Preheat your oven to 300 degrees F (150 degrees C) and lightly grease a large, rimmed baking sheet with cooking spray.
• Add the almond butter, cocoa powder, maple syrup to taste, oil, vanilla and salt to the blender and blitz until smooth (a few bits of dates is totally fine).
• Stir the oats and almonds together in a large bowl and add the cocoa mixture. Mix very well until evenly combined, then transfer to the prepared baking sheet. Spread the mixture into an even layer and bake until crisp and crumbly, stirring about halfway through, 50 minutes to 1 hour.
• Cool the granola to room temperature, then break any large chunks up and transfer to a resealable container and store at room temperature for up to 1 month. Serve with milk, on yogurt or enjoy out of hand.

EASY CHOCOLATE GRANOLA

Steps:

• Preheat the oven to 250 degrees.
• Line a baking tray with parchment or a silicone mat for easy cleanup. Set aside.
• Combine the brown sugar, honey, oil, vanilla, salt, and cocoa powder to a large bowl. Whisk to fully combine, making sure no clumps remain.
• Add the oats and nuts, if using. Toss to fully combine.
• Spread the mixture onto the prepared tray, spreading into an even layer.
• Bake for 30 minutes.
• Gently mix, trying not to break up any clusters, and bake an additional 30 minutes.
• Turn off the oven and allow the granola to cool completely inside.
• Keep stored in an airtight container until ready to enjoy.

CHOCOLATE GRANOLA

Steps:

• Preheat oven to 325ºF and set aside a large baking sheet
• Add dry ingredients: In a large bowl stir together rolled oats, quick oats, cocoa powder, sliced almonds (or sunflower seeds) and chia seeds; set aside.
• Combine wet ingredients: In a medium bowl combine cashew butter (or seed butter) with maple syrup, oil, brown sugar and vanilla extract; stir until smooth then pour over dry ingredients. Stir using large wooden spoon or study spatula, making sure all of the oats are coated well (use hands at end if necessary).
• Bake: Pour granola mixture onto baking sheet in one even layer and bake for 15 minutes, then flip the granola using a flat spatula and bake for another 10-12 minutes. Allow granola to cool on baking sheet for at least 15 minutes before adding mini chocolate chips (or they'll melt to the granola) and sprinkling with sea salt. After the granola is cool, you can add another ½ cup of regular sized chocolate chips if you'd like.
• Serve granola in a bowl with cream, yogurt, or enjoy as snack. Granola makes a great homemade gift too!
• granola in airtight container and enjoy within two weeks.