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Chocolate Granola Yum
This Chocolate Granola recipe is easy to make and takes just a few minutes to put together. It has a delightful clumpy texture and is absolutely delicious.
Chocolate Granola
Course breakfast
Cuisine american
Prep Time
10 minutes

Cook Time
30 minutes
Servings
cups
Ingredients
  • 3 cups Rolled Oats
  • 1 cup Mixed Nuts (I used a combination of pecans and almonds)
  • ¼ cup Unsweetened Coconut flakes or Shredded dry coconut
  • 1/3 cup Cocoa Powder
  • 2 tbsp Chia seeds
  • 3 tbsp Light Brown Sugar
  • ½ tsp salt
  • ¼ cup Coconut oil (I used Barlean’s butter flavored coconut oil)
  • ½ cup maple syrup
  • ½ cup Cacoa Nibs/ Chocolate chips/ dried fruit
Course breakfast
Cuisine american
Prep Time 10 minutes
Cook Time 30 minutes
Servings
cups
Ingredients
  • 3 cups Rolled Oats
  • 1 cup Mixed Nuts (I used a combination of pecans and almonds)
  • ¼ cup Unsweetened Coconut flakes or Shredded dry coconut
  • 1/3 cup Cocoa Powder
  • 2 tbsp Chia seeds
  • 3 tbsp Light Brown Sugar
  • ½ tsp salt
  • ¼ cup Coconut oil (I used Barlean’s butter flavored coconut oil)
  • ½ cup maple syrup
  • ½ cup Cacoa Nibs/ Chocolate chips/ dried fruit
Chocolate Granola
Instructions
  1. Preheat the oven to 350F.
  2. In a small saucepan, combine coconut oil and maple syrup. Cook on low heat until the oil is melted into the maple syrup. Turn off the heat and keep ready.
  3. Combine oats, nuts, coconut flakes, cocoa powder, chia seeds, sugar and salt in a food processor (or a large mixing bowl) and pulse until combined.
  4. Stir in the melted coconut oil mixture and pulse for a few times to mix all the ingredients together. Using the food processor makes the ingredients smaller and stick together.
  5. Transfer the oats mixture onto a baking sheet and bake for 20~24 minutes or until the granola is crispy and crunchy.
  6. Remove from the oven and stir in the dried fruit (if using). Let it cool for a minute and then add the cacao nibs and chocolate chips. Store in an airtight container for up to 10 days.
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