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Chocolate Crunch Granola Recipe

★★★★★

4.7 from 525 reviews
  • Author: Mariam
  • Total Time: 50 minutes
  • Yield: About 6 cups 1x
  • Diet: Vegetarian

Description

This Chocolate Crunch Granola is a deliciously crunchy and chocolatey homemade treat made with whole rolled oats, natural cocoa powder, and a blend of coconut oil, honey, and brown sugar. Perfect as a snack or breakfast topping, this granola features a satisfying crunch with mini chocolate chips for added sweetness and texture. It’s easy to prepare and bake in the oven, making it an ideal choice for those craving a wholesome yet indulgent granola.

Ingredients

Scale

Dry Ingredients

  • 3 and 1/2 cups (300g) old-fashioned whole rolled oats (not quick or instant)
  • 1/3 cup (28g) unsweetened natural cocoa powder
  • 1/3 cup (40g) ground flaxseed (optional)
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/3 cup (78g) coconut oil
  • 1/3 cup (113g) honey
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 teaspoon pure vanilla extract

Add-ins

  • 1/3 cup (57g) semi-sweet mini chocolate chips

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup. Set it aside for later.
  2. Mix Dry Ingredients: In a large bowl, whisk together the rolled oats, unsweetened cocoa powder, ground flaxseed (if using), and salt. This creates the chocolate base for your granola.
  3. Heat Wet Ingredients: Place a medium saucepan over medium heat and combine the coconut oil, honey, and brown sugar. Whisk continuously until the coconut oil has melted and the sugar has fully dissolved, creating a smooth syrup.
  4. Combine Wet and Dry: Remove the saucepan from heat, whisk in the vanilla extract. Then pour the wet mixture over the oat mixture. Stir thoroughly with a spatula or wooden spoon until everything is evenly coated and no dry spots remain. The mixture should be sticky and well combined.
  5. Spread and Bake: Spread the sticky granola mixture evenly on the prepared baking sheet. Bake in the preheated oven for 40 minutes, stirring once halfway through the bake time to ensure even cooking and browning.
  6. Add Chocolate Chips and Cool: After baking, remove the granola from the oven and immediately sprinkle the mini chocolate chips evenly over the top without stirring. Let the granola cool completely on the baking sheet for at least 30 minutes. As it cools, the granola will crisp up and become crunchier.
  7. Final Stir and Store: Once completely cooled, give the granola a final stir to distribute the chocolate chips. Store the granola tightly covered in an airtight container at room temperature for up to 3 weeks, maintaining its crunch and freshness.

Notes

  • If you prefer a nut-free granola, this recipe is naturally nut-free unless you add nuts or nut butters.
  • Ground flaxseed is optional but adds extra fiber and nutrients.
  • You can substitute maple syrup or agave nectar for honey for a different flavor or to make it vegan.
  • Be sure to use old-fashioned rolled oats for the best texture; avoid quick or instant oats which may become mushy.
  • Allow granola to cool fully to get the crunchiest texture; storing it while warm can make it soggy.
  • Feel free to add nuts, seeds, or dried fruit after baking for additional flavor and texture variations.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: Chocolate granola, crunchy granola, homemade granola, baked granola, chocolate breakfast, healthy snack, granola recipe

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Find it online: https://aromaofgrandma.com/chocolate-crunch-granola-recipe/