Description
This homemade chocolate granola is a delicious, crunchy snack or breakfast topping made with rolled oats, unsweetened cocoa powder, roasted peanuts, and dark chocolate chunks. Sweetened naturally with maple syrup and infused with vanilla, this granola is baked until crisp for a perfect balance of chocolatey flavor and nutty texture.
Ingredients
Scale
Dry Ingredients
- 3 cups old-fashioned rolled oats
- 1/3 cup unsweetened cocoa powder
- 1/2 cup roasted peanuts
- 1/4 teaspoon salt
Wet Ingredients
- 1/3 cup melted coconut oil
- 1/2 cup maple syrup
- 1 1/2 teaspoons vanilla extract
Add-ins
- 3/4 cup dark chocolate chunks
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, cocoa powder, roasted peanuts, and salt. Stir until all the ingredients are well incorporated.
- Melt Wet Ingredients: In a small saucepan over low heat, melt the coconut oil. Once melted, remove from heat and stir in the maple syrup and vanilla extract, combining them thoroughly.
- Combine Wet and Dry: Pour the wet coconut oil mixture over the dry oat mixture. Stir well to coat all dry ingredients evenly with the wet mixture.
- Spread Mixture: Evenly spread the coated granola mixture onto the prepared baking sheet in a single layer for uniform baking.
- Bake Granola: Bake in the preheated oven for 20 minutes, then gently stir to redistribute the granola for even crisping. Continue baking for an additional 10 to 15 minutes until the granola is slightly crisp and fragrant.
- Cool: Remove the granola from the oven and allow it to cool completely on the baking tray; this helps it further crisp up.
- Add Chocolate Chunks: Once fully cooled, stir in the dark chocolate chunks so they don’t melt during baking but remain firm and delicious.
- Store: Transfer the granola to an airtight container and store it at room temperature. It keeps fresh for up to 2 weeks, perfect for snacking or adding to yogurt and milk.
Notes
- To make this granola nut-free, substitute peanuts with seeds such as pumpkin or sunflower seeds.
- For a sweeter granola, increase the maple syrup by 1-2 tablespoons.
- Dark chocolate chunks are added after baking to preserve their texture and prevent melting.
- Make sure the granola cools completely before storing to maintain crispness.
- You can add dried fruits after baking and cooling if desired.
