Chocolate Crunch Granola Recipe

Introduction

This Chocolate Crunch Granola is a delightful blend of rich cocoa and crunchy oats, perfect for breakfast or a healthy snack. The addition of mini chocolate chips adds a sweet surprise in every bite. It’s easy to make and keeps well, giving you a tasty treat anytime.

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

Instructions

1. Step 1: Preheat the oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat and set it aside.
2. Step 2: In a large bowl, whisk together the oats, cocoa powder, ground flaxseed (if using), and salt. Set aside.
3. Step 3: In a medium saucepan over medium heat, combine the coconut oil, honey, and brown sugar. Whisk until the coconut oil has melted and the brown sugar has completely dissolved.
4. Step 4: Remove from heat, whisk in the vanilla extract, and pour the mixture over the oat mixture. Stir well with a spatula or wooden spoon until there are no dry spots remaining. The mixture will be sticky.
5. Step 5: Spread the granola mixture evenly on the prepared baking sheet. Bake for 40 minutes, stirring once halfway through.
6. Step 6: Remove the granola from the oven and immediately sprinkle the mini chocolate chips over the top without stirring. Let it cool completely on the baking sheet for at least 30 minutes. The granola will crisp up further as it cools.
7. Step 7: Once cool, give the granola one final stir and enjoy.

Tips & Variations

• For extra crunch, add chopped nuts such as almonds or pecans before baking.
• Use maple syrup instead of honey for a vegan option.
• Omit the ground flaxseed if you prefer a more traditional granola texture.
• To keep chocolate chips from melting too much, you can add them after the granola has completely cooled.

Storage

Store the granola in an airtight container at room temperature for up to 3 weeks. Keep it away from moisture to preserve its crunchiness. If it softens, you can refresh it in a low oven (250°F / 120°C) for 5–10 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of rolled oats?

Quick oats are not recommended as they produce a softer texture and won’t provide the same crunch as old-fashioned rolled oats.

Can I omit the chocolate chips?

Yes, you can skip the chocolate chips or substitute them with dried fruit or nuts to suit your taste.

Chocolate Crunch Granola Recipe

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★★★★★

4.6 from 114 reviews

This Chocolate Crunch Granola is a deliciously crunchy and chocolatey homemade granola featuring whole rolled oats, natural cocoa powder, and a hint of sweetness from honey and brown sugar. Enhanced with coconut oil for richness and mini chocolate chips for bursts of melty goodness, it’s a perfect snack or breakfast topping that’s easy to make and stores well for weeks.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: About 6 cups 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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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 Oven 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 for easy cleanup. Set aside.
2. Mix Dry Ingredients: In a large bowl, whisk together the rolled oats, natural cocoa powder, ground flaxseed if using, and salt. This ensures the dry components are evenly combined before adding the wet mixture.
3. Combine Wet Ingredients: In a medium saucepan over medium heat, combine the coconut oil, honey, and brown sugar. Whisk continuously until the coconut oil melts completely and the brown sugar dissolves to create a smooth, sticky syrup.
4. Incorporate Vanilla and Mix with Dry: Remove the saucepan from heat, whisk in the vanilla extract, then pour this liquid mixture over the oat mixture. Stir with a spatula or wooden spoon until all the oats are coated and no dry spots remain. The mixture will be sticky and thick.
5. Bake the Granola: Spread the sticky granola mixture evenly on the prepared baking sheet. Bake in the preheated oven for 40 minutes, stirring once halfway through to ensure even toasting and crunchiness.
6. Add Chocolate Chips and Cool: Remove the baking sheet from the oven and immediately sprinkle the semi-sweet mini chocolate chips over the hot granola without stirring them in. Allow the granola to cool completely on the sheet for at least 30 minutes. This cooling process helps the granola crisp up perfectly. Once cooled, stir the granola gently to distribute the chocolate chips evenly.
7. Store the Granola: Transfer the cooled and crunchy granola into an airtight container and store it at room temperature for up to 3 weeks, retaining its fresh crunch and flavor.

Notes

• Ground flaxseed adds extra fiber and nutrition but can be omitted if not desired.
• For a vegan version, substitute honey with maple syrup or agave nectar.
• Stirring halfway through baking is important to prevent burning and to promote even crisping.
• Cooling the granola completely before storing is essential to maintain its crunch.
• Use parchment paper or a silicone mat for easy removal and cleaning.

Keywords: Chocolate granola, homemade granola, crunchy granola, oat granola, easy breakfast, healthy snack