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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.

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 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

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