I fell in love with making my own granola last year when I made this pumpkin granola. I know, I’m super late on the granola train. I don’t normally buy granola, even though I love it, but that’s exactly the problem! I eat way too much of it!
I love making my own granola because I can control how much oil and sugar go in. Plus, it tastes so much more amazing than pre-made granolas! This chocolate granola did not disappoint! It’s rich and lightly sweetened with maple syrup as opposed to regular sugar.
I made this granola recipe pretty simple. The only add-ins (besides oats, of course) are slivered almonds and shredded coconut. I looooove the chocolate and coconut combo! You can add lots of other things if desired. Chia seeds, other nuts, or even dried banana slices would also be delish!
I bake this granola for about 30 minutes at 300 degrees. If it still seems really “wet” at that point, you can bake for a bit longer, but I haven’t found that to be necessary. The granola will cool and clump together as it cools.
I love eating this chocolate granola with milk (it makes you milk chocolatey too!) or over ice cream and or yogurt.
- 4 cups old fashioned oats
- 1 1/2 cups slivered almonds
- 3/4 cup unsweetened shredded coconut
- 3/4 cup melted coconut oil
- 2/3 cup maple syrup
- 2/3 cup unsweetened cocoa powder
- 1/3 teaspoon salt (or to taste)
- 1 teaspoon vanilla extract
- Optional: semi-sweet chocolate chips, chia seeds, dried bananas, etc. (see note)
- Preheat oven to 300 degrees F. Line a large cookie sheet with parchment paper or a baking mat. Set aside.
- In a large bowl, stir together the oats, almonds, and shredded coconut. In another bowl, whisk together the melted coconut oil, syrup, cocoa powder, salt, and vanilla extract. Pour the mixture over the oats and stir until well-coated (you can add in other seeds or nuts you want to add here as well). Transfer the mixture to the baking sheet and spread into an even layer. Bake for about 25-30 minutes, stirring halfway through.
- If using chocolate chips, stir them in during the last 5 minutes of baking. Remove from the oven and let cool for about an hour. Store in airtight containers. Serve with milk or over ice cream or yogurt.
Nutrition: Calories: 316; Fat: 20g; Carbs: 43g; Protein: 8g