Description
Amazing homemade vegan chocolate granola that’s delicious with almond milk and banana or layered in a parfait with fresh strawberries and coconut yogurt! Easy to make and customize to your liking.
Ingredients
- ½ cup pure maple syrup (120 ml)
- ½ cup almond butter (120 g)
- 5 Tablespoons coconut oil (68 g)
- 1 teaspoon pure vanilla extract
- ⅓ cup unsweetened cocoa powder
- 3 cups old-fashioned rolled oats (300 g)
- ½ cup sliced almonds (70 g)
- 2 Tablespoons chia seeds (24 g)
- ½ teaspoon finely ground sea salt
- ½ cup dairy-free chocolate chips (85 g)
Instructions
- Preheat the oven to 325° F and line a large baking sheet with parchment paper. Set aside.
- Heat the maple syrup, almond butter, and coconut oil in a small saucepan over low heat. Stir frequently until melted and smooth.
- Remove from heat and stir in the vanilla extract and cocoa powder.
- Add the oats, almonds, and salt to a large mixing bowl and stir to combine. Pour the almond butter mixture over the oats. Stir well to combine.
- Stir in the chia seeds and spread the granola into an even layer on prepared baking sheet.
- Bake for 25-30 minutes, stirring every 10 minutes, or until no longer sticky.
- Remove the granola from the oven and allow to cool for 15 minutes. Sprinkle with chocolate chips and allow to cool completely before breaking into chunks.
- Serve as is, with your favourite plant-based milk, or as a topping for smoothies, ice cream, or yogurt!
Notes
Recipe makes 12 x 1/2 cup servings or 6 cups total.
Almond butter can be swapped for peanut butter or for nut-free granola, sunflower seed butter or tahini. For nut-free, omit or swap almonds for coconut, sunflower seeds or raisins.
Let granola cool completely then store in an air-tight container for up to 2 weeks. Can be stored in the fridge for 2 weeks or frozen for up to 3 months.
Increase the salt up to 1 tsp for salted chocolate granola.
Chocolate chips can be substituted with finely chopped dark chocolate.
Add 1-2 tbsp instant coffee or espresso powder when you mix the oats and almonds. Up to 1/4 cup finely ground coffee also works. Be sure to use decaf if you’re sensitive to caffeine.
Coconut oil can be substituted with avocado oil or light olive oil. Maple syrup can be substituted with honey (not vegan) or agave syrup.
Nutrition
- Serving Size: 1/2 cup
- Calories: 262
- Sugar: 9 g
- Sodium: 3 mg
- Fat: 15 g
- Carbohydrates: 27 g
- Fiber: 5 g
- Protein: 6 g