Dark Chocolate Granola

Overhead view of chocolate chip granola in a bowl.

5 from 2 votes

Amazing homemade dark 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.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings: cups

Author: Deryn Macey

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 sea salt
½ cup dark chocolate chips or chopped dark chocolate 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.
½ cup pure maple syrup, ½ cup almond butter, 5 Tablespoons coconut oil
Remove from heat and stir in the vanilla extract and cocoa powder.
1 teaspoon pure vanilla extract, ⅓ cup unsweetened 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.
3 cups old-fashioned rolled oats, ½ cup sliced almonds, 2 Tablespoons chia seeds, ½ teaspoon sea salt
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.
½ cup dark chocolate chips or chopped dark chocolate

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.

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.

Nutrition