Chocolate Granola Recipe: Sweet, Crunchy & Gluten-Free
Sneak Peek: This Chocolate Granola Recipe combines sweet and salty flavors for a delicious breakfast, snack, or topping for yogurt. Gluten-free and perfect for any time of day!
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Do you find store-bought granola disappointing? When I tear open a package of storebought granola, I like to see whole pieces. So please don’t give me a bunch of powdery and dry crumbs. It’s a sad way to start the day.
Why Homemade Chocolate Granola is Better:
- No more dry, crumbly store-bought granola.
- Homemade granola has big, crunchy chunks and identifiable ingredients.
- Simple, fresh, and easy to customize.
Happy Cooks Speak Up
“First time making it. Really nice.” —LYN S.
Although I eat granola mostly with homemade yogurt, that’s not the only way.
Seven Ways To Enjoy Chocolate Granola:
- As a cereal with milk for breakfast
- Sprinkled on a banana
- Over ice cream
- As a pudding topping
- Mixed into cookie or brownie dough
- On toast with peanut butter or Nutella
- Roll a dessert cream cheese ball in crushed chocolate granola and serve with fresh fruit, butter crackers, or thin shortbread.
If you want to keep your granola lean and mean (sans chocolate), check out my recipe for Skinny Granola. That name may sound like an oxymoron, but it’s leaner than this recipe.
Ingredients and Substitutions
- OATMEAL:
- Use old-fashioned rolled oats. (If you are gluten-sensitive, look for gluten-free oats.)
- Avoid instant or steel-cut oats. Save your instant oats for these yogurt waffles.
- OLIVE OIL:
- Fruity extra-virgin olive oil gives great flavor.
- Substitute with avocado or coconut oil.
- BROWN SUGAR:
- Brown sugar adds richness.
- If you use artificial brown sugar as a substitute, watch for quicker browning.
- DARK COCOA POWDER:
- Dutch-processed cocoa gives a richer chocolate taste.
- The chocolate can be left out for a traditional granola.
- MAPLE SYRUP:
- Key to this recipe.
- Read more about how to substitute for maple syrup.
- NUTS:
- Use your favorites—pecans, walnuts, sunflower seeds, or pepitas.
- Substitute unroasted cashews, macadamias, pistachios, pinenuts, sliced almonds, etc.
- SEEDS:
- Use raw seeds such as sunflower seeds and pumpkin seeds (pepitas).
- Add Chia seeds and flax seeds after baking.
- COCONUT:
- Flakes or shreds, but flakes give more crunch.
Coconut flakes (shaved coconut) are my favorite ingredient. Of course, you could substitute shreds, but coconut lovers will appreciate the bigger pieces of coconut. It’s fun to pick them from the mix and eat those toasty babies individually when no one is watching.
Add dried fruit to the mix if desired. Try dried cranberries, raisins, dried cherries, dried blueberries, dried apricots, mangoes, etc. Add it after baking to avoid it getting too hard.
What Else Can I Do with Oatmeal?
If you are looking for a fun project in the kitchen for your kids or grandkids, try these Homemade Brown Sugar-Cinnamon Oatmeal Pop-Tarts. If you are a bread baker, check out these Honey-Oatmeal Dinner Rolls or this Bread Machine Sunflower-Oatmeal Bread.
How to Make this Chocolate Granola Recipe
Storing Granola
- No refrigeration needed.
- Store at room temperature for 1-2 months in a sealed container.
- Recrisp by baking for a few minutes, if needed.
- Freeze (in a “freezer” bag for longer shelf life)
- Vacuum-seal in a Mason glass jar
Parting thoughts:
A Two-Part Riddle
How is granola like an oatmeal cookie?
Both are delicious, made with heart-healthy oats, some sugar, and fat. And both are best enjoyed in small portions! Want to compare? Try these chocolate icebox cookies made with oatmeal.
How is granola different from oatmeal cookies?
Oatmeal cookies typically include flour and eggs, while granola does not—making it gluten-free and, in this case, dairy-free too!
My favorite granola recipe was introduced to me by Orangette and slightly adapted from Nekisia Davis’ Early Bird Granola and Food 52. I added cocoa to make this chocolate version. I hope you enjoy one of my favorite vices.
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Chocolate Granola Recipe: Sweet, Crunchy & Gluten-Free
Ingredients
- 4 cups (356 g) old-fashioned oats
- 1 cup (140 g) raw sunflower seeds
- 1 cup (119 g) raw pumpkin seeds
- 1 cup (85 g) shredded or flaked coconut
- 1 cup (114 g) pecans
- 3 tablespoons (16 g) dark Dutch-processed cocoa
- ½ cup (110 g) brown sugar (packed)
- 1 teaspoon salt
- ¾ cup (234 g) maple syrup
- ½ cup (100 g) olive oil
Instructions
- Preheat oven to 300˚F (150˚C).
- Use your hands or a large spoon to combine the first eight ingredients in a large mixing bowl.1 cup (140 g) raw sunflower seeds, 1 cup (119 g) raw pumpkin seeds, 1 cup (85 g) shredded or flaked coconut, 1 cup (114 g) pecans, 3 tablespoons (16 g) dark Dutch-processed cocoa, 1/2 cup (110 g) brown sugar (packed), 1 teaspoon salt, 4 cups (356 g) old-fashioned oats
- Pour over the oatmeal mixture and continue mixing.3/4 cup (234 g) maple syrup, 1/2 cup (100 g) olive oil
- Spread in a thin layer on a greased full-sheet cookie tray. Or, cover your tray with parchment paper or a silicone baking sheet for easier clean-up.
- Bake in the oven for 45 minutes, stirring every 15 minutes.
- Add dried fruit as you take the granola out of the oven the last time. Allow to cool completely before storing in glass jars or plastic bags.
- Makes 1/2 gallon plus one pint.
Notes
Variation:
Olive Oil and Maple Syrup Granola –Leave out the cocoa. Everything else is the same.Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.