Chocolate Oat Granola Recipes

THE BEST HEALTHY CHOCOLATE GRANOLA

Steps:

• Heat oven to 350°F. Line a large baking sheet with parchment paper, and set aside.
• In a large mixing bowl, stir together oats, almonds, cocoa powder and sea salt until evenly combined.
• In a separate mixing cup, stir together the melted coconut oil, maple syrup and vanilla extract until combined. Pour the coconut oil mixture into the oats mixture, and stir until evenly combined.
• Spread the granola out evenly on the prepared baking sheet. Bake for 20 minutes, stirring once halfway through. Then remove from the oven, give the mixture a good stir, then sprinkle the coconut evenly on top. Bake for 5 more minutes, until the granola is lightly toasted and golden.
• Remove baking sheet from the oven and transfer to a wire baking rack. Let cool until the granola reaches room temperature. Then stir in the chocolate chips and/or any other add-ins that you prefer.
• Serve immediately, or store in an airtight container at room temperature for up to 1 month.

SWEET AND SALTY CHOCOLATE GRANOLA

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with a piece of parchment paper and set aside.
• In a large bowl, mix together the oats, oil, syrup and salt. Toss well to coat evenly. Spread the mixture on the prepared baking sheet and bake for 30 minutes, stirring halfway through. Remove the baking sheet and stir in the almonds and walnuts. Bake, stirring halfway through to brown evenly, an additional 25 to 30 minutes. Let cool completely, then stir in the chocolate chunks.
• The granola will keep in an airtight container for up to 2 weeks.

CHOCOLATE GRANOLA

Steps:

• Preheat oven to 325ºF and set aside a large baking sheet
• Add dry ingredients: In a large bowl stir together rolled oats, quick oats, cocoa powder, sliced almonds (or sunflower seeds) and chia seeds; set aside.
• Combine wet ingredients: In a medium bowl combine cashew butter (or seed butter) with maple syrup, oil, brown sugar and vanilla extract; stir until smooth then pour over dry ingredients. Stir using large wooden spoon or study spatula, making sure all of the oats are coated well (use hands at end if necessary).
• Bake: Pour granola mixture onto baking sheet in one even layer and bake for 15 minutes, then flip the granola using a flat spatula and bake for another 10-12 minutes. Allow granola to cool on baking sheet for at least 15 minutes before adding mini chocolate chips (or they'll melt to the granola) and sprinkling with sea salt. After the granola is cool, you can add another ½ cup of regular sized chocolate chips if you'd like.
• Serve granola in a bowl with cream, yogurt, or enjoy as snack. Granola makes a great homemade gift too!
• granola in airtight container and enjoy within two weeks.

CHOCOLATE-COCONUT GRANOLA

Steps:

• Adjust the baking rack in the oven to the middle rack. Preheat the oven to 275 degrees F. Brush a half sheet pan with 1 tablespoon of the coconut oil.
• Heat the remaining 1/4 cup coconut oil over medium heat in a small saucepan. Whisk in the cocoa powder, honey, sugar and salt and bring to a simmer. Cook, whisking constantly until smooth and the sugar is completely melted. Stir in the coconut and vanilla extracts. Keep warm.
• Combine the oats, almonds and coconut chips in a bowl. Add the cocoa mixture and mix with a rubber spatula until the oat mixture is completely coated with the cocoa mixture. Transfer the mixture to the prepared sheet pan and press into an even layer. Bake for 50 minutes. Turn off the oven and let sit in the warm oven for 30 minutes longer. Remove to a baking rack and let cool.
• In a large bowl, break into pieces and toss together with the bittersweet and white chocolate chips.

CHOCOLATE ALMOND GRANOLA

Steps:

• Roughly chop the dates and add into a blender along with the boiling water. Cover and set aside to soak for 20 minutes.
• Preheat your oven to 300 degrees F (150 degrees C) and lightly grease a large, rimmed baking sheet with cooking spray.
• Add the almond butter, cocoa powder, maple syrup to taste, oil, vanilla and salt to the blender and blitz until smooth (a few bits of dates is totally fine).
• Stir the oats and almonds together in a large bowl and add the cocoa mixture. Mix very well until evenly combined, then transfer to the prepared baking sheet. Spread the mixture into an even layer and bake until crisp and crumbly, stirring about halfway through, 50 minutes to 1 hour.
• Cool the granola to room temperature, then break any large chunks up and transfer to a resealable container and store at room temperature for up to 1 month. Serve with milk, on yogurt or enjoy out of hand.

BIG-CLUSTER CHOCOLATY GRANOLA

Steps:

• Heat the oven to 300 degrees. In a large bowl, use a fork to stir together the maple syrup, oil, cocoa powder and salt until smooth. Add the oats, nuts and seeds, and stir until combined.
• Spread the mixture out on a parchment-lined sheet pan. Bake, without stirring, until fragrant and dry to the touch, 35 to 40 minutes.
• Sprinkle the dried fruit over the granola (if using), then turn off the oven. Leave the granola in the oven to cool completely, 30 minutes to an hour, then break into clumps. Store in an airtight container at room temperature for up to 2 weeks.