Introduction
There is nothing quite like homemade granola, but when you infuse it with rich, deep cocoa flavor, you elevate a standard breakfast staple into a truly decadent treat. This recipe for Chocolate Granola is specifically designed to maximize those coveted crunchy clusters (the “clumps”) while providing a healthier, less-processed alternative to store-bought versions. Originating from the desire to make breakfast taste like dessert, this granola uses high-quality ingredients like rolled oats and unsweetened cocoa powder, making it perfect for an energetic start to the day or a satisfying late-night snack.
Ingredients
- 3 cups (300g) Old-Fashioned Rolled Oats (not instant)
- 1/4 cup (30g) Unsweetened Cocoa Powder
- 1/2 cup (120ml) Pure Maple Syrup or Honey
- 1/4 cup (60ml) Melted Coconut Oil or Neutral Vegetable Oil
- 1/2 cup (60g) Chopped Nuts (Almonds, Pecans, or Walnuts, optional)
- 1/2 teaspoon (3g) Fine Sea Salt
- 1 teaspoon (5ml) Vanilla Extract
- 1/2 cup (85g) Semi-Sweet Chocolate Chips (added after baking)
Step-by-step Preparation
- Preheat your oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper. This step is crucial for preventing sticking and achieving maximum clumping.
- In a medium bowl, whisk together the wet ingredients: the melted oil, maple syrup (or honey), vanilla extract, and sea salt until fully combined.
- In a large mixing bowl, combine the dry ingredients: rolled oats, cocoa powder, and chopped nuts (if using). Stir well until the cocoa powder is completely distributed and all the oats are lightly dusted brown.
- Pour the wet mixture over the dry ingredients. Use a spatula to fold the ingredients together until every oat flake is coated. It should look slightly sticky and uniformly dark brown.
- Spread the granola mixture evenly onto the prepared baking sheet. Press the mixture down firmly with the back of a spatula or your hands to create a compact, single layer. This pressure is the secret to developing large clumps.
- Bake for 20 to 25 minutes. **DO NOT STIR** during the baking process. Rotate the pan halfway through the cooking time to ensure even baking. The granola is done when it smells fragrant and the edges look slightly toasted.
- Remove the pan from the oven and immediately transfer it to a wire rack. Let the granola cool completely, undisturbed, on the baking sheet for at least 45 minutes. It must be fully cool before breaking it up.
- Once cooled, use your hands to break the granola into large, satisfying clusters. Stir in the 1/2 cup of chocolate chips. The residual heat from the baked oats is usually enough to slightly melt the chips, bonding them to the clusters.
Nutritional Information
Chocolate Granola is an excellent source of dietary fiber, primarily from the rolled oats, which aids in digestion and promotes satiety. Dark cocoa powder is rich in antioxidants and polyphenols. Based on a 1/2 cup serving size, this granola contains approximately 250-280 calories (depending on the amount of oil and nuts used), providing healthy fats and complex carbohydrates for sustained energy.
Storage
Store the completely cooled Chocolate Granola in an airtight container at room temperature. Ensure the container is sealed tightly to maintain freshness and crunch. When stored properly, homemade granola will stay fresh for 2 to 3 weeks. Avoid storing it near heat sources or moisture, which can cause the clusters to lose their crispness.
Conclusion
This rich Chocolate Granola is incredibly versatile. Enjoy it simply with a splash of cold milk, sprinkled over Greek yogurt and fresh berries, or as a crunchy topping for ice cream or smoothie bowls. For a flavor variation, try adding 1/2 teaspoon of espresso powder to the wet ingredients before baking to deepen the chocolate flavor, or a pinch of cayenne pepper for a subtle, unexpected kick. Homemade granola makes a wonderful gift and is the perfect recipe to customize with your favorite additions.