Chocolate Granola Recipe with Almonds

5 from 8 votes

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This homemade Chocolate Granola Recipe is made with almonds, cocoa, and coconut! A sweet breakfast that can be altered to your preferences!

This Chocolate Granola Recipe was inspired after making and devouring cookies for breakfast. I was enthralled with the idea of turning my breakfasts into desserts. I have devised a simple plan to trick my bottom half, taste buds and tummy all at the same time with something chocolaty, delicious, low fat with no sugar! Hello, healthy breakfast. This stuff is amazing, especially if you’re trying to cut back on the sugar. Take a peek and see how ridiculously easy this is!

Chocolate Granola

Chocolate Granola Recipe

{Feel free to customize this recipe for your own needs!}

  • Oats (Quick Cooking) – These are Gluten-Free, people!!! So if you’re sensitive to that, this is a great recipe for you.
  • Almonds and Coconut – If you are allergic to either of these, swap them out for something you’re not allergic to. Try a neutral cereal like Cheerios or dried fruit.
  • Cocoa Powder and Vanilla Extract – Two traditional flavors that always go well together.
  • Butter and Maple Syrup – When I use the term healthy, I mean no preservatives or chemicals. And I prefer butter over oil any day! So real maple syrup and butter it is.

For other easy granola recipes take a look at these: No-Bake Peanut Butter Chocolate Chip Granola Bars, Loaded Pepita Granola, and Simple Orange Almond Granola.

Oat, Almond, Coconut Mixture

How to Make Chocolate Granola

  1. In a large bowl, combine oats (quick-cooking please!), almonds, and unsweetened coconut flakes. I used Bob’s Red Mill brand….because we love Bob. Stir and set aside.
  2. In a small liquid measuring cup, melt butter in microwave. Stir in maple syrup and cocoa powder. Use really good quality stuff. I used Scharffen Berger. Microwave mixture another 30 seconds or so or until cocoa mixes in so there aren’t any lumps. Stir in vanilla.

Cocoa, Maple Syrup Mixture

  1. Pour butter/maple mixture over the bowl of oats. Stir to coat and divide between two cookie sheets.
  2. Bake at 250 degrees for 1 hour. And, voila! 1 hour later, beautifully golden, not too sweet, healthy and chocolatey granola. Mmmmm… Cool this down and store in airtight containers for up to 2 weeks.

Chocolate Granola

Variations

Dried Fruit. You can add dried fruit to the mix after baking your chocolate granola. Berries are always a good choice.

Fresh Fruit. This could be strawberries like pictured or even bananas.

Peanut Butter. Luckily for you, I have a whole other recipe for Chocolate Peanut Butter Granola.

Chocolate Chips. If you have a sweet tooth try adding mini chocolate chips to this recipe.

 

Chocolate Granola Recipe

Make-Ahead Chocolate Granola

This chocolate granola recipe makes a total of 12 cups!!! But if you want to make a double batch, go for it. The more the merrier with this recipe.

The best way to store granola is in an airtight container, preferably in your pantry, away from humidity and heat. But you can also freeze it to make it last even longer. Just make sure the container is completely closed. One more tip, the fridge is not a good place to store granola because it can absorb nasty fridge smells. Ew.

Chocolate Granola

More Healthy Breakfasts to Try!

Excuse me while I lick my screen… I mean… never mind.

Printable recipe card below. Enjoy! 🙂

5 from 8 votes

Chocolate Granola Recipe with Almonds

This homemade Chocolate Granola Recipe is made with almonds, cocoa, and coconut! A sweet breakfast that can be altered to your preferences!
servings 12 cups
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins

Ingredients

  • 8 cups quick cooking oats
  • 1 cup toasted almonds sliced
  • 2 cups unsweetened coconut
  • 1/2 cup butter
  • 3/4 cup maple syrup
  • 1/4 cup unsweetened cocoa powder heaping
  • 1/2 tablespoon vanilla extract

Instructions

  • In a large bowl, combine oats (quick-cooking please!), almonds, and unsweetened coconut flakes. I used Bob’s Red Mill brand. Stir and set aside.
  • In a small liquid measuring cup, melt butter in microwave. Stir in maple syrup and cocoa powder. Use really good quality stuff. I used Scharffen Berger. Microwave mixture another 30 seconds or so or until cocoa mixes in so there aren’t any lumps. Stir in vanilla.
  • Pour butter/maple mixture over the bowl of oats. Stir to coat and divide between two cookie sheets.
  • Bake at 250 degrees for 1 hour. Cool this down and store in airtight containers for up to 2 weeks.

Nutrition

Calories: 470kcal | Carbohydrates: 56g | Protein: 10g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 20mg | Sodium: 76mg | Potassium: 403mg | Fiber: 9g | Sugar: 14g | Vitamin A: 235IU | Vitamin C: 0.2mg | Calcium: 79mg | Iron: 3.5mg
Course: Breakfast
Cuisine: American
Keyword: chocolate granola, Granola Recipe, Homemade Granola

 

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