Friday, August 16, 2013 / 36 Comments / , , , , , ,

Healthy Chocolate Granola Recipe

Healthy superfood ingredients like raw organic cacao powder, coconut, and chia seeds come together to create a decadent tasting breakfast or snack. Who says you can't have chocolate for breakfast?!
I've made this delicious granola twice in the past week. The first time I made it, planning to send it off to friends as a housewarming gift, it disappeared. Yummy Hubby really loved it. Like, a little too much. So I made the chocolate granola a second time, but was smarter this time a put a "hands off!" sticky note on the container until I had it out of the house. 

Chocolate granola is best with cold milk. The milk quickly turns into chocolate milk and reminds me so much of the chocolate rice krispies cereal I only got to have on vacation as a kid for that chocolate milky reason. And that reason only - this one is loaded with nutrients without all the sugar. 
Have I mentioned I have horrendous handwriting? Slapping on labels is more my thing. Thank goodness the kindergarten teacher included glue sticks on the supply list! And don't tell my big girl I sneaked her new glue stick from her backpack in the middle of the night. I created this one in Photoshop and you're welcome to print it out and use it. Click here to download the jpg file. 

I got the ice cream containers on Amazon and use them for everything from storing actual ice cream to gift packaging to holding popsicle stick games for the kids.

Continue reading for the recipe! 

Chocolate Granola

Yield: About 7 cups

  • 4 Cups rolled oats
  • 1 cup unsweetened shredded coconut (I use Bob’s Red Mill)
  • 1 cup raw walnut halves or pieces (or any nuts you have!)
  • ½ cup chia or flax seeds
  • ½ teaspoon salt (optional)
  • ½ cup, plus 1 tablespoon cacao powder (I use SunfoodOrganic)
  • 1/3 cup melted coconut oil
  • ½ teaspoon vanilla extract
  • 1/3 cup mild tasting honey (agave or maple syrup if vegan) 
  • 1/4 cup coconut sugar (or light brown sugar or more honey) 
  • 1/4 cup chopped chocolate (optional for extra decadence) 

  1. Preheat oven to 325 degrees Fahrenheit. 
  2. In a large bowl, stir together the oats, coconut, walnuts, seeds, and salt. In a medium bowl, whisk together the cacao, coconut oil, vanilla, honey, and coconut sugar until smooth. Pour cacao mixture over the oat mixture and stir until oats are coated. I find using two rubber spatulas at the same time to mix the ingredients works best. If you like your granola very clumpy, add more honey. 
  3. Coat one large or two small rimmed baking sheet(s) with cooking spray or rub with a little more coconut oil. Press granola into the bottom of the prepared baking sheet and bake for 15 minutes. Stir and bake another 10-15 minutes. Cool completely in the pan without stirring. Granola will crisp up, clump, and harden as it cools. Gently stir in chocolate chunks, if desired. Store in an airtight container. 
  4. Serve over milk and topped with raspberries or bananas. Yum! 
Vegan option: 
Use agave syrup or maple syrup instead of the honey. Use only vegan chocolate chips. 

Gluten Free option: 
Make sure your oats are gluten-free. Oats are naturally gluten-free, but are often contaminated during processing. Also check that the chocolate you use is gf. 

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