Dark Chocolate Granola

I LOVE things with chocolate. Chocolate Covered Brownie Energy Bites, Peanut Butter Protein Bars, Oat Cups with Almond Butter Chocolate...you get it right?? I like to make homemade chocolate with many of my recipes. I love the fudgy taste of it. And with the addition of semi-sweet chocolate chips...it's just dark chocolate deliciousness.

You might be wondering, why can't I just buy granola? Making granola seems pretty fancy but after I tried making it for the first time, I don't think I'll be buying granola again. Plus, why is packaged granola always so expensive?! Homemade granola has less sugar (because you control how much goes in there) and you can flavor it with so many different spices, nuts, dried fruits, and seeds. You control what goes in yours when you make it at home and adjust it to your taste! This recipe can be used as a granola recipe for yogurt, alone as a crunchy snack, or with your choice of milk!

• Oats. If you have gluten intolerance, you want to make sure your oats specify they are gluten free. I used rolled oats in my granola recipes.
• Coconut Oil. The oil binds the granola together and gives it the perfect crunch. I used coconut oil but you can use any neutral oil. Olive oil works well too but will add a touch of flavor and alter the taste of the granola.
• Sweetness. I love using maple syrup as a natural sweetener. You are welcome to use your choice of sweetener. If you opt for making it sugar free, you can add raisins or chopped dates after baking for a touch of natural sweetness.
• Rich Flavor. I used cocoa powder to make the rich chocolate taste. Vanilla in my dessert recipes as it really enhances the flavors and ties the sweetness together. I prefer to use pure vanilla powder, like this one, however you can use vanilla paste or vanilla extract as well.
• Coconut. I used finely shredded coconut. I recommend using unsweetened coconut.
• Sea Salt. Salt in sweets, especially baking, is meant for many reasons...one of them being a flavor enhancer. I used coarse sea salt for that sweet and salty flavor. Using table salt will work just fine as well but I'd start with using ¼ teaspoon first and taste test it.
• Optional mix-ins:
  • Dried Fruits: cranberries, raisins, apricots, cherries (add after baked).
  • Chocolate chips (add after the granola has cooled).
  • Seeds: chia seeds, sunflower seeds, flax seeds/ground flax meal, pumpkin seeds, sesame seeds.

• In a large bowl, mix together oats, shredded coconut, and sea salt.
• Then add cocoa powder, coconut oil, maple syrup, and vanilla in a microwave safe bowl. Microwave for 10-15 seconds until melted and liquid consistency.
• Pour the chocolate over the dry ingredients and mix until well-coated.
• Press the mixture onto the prepared baking tray.
• Bake for 25-35 minutes. The granola will get crispier as it cools.
• I like to add in my chocolate chips after about 10 minutes of cooling. You can add them after the granola is completely cooled as well.
• Let the granola cool completely. If you want to keep larger clusters, do not mix the granola until completely cooled.
• Once cooled, break into pieces. Enjoy as a cereal (I like to use almond milk or soy milk), snack, with fruits, or with yogurt!

Cool COMPLETELY before storing. Store in an airtight container in a cool, dry place for 2-3 months. You can also freeze the granola for up to 6 months to maintain the crunch for a longer period.

I eat this immediately as a snack with greek yogurt then again with some milk as a cereal. This would also go really well as a topping for my blueberry chia seed pudding or topped over some fresh fruits.

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If you loved this Dark Chocolate Granola recipe, let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe for my weekly emails so you never miss a new recipe!