Dark Chocolate Granola

Brownie granola - this breakfast treat tastes like a brownie in cereal form! The addition of dutch-processed cocoa powder adds the perfect chocolate undertones. Want extra chocolate flavor? Add chocolate chips or chunks for a chocolate chip granola version.

Versatile - make it your own by adding or adjusting various mix-ins. From dried fruit, nut spread, and seed or protein options, the possibilities are endless.

Stores well - This chocolate granola stores in a sealed container for weeks. Enjoy it every day, or only a few times a week to make it last that long!

For more sweet breakfast treats, try:

• Fruit & Cream Cheese Puff Pastry Danish
• Strawberry Almond Bostock Croissant
• Bakery Style Pistachio Muffins
• Baked Glazed Blueberry Donuts

While store bought granola has the benefit of simply picking it up off the shelf and paying for it, homemade granola has more benefits:

• Customizable. Add a wide variety of mix-ins to suit your taste preferences.
• Control the amount of sugar going into it.
• Adjust the amount of fat.
• No storage additives are included.
• More cost-effective. While you'll spend more upfront to buy all of the ingredients, you'll be able to make multiple batches, making it far more affordable.

This granola is wonderful to eat in many ways:

• On yogurt or greek yogurt with fresh fruit like bananas, strawberries, raspberries or blackberries.
• In a bowl with milk like granola cereal.
• As is just for snacking!
• Try it on your favorite ice cream for a crunchy contrast.

• Rolled oats. These may also be marketed as "old fashioned oats" - do not use quick-cooking oats, instant oats, or steel-cut oats.
• Almond butter.
• Coconut oil.
• Cocoa powder. The recipe calls for dutch-processed cocoa powder, which is recommended. Natural cocoa can be used, but it won't have the same depth of flavor.
• Almonds. Raw, non-toasted almonds should be used.
• Chocolate chips. This is optional but makes it feel like an extra special treat. Mini chocolate chips would also be great!
• Coconut flakes. The unsweetened version. Sweetened flakes or the shredded version are not recommended.
• Dried cherries. Chocolate and cherries are a perfect combination, but this can be omitted or substituted for another dried fried.

See recipe card for full ingredients list and quantities.

• Use tahini or natural peanut butter in place of almond butter.
• Try your favorite type of raw nut or go nut-free.
• Add seeds! Sunflower seeds, pepitas, or chia seeds are good options.
• Use any dried fruit. Dried apricot tastes lovely.
• Mix in up to 3 tablespoons of protein powder to increase the protein content.
• Swap white chocolate chips for normal chocolate chips.
• Use honey in place of maple syrup. For more granola clusters, use honey and increase the amount to ⅔ cup.

One: Melt the coconut oil and almond butter and mix to combine.

Two: Add the cocoa powder, maple syrup, and water and mix to combine.

Three: Add in all of the ingredients (except the coconut flakes and chocolate chips) and mix well until completely coated.

Four: Spread the mixture evenly on top of a large sheet pan lined with parchment paper. Bake for 15 minutes.

Five: Remove the parchment paper, then add the coconut flakes. Mix the granola, then press it into the pan. Bake again.

Six: Allow the chocolate granola to cool fully on the pan, then enjoy as is, with milk, or on yogurt.

• Mix very well so all pieces get covered in the chocolate mixture prior to baking.
• Remove the parchment paper at the halfway mark. This helps to absorb excess oil at the start, but then gets removed to help it crisp up directly on the pan.
• Wait until the granola is completely cool before adding chocolate chips, otherwise, they'll melt!

Granola can be a wholesome option depending on what's in it. It's fiber-rich from oats, and added protein from the nuts. Homemade granola is a great option as you can control the ingredients and additives better than store-bought.

This can be for a few reasons. Too much liquid was used; it was cooked at too high a temperature and burned before being able to dry out; it was cooked at too low a temperature and was not cooked long enough to crisp up.

Use honey, increase the amount to ⅔ cup, press the granola down, and cool fully on the pan before breaking up.

Store the granola in a sealed container at room temperature for up to three weeks.

Freeze the granola in a sealed container for up to two months. Remove portions and thaw at room temperature for 20 minutes before enjoying.

Note that any moisture that can get in, freeze, and potentially thaw will make the granola very chewy.

Earl Grey Scones with Lemon Glaze

Strawberry Almond Bostock Pastry with Croissant

Bakery Style Pistachio Muffins

Baked Glazed Blueberry Donuts

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