This one’s for my chocolate people 🤎 If you’re anything like me, there’s really no such thing as too much chocolate!! ☺️🍫
what you need:
• 3 cups rolled oats
• 1 cup hazelnuts, roughly chopped
• ½ cup unsweetened shredded coconut
• ¼ cup maple syrup
• ⅓ cup coconut oil, melted
• ⅓ cup cacao powder
• 1 tsp vanilla extract or ½ tsp ground vanilla bean
• ½ tsp sea salt
• ½ cup dairy-free chocolate chips (added after baking)
how to make:
1. Preheat the oven to 325°F (160°C) and line a large baking sheet with parchment paper.
2. In a large bowl, mix together the oats, nuts, shredded coconut, and salt.
3. In a separate bowl, whisk the melted coconut oil, maple syrup, vanilla, and cacao powder until smooth.
4. Pour the wet mixture over the dry ingredients and stir until everything is well coated.
5. Spread evenly onto the baking sheet and gently press down for clusters.
6. Bake for 20-25 minutes, stirring once halfway through. (For chunkier clusters, skip the stirring halfway and just press it down before baking. Let it cool untouched.) Keep an eye on it toward the end so it doesn’t burn.
7. Let it cool completely on the tray, this is when it gets perfectly crisp.
8. Once cooled, stir in the chocolate chips.
Store in an airtight jar for up to two weeks… if it even lasts that long 🤭
#chocolategranola #healthygranola #glutenfree #refinedsugarfree
If you love chocolate and crave a healthy, homemade snack, this chocolate granola recipe is truly a game changer. What I love about it is the combination of wholesome ingredients like rolled oats and hazelnuts, which provide a satisfying crunch and plenty of fiber and healthy fats. Using unsweetened shredded coconut adds natural sweetness and texture, while the cacao powder gives it that irresistible deep chocolate flavor without added sugars. A great tip for ensuring your granola clusters stay chunky and not crumbly is to avoid stirring halfway through baking. Instead, press the mixture firmly onto your baking sheet before putting it in the oven, then let it cool completely on the tray. This cooling step is crucial as it allows the granola to crisp up perfectly, making the texture just right for snacking or sprinkling over your favorite yogurt or smoothie bowl. Switching to maple syrup and coconut oil not only makes this recipe refined sugar-free but also adds subtle natural sweetness and healthy plant-based fats, which contribute to sustained energy release throughout the day. Plus, you can customize it by choosing your favorite nuts or adding superfoods like chia seeds or flaxseeds for an extra nutrition boost. Finally, stirring in dairy-free chocolate chips after baking keeps the chocolate soft and melty rather than burnt or dried out. Store the granola in an airtight container, and you’ll have a delicious, wholesome treat ready whenever a chocolate craving strikes. I’ve found it lasts well up to two weeks, although sometimes it disappears much faster! This recipe perfectly combines indulgence and nutrition, making it an excellent choice if you want to enjoy chocolate while sticking to a gluten-free and refined sugar-free diet.