This double chocolate granola is the perfect breakfast for when you’re craving something sweet but also healthy. It’s packed with fiber, healthy fats, plant-based protein, and probiotics. Enjoy it on its own, with milk, on top of your yogurt, or as a grab-and-go snack!
Why you’ll love this recipe
- Healthier granola – this granola is naturally vegan, refined sugar-free, and can be made gluten free by using gluten free certified rolled oats. It’s also healthier than store-bought granola.
- Easy to make – just stir, mix, and bake. Seriously. Once you realize how easy it is to make homemade granola, you’ll never want to buy granola anymore.
- Customizable – in this double chocolate granola recipe I share the combination I love most, but feel free to add or leave out any ingredients you like or don’t like.
- Batch making – it’s perfect for batch making as it stores well for weeks in an airtight container on the countertop.
Top tips for double chocolate granola
- Use rolled oats – rolled oats will provide the texture we are looking for. If you can’t find any rolled oats you can also use quick oats but the texture will not be the same. Use gluten free rolled oats if needed.
- Press the granola onto the baking sheet – to get those crispy granola clusters. Press it together onto the baking sheet with your rubber spatula.
- Check your granola halfway through – as most ovens are different, check your granola to avoid it from burning.
Want to get crunchy clustered granola?
Here are some very easy tips to get delicious granola clusters:
- Once you have spread the granola on your lined baking sheet, gently press the granola down with the back of your rubber spatula onto the baking sheet.
- Do not touch the granola once it’s in the oven. Stirring the granola halfway through will just prevent the clusters to form.
- Let the granola cool off completely before breaking it down. Once cooled, use your hands to break off the granola into clusters.
How to store double chocolate granola
Before storing the double chocolate granola make sure it is already cool. If stored when warm, your granola could soften and lose its crunchiness. This granola keeps for three to four weeks when stored in an air-tight container at room temperature.
More granola recipes to try
Make sure to tag me @cravebysaldemar on Instagram if you make these double chocolate granola. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above.
If you tried these double chocolate granola let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest and Instagram for more delicious recipes!
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Double Chocolate Granola
- Total Time: 45 minutes
- Yield: 12 servings 1x
Description
Easy chocolate granola clusters, perfect for snacking on its own, or on top of your yogurt bowl!
Ingredients
- 2 1/2 cups gluten free rolled oats
- 1 cup unsweetened shredded coconut
- 1 cup whole almonds
- 1/2 cup chopped hazelnuts
- 1/4 cup dark chocolate chips
- 1 teaspoon salt
- 1/3 cup coconut sugar
- 1 tsp vanilla extract
- 1/3 cup maple syrup
- 1/3 cup extra virgin olive oil
- 1/2 cup cacao powder
Instructions
- Preheat the oven to 300 F / 150 C.
- In a large mixing bowl, mix together the rolled oats, coconut, almonds, chopped hazelnuts, and salt. Set aside.
- In a small saucepan warm the sugar, olive oil, maple syrup, and cacao powder over low heat. Mix until well blended.
- Pour over the wet ingredients into the dry ingredients and mix, until the dry ingredients are evenly coated.
- Line a baking sheet with parchment paper and spread the granola over it. Gently press the granola together and onto the baking sheet.
- Bake the granola for 30-35 minutes, until crispy.
- Allow the granola to cool completely, break apart with your fingers, and add chocolate chips.
- Enjoy!
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
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