Homemade Chocolate Granola Healthy And Vegan Recipe

I finally nailed the Best Granola Recipe Homemade and it’s chocolatey, crunchy, gluten free and vegan in a way that makes store-bought look sad.

I am obsessed with this homemade chocolate granola. I love how crunchy oats turn into something wildly chocolatey and not sickly sweet.

I’m talking serious crunch, chocolate dusted on everything. I can’t get enough of the Vegan Gluten Free Granola Recipe vibe here and I always call it my Cocoa Granola Recipe when friends ask.

I use rolled oats (gluten free) and cocoa powder so it actually tastes like chocolate and not some weak wannabe. But the chocolate chips sneaking in at the end seal the deal.

For real. Breakfast, snack, or just eating it straight from the jar daily.

Ingredients

• Rolled oats: hearty base, full of fiber, it keeps you full.
• Sliced almonds: crunchy protein punch, nutty and satisfying.
• Pumpkin seeds: little green powerhouses, minerals and extra crunch.
• Sunflower seeds: mellow nutty crunch, adds healthy fats.
• Shredded coconut: chewy texture, tropical hint and healthy fat.
• Cocoa powder: deep chocolate flavor, makes it feel naughty.
• Coconut sugar: caramel-like sweetness, less processed than white sugar.
• Sea salt: balances sweetness, makes chocolate pop.
• Cinnamon: warm spice, cozy and slightly sweet.
• Coconut oil: helps everything stick, adds mild coconut notes.
• Maple syrup: natural sweetener, sticky binder and flavor boost.
• Almond butter: creamy binder, nutty richness and extra protein.
• Vanilla extract: round, sweet backdrop that ties flavors together.
• Dark chocolate chips: melty pockets of bitter-sweet joy.
• Dried cherries: tart little bursts, optional fruity sweetness.
• Raisins: chewy sweetness, classic granola addition if you want.

Ingredient Quantities

• 3 cups rolled oats (gluten free)
• 1 cup sliced almonds or chopped nuts of choice
• 1/2 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 1/2 cup unsweetened shredded coconut
• 1/3 cup cocoa powder, unsweetened
• 1/4 cup coconut sugar or brown sugar, packed
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1/4 cup almond butter or other nut butter, smooth
• 1 teaspoon vanilla extract
• 1/2 cup vegan dark chocolate chips or chopped dark chocolate
• Optional: 1/4 cup dried cherries or raisins for sweetness

How to Make this

1. Preheat oven to 325F and line a large rimmed baking sheet with parchment paper or a silicone mat.

2. In a big bowl toss together 3 cups rolled oats, 1 cup sliced almonds, 1/2 cup pumpkin seeds, 1/4 cup sunflower seeds, 1/2 cup shredded coconut, 1/3 cup cocoa powder, 1/4 cup coconut or brown sugar, 1/2 teaspoon sea salt and 1 teaspoon cinnamon until evenly mixed.

3. In a small saucepan or microwave safe bowl warm 1/2 cup melted coconut oil, 1/2 cup maple syrup and 1/4 cup almond butter until smooth and pourable, then stir in 1 teaspoon vanilla extract. If the almond butter is stiff warm it a little more so it blends.

4. Pour the wet mixture over the dry ingredients and mix with a spatula or spoon until everything is fully coated and looks slightly sticky. Press down so clumps form if you like chunkier granola.

5. Spread the mixture in an even layer on the prepared sheet, not too thin. Press gently with the back of a spatula to compact if you want big clusters.

6. Bake for 18 to 22 minutes, rotating the pan halfway through. Every 7 to 8 minutes use a spatula to gently flip or break up the edges so it browns evenly and doesn’t burn. Watch closely near the end because cocoa can darken fast.

7. Remove from oven when it smells toasty and is lightly crisp at the edges. It may still feel soft in the middle but it firms up as it cools.

8. Let the granola cool completely on the sheet for at least 20 minutes. While still slightly warm fold in 1/2 cup vegan dark chocolate chips or chopped chocolate so they melt a bit and stick to clusters, or wait until fully cool if you want chips intact.

9. Stir in optional 1/4 cup dried cherries or raisins after cooling if using. Break into pieces with your hands or a spatula to get the chunk sizes you like.

10. Store cooled granola in an airtight container at room temperature for up to 2 weeks or freeze for longer. Tip: pressing the mix into the pan before baking gives bigger clusters, and adding chocolate while slightly warm helps it cling to the granola.

Equipment Needed

1. Large rimmed baking sheet (for baking and cooling)
2. Parchment paper or silicone baking mat
3. Large mixing bowl
4. Small saucepan or microwave safe bowl (for warming the wet mix)
5. Spatula plus a wooden spoon or sturdy spoon for mixing and pressing
6. Measuring cups and spoons
7. Oven mitts and a timer
8. Cooling rack or just use the baking sheet to cool, and an airtight container for storage

FAQ

Homemade Chocolate Granola Healthy And Vegan Recipe Substitutions and Variations

• Rolled oats (gluten free): use quick oats if you want a chewier, faster-to-toast granola, or try quinoa flakes for a protein boost and nuttier flavor.
• Coconut oil, melted: swap with melted avocado oil or light olive oil for a neutral taste, or use melted vegan butter for richer flavor if you don’t need it to be coconut-free.
• Maple syrup: replace with agave nectar or brown rice syrup for similar sweetness and stickiness, or use date syrup for a deeper caramel note.
• Almond butter: use sunflower seed butter to make it nut-free, or tahini for a savory, slightly bitter twist that still binds the granola well.

Pro Tips

1. Press it and dont be shy about it. If you want big chunky clusters really press the mixture firmly into the pan before baking and dont spread it too thin. That compacts the bits so they stick together when they cool. If you want looser granola, barely press and break it up right after the oven.

2. Add the chocolate at just the right moment. Fold in the chips while the granola is still a little warm so the chocolate melts and glues to clusters. If you want pretty intact chips, wait until it is fully cool. Either way, dont throw the chocolate in straight out of the oven or it will just puddle everywhere.

3. Watch the cocoa closely while baking. Cocoa darkens fast and can look burned before everything else is done. Rotate the pan, check every 5 minutes near the end, and break up the edges so the whole sheet browns evenly. Oven hotspots are sneaky.

4. Keep it crunchy and fresh. Let it cool completely before sealing in an airtight jar or it goes soft. If it loses crunch later, re-toast on a baking sheet at 300 F for 5 to 8 minutes, keep an eye on it though, or microwave a small portion for 15 to 20 seconds to revive crispness.

Homemade Chocolate Granola Healthy And Vegan Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I finally nailed the Best Granola Recipe Homemade and it's chocolatey, crunchy, gluten free and vegan in a way that makes store-bought look sad.

Pin

Servings

12

servings

Calories

428

kcal

Equipment: 1. Large rimmed baking sheet (for baking and cooling)
2. Parchment paper or silicone baking mat
3. Large mixing bowl
4. Small saucepan or microwave safe bowl (for warming the wet mix)
5. Spatula plus a wooden spoon or sturdy spoon for mixing and pressing
6. Measuring cups and spoons
7. Oven mitts and a timer
8. Cooling rack or just use the baking sheet to cool, and an airtight container for storage

Ingredients

• 3 cups rolled oats (gluten free)

• 1 cup sliced almonds or chopped nuts of choice

• 1/2 cup pumpkin seeds

• 1/4 cup sunflower seeds

• 1/2 cup unsweetened shredded coconut

• 1/3 cup cocoa powder, unsweetened

• 1/4 cup coconut sugar or brown sugar, packed

• 1/2 teaspoon fine sea salt

• 1 teaspoon ground cinnamon

• 1/2 cup coconut oil, melted

• 1/2 cup maple syrup

• 1/4 cup almond butter or other nut butter, smooth

• 1 teaspoon vanilla extract

• 1/2 cup vegan dark chocolate chips or chopped dark chocolate

• Optional: 1/4 cup dried cherries or raisins for sweetness

Directions

• Preheat oven to 325F and line a large rimmed baking sheet with parchment paper or a silicone mat.
• In a big bowl toss together 3 cups rolled oats, 1 cup sliced almonds, 1/2 cup pumpkin seeds, 1/4 cup sunflower seeds, 1/2 cup shredded coconut, 1/3 cup cocoa powder, 1/4 cup coconut or brown sugar, 1/2 teaspoon sea salt and 1 teaspoon cinnamon until evenly mixed.
• In a small saucepan or microwave safe bowl warm 1/2 cup melted coconut oil, 1/2 cup maple syrup and 1/4 cup almond butter until smooth and pourable, then stir in 1 teaspoon vanilla extract. If the almond butter is stiff warm it a little more so it blends.
• Pour the wet mixture over the dry ingredients and mix with a spatula or spoon until everything is fully coated and looks slightly sticky. Press down so clumps form if you like chunkier granola.
• Spread the mixture in an even layer on the prepared sheet, not too thin. Press gently with the back of a spatula to compact if you want big clusters.
• Bake for 18 to 22 minutes, rotating the pan halfway through. Every 7 to 8 minutes use a spatula to gently flip or break up the edges so it browns evenly and doesn't burn. Watch closely near the end because cocoa can darken fast.
• Remove from oven when it smells toasty and is lightly crisp at the edges. It may still feel soft in the middle but it firms up as it cools.
• Let the granola cool completely on the sheet for at least 20 minutes. While still slightly warm fold in 1/2 cup vegan dark chocolate chips or chopped chocolate so they melt a bit and stick to clusters, or wait until fully cool if you want chips intact.
• Stir in optional 1/4 cup dried cherries or raisins after cooling if using. Break into pieces with your hands or a spatula to get the chunk sizes you like.
• Store cooled granola in an airtight container at room temperature for up to 2 weeks or freeze for longer. Tip: pressing the mix into the pan before baking gives bigger clusters, and adding chocolate while slightly warm helps it cling to the granola.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 88g
• Total number of serves: 12
• Calories: 428kcal
• Fat: 27.5g
• Saturated Fat: 13.6g
• Trans Fat: 0.1g
• Polyunsaturated: 4.2g
• Monounsaturated: 9.7g
• Cholesterol: 0mg
• Sodium: 100mg
• Potassium: 376mg
• Carbohydrates: 37.2g
• Fiber: 6.2g
• Sugar: 17.9g
• Protein: 10.1g
• Vitamin A: 20IU
• Vitamin C: 0.6mg
• Calcium: 66mg
• Iron: 3mg