Crisp and crunchy, rich and chocolatey, and sweet-but not too sweet. Doesn’t that sound like heaven? …Unfortunately, it isn’t. Fortunately, its chocolate granola which smells and tastes heavenly, close enough! I love making this chocolate granola because it tastes amazing but when its baking it fills the house with a wonderful chocolate smell. It’s kind of like an edible candle!
Smoothie bowls have been my latest obsession (recipes coming soon! :)) I have a smoothie bowl pretty much every morning! You can top smoothie bowls with pretty much anything but one of my favorite toppings is granola. I was getting tired of regular granola so I thought, “What makes everything better? Chocolate!”
I decided to merge the sweet and crunchy granola with rich and delicious chocolate and now you have this amazing chocolate granola recipe! This recipe is super crunchy, super tasty, and super versatile! You can sprinkle this over your favorite yogurt or smoothie bowl, enjoy with milk like cereal, or it can be eaten as a snack on the go!
It’s not just me saying that this stuff is amazing…I have witnesses. I have some friends who have a LOT of allergies: gluten, dairy, eggs, etc. I love to bake for others but, it’s very hard to bake for someone with so many allergies as you don’t want them to have a reaction, I then remembered this recipe and I got so excited because I could finally make them something.
Let me tell you, the whole batch was gone in less than an hour, they loved it that much. I even made this for my non-paleo friends who would always say “ew” whenever I would mention anything remotely healthy, I made this for them and they ate pretty much all of it in the same day!
Why you’ll love it:
- This recipe is super easy and quick- it only uses one bowl and only 6 ingredients making for a quick cleanup and crunchy goodness ready in less than an hour.
- This granola doesn’t go bad quickly- this granola can last up to two weeks, maybe even longer if you don’t eat it all by then!
- Chocolate granola is perfect for on the go- whenever I go on a trip, I always make sure to pack a batch of this good stuff, I like to have it ready for breakfast or an on-the-go snack, especially if I’m going to a remote place where health-food stores and restaurants aren’t readily available
Tips & Tricks
- You can replace the shredded coconut with any nut of your choice if you want it coconut free.
- You can replace the coconut with another neutral oil if you can’t have coconut.
- Get creative: you can use this granola as a topping for yogurt or smoothie bowls but this also goes great with ice-cream or can be used like sprinkles on a cake for a delicious crunch!
Hungry for more? Be sure to try:
- Blueberry Cookies (Paleo & Vegan)
- Baked Mini Donuts (Paleo & SCD)
- Thin Mint Cookies (Paleo)
Allergy-Friendly Chocolate Granola
Ingredients
- 4 Cups Oats (rolled or old fashioned work best)
- 1 Cup Shredded Coconut
- ½ Cup Cocoa Powder
- ½ Cup Maple Syrup
- ½ Cup Coconut Oil (melted)
- 1 Tsp Vanilla
- ½ Cup Chocolate Chips (optional)
Instructions
- Preheat oven to 300°F and line a large baking sheet with parchment paper
- In a large bowl, combine your oats, shredded coconut, and cocoa powder
- Stir in your coconut oil, maple syrup, and vanilla and stir until all of the dry ingredients have been coated
- Spread mixture on a thin and even layer on your prepared pan
- Bake at 300°F for 30-35 minutes or until fragrant and crispy
- Allow granola to cool for 5 minutes before breaking into clusters and stirring in chocolate chips (optional)
- Store in an airtight container for up to 3 weeks
Notes
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