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Chocolate granola

Course Breakfast
Cuisine American
Keyword breakfast granola, chocolate chip granola, cocoa granola, homemade granola
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 servings
Oats baked in a cocoa, maple syrup and coconut oil coating, then sprinkled with chocolate chips while warm. Makes 16 servings.

Ingredients

  • 2 ½ cups old-fashioned rolled oats
  • ⅓ cup coconut oil melted
  • ⅓ cup pure maple syrup
  • ¼ cup unsweetened cocoa powder
  • ¼ cup light brown sugar packed
  • 1 ½ teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • Optional: 1/2 cup shredded coconut, chopped nuts

Directions

  • Heat the oven to 325°F and line a baking sheet with parchment paper.
  • In a medium bowl, whisk the coconut oil, cocoa powder, maple syrup, brown sugar, vanilla and salt until smooth. Add the oats and stir until well coated.
  • Spread evenly on the baking sheet and press down with a spatula.
  • Bake for 10 minutes, stir, then bake 5 to 10 minutes more. For chunkier granola, skip the stir and add a couple of extra minutes.
  • Let cool for 10 minutes. Scatter the chocolate chips and any optional toppings over the top, then let cool 45 minutes before serving.

Notes

Add another 1/2 cup oats if desired. Cool completely before sealing. Keeps airtight at room temperature up to two weeks, or frozen in a freezer-safe bag or container up to 3 months; thaw at room temperature. Safety: coconut oil, coconut and nuts go rancid, so keep to the short room-temperature window.

Nutrition

Serving: 39g | Calories: 173kcal | Carbohydrates: 24g | Protein: 2.8g | Fat: 8.7g | Saturated Fat: 5.9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 77mg | Potassium: 132mg | Fiber: 2.5g | Sugar: 13g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 22mg | Iron: 1.1mg

Nutrition is an estimate per serving from USDA FoodData Central, for 16 servings. Brands and portions vary, so use it only as an approximation.