Description
This Chocolate Crunch Granola is a delightful combination of toasted oats, crunchy nuts, and rich cocoa, perfect for a deliciously indulgent breakfast or snack. Featuring a blend of honey and brown sugar for sweetness and crispiness, this homemade granola delivers satisfying texture and flavor with the perfect chocolate crunch in every bite.
Ingredients
Dry Ingredients
- 3 cups rolled oats
- 1 cup chopped almonds
- 1/2 cup chopped walnuts
- 1/2 cup unsweetened cocoa powder
- 1/4 cup ground flaxseed (optional)
- 1/4 teaspoon salt
Wet Ingredients
- 1/3 cup honey
- 1/4 cup brown sugar
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup mini dark chocolate chips (added after baking)
Instructions
- Preheat and prepare: Preheat your oven to 325°F (163°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Mix dry ingredients: In a large mixing bowl, combine the rolled oats, chopped almonds, chopped walnuts, cocoa powder, ground flaxseed, and salt. Stir well until evenly mixed.
- Combine wet ingredients: In a separate small bowl, whisk together the honey, brown sugar, melted coconut oil, and vanilla extract until smooth and fully blended.
- Mix wet and dry: Pour the wet ingredient mixture over the dry ingredients. Stir thoroughly to make sure all the oats and nuts are coated with the chocolate-honey syrup.
- Spread on baking sheet: Transfer the granola mixture onto the prepared baking sheet. Use a spatula to spread it out evenly in a thin layer for even toasting.
- Bake to crisp: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, stirring every 8 minutes to ensure even baking and to prevent burning. Watch closely toward the end to get the perfect crunch without overbaking.
- Add chocolate chips: Once baked, remove the granola from the oven and immediately sprinkle the mini dark chocolate chips over the hot granola. Let them sit for a few minutes to melt slightly, creating a chocolatey coating.
- Cool and store: Allow the granola to cool completely on the baking sheet. After cooling, break it into chunks or crumble into desired sizes. Store in an airtight container at room temperature for up to two weeks.
Notes
- For a nuttier flavor, you can substitute almonds and walnuts with pecans, cashews, or hazelnuts.
- Customize sweetness by adjusting honey and brown sugar amounts according to taste.
- Ensure to stir the granola periodically during baking to avoid burning and promote even crisping.
- Add dried fruits like cranberries or raisins after baking for extra texture and flavor.
- Use dark cocoa powder for richer chocolate notes; Dutch-processed cocoa will yield a smoother taste.
- If vegan, substitute honey with maple syrup or agave nectar and ensure chocolate chips are dairy-free.
