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Crunchy Chocolate Granola

Make the best crunchy chocolaty homemade granola. A perfect breakfast cereal or snack!
Course Breakfast, Snack
Cuisine American
Diet Gluten Free, Vegan
Keyword Autumn Recipe, Breakfast, Winter Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6
Calories 517kcal

Equipment

  • 1 Baking Sheet
  • 1 parchment paper
  • 1 mixing bowl large
  • 1 silicon spatula

Ingredients

  • 3 cups old fashioned oats
  • 1 cup nuts* roughly chopped
  • ¼ cup seeds** chia, pepitas, sunflower, hemp, flax
  • ¼ cup chocolate chips or chunks

Wet Mixture

  • ¼ cup cocoa powder
  • ¼ cup maple syrup
  • ¼ cup coconut oil
  • 2 tbsp molasses
  • 1½ tsp vanilla extract
  • ½ tsp salt

Instructions

  • Preheat oven to 325 °F
  • In a large bowl combine the ¼ cup cocoa powder, ¼ cup maple syrup, ¼ cup coconut oil, 2 tbsp molasses, 1½ tsp vanilla extract, and ½ tsp salt.
  • Add the 3 cups old fashioned oats, 1 cup nuts*, and ¼ cup seeds** to the wet mixture and stir to thoroughly coat.
  • Evenly spread the granola on a large baking sheet with parchment paper, making sure to press down on the oats.
  • Bake for 30 minutes. After 15 minutes of baking, remove from oven, flip with a spatula, and continue baking for 15 minutes or until granola is light brown and mostly dry. Let it cool out of the oven for 10 minutes. This allows the granola to fully cool and crisp-up.
  • Let it cool completely before combining ¼ cup chocolate chips or chunks. Store in an airtight container in your pantry.

Notes

* The nuts we used were a mix of walnuts and almonds.
** The seeds we used were pepitas (aka pumpkin seeds).
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