Homemade Chocolate Almond Granola

Crunchy, chocolatey and made with just a handful of wholesome ingredients, this one-bowl homemade granola is perfect for breakfast, afternoon snacks, or as a special treat.

This Chocolate Granola Can Double as Breakfast and Dessert!

Breakfast time is always a little crazy around here, and I’m constantly looking for quick, make-ahead options that we can throw together before heading out the door. So I created this coconut + chocolate granola as a perfect solution, because who doesn’t love an excuse to eat chocolate for breakfast? (I’m lookin at you, double chocolate banana muffins!) And I love that it can be prepared in big batches over the weekend so it’s ready to go on busy weekday mornings.

To keep things light, I used apple sauce and maple syrup as natural sweeteners. Then this granola gets a double hit of chocolate from cacao powder, and cacao nibs. It’s reminiscent of the classic Almond Joy candy bar, with almonds, coconut, and chocolate, but without any refined sugar or processed ingredients!

Easy Pantry Swaps for this Homemade Granola

• Cacao Powder: If you don’t have or don’t want to buy cacao powder, I’ve also tested this recipe with unsweetened cocoa powder & it turned out just as delicious.
• Cacao Nibs: Same goes for the cacao nibs – if you can’t find them, simply omit them. I love the crunchy texture & rich flavor it adds, but this granola is equally tasty without it.
• Serving: My family loves enjoying this granola plain, with milk poured over the top, or sprinkled on yogurt.

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Homemade Chocolate Almond Granola

Developed and tested by Robyn Conley Downs

Servings: 8 servings

Prep: 5 minutes mins

Cook: 20 minutes mins

Total: 25 minutes mins

Crunchy, chocolatey and made with just a handful of wholesome ingredients, this cocoa + almond homemade granola is perfect for breakfast, afternoon snacks, or as a special treat.

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Ingredients

• ⅓ cup coconut oil, melted (or other neutral oil such as avocado or canola)
• ⅓ cup pure maple syrup
• ⅓ cup plain, unsweetened applesauce
• ⅓ cup unsweetened cacao powder (or substitute unsweetened cocoa powder)
• ½ teaspoon kosher salt
• 2 cups old fashioned, whole rolled oats
• 1 ½ cups unsweetened, large-flake coconut
• ½ cup raw, unsalted almonds, chopped
• ¼ cup mini chocolate chips

Instructions 

• Preheat the oven to 350°F. Line a baking sheet with parchment paper & set aside.
• In a large bowl, stir together the coconut oil, maple syrup, applesauce, cocoa powder, and salt until well combined. Add the oats, coconut, and almonds, stirring again until the oats and coconut flakes are well coated.
• Spread into a single, even layer on the prepared baking sheet. Bake for 20-25 minutes, giving it a stir and a flip about halfway through.
• Remove from the oven, sprinkle in the cacao nibs, and allow to cool completely. Store in a tightly sealed container for 1-2 weeks.

Notes

• Gluten Free: Use gluten-free oats if you want this recipe to be gluten-free.
• Nut-Free: Skip the almonds for a nut-free version of this granola.

 

Course: Breakfast, Snack

Cuisine: American

Nutrition Information:

Serving: 1 (of 8), Calories: 386kcal, Carbohydrates: 36g, Protein: 7g, Fat: 27g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 1mg, Sodium: 159mg, Potassium: 318mg, Fiber: 7g, Sugar: 14g, Vitamin A: 16IU, Vitamin C: 0.4mg, Calcium: 65mg, Iron: 2mg

Nutrition disclaimer

Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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