Who says you can’t have chocolate for breakfast? This healthy chocolate granola served with a bit of soy milk or on top of yogurt is a great way to start your morning.
I am totally hooked on granola. Like hook, line, and sinker. I love baking up a batch on the weekend so I have something to look forward to for breakfast all week long. This chocolate raspberry granola is a delicious non-traditional granola recipe that you are sure to love. If you want a more traditional granola, check out my healthy vegan granola recipe – it’s the BEST!
Why You’ll Love this Recipe
- A quick and easy breakfast option: making granola at home is super easy and so much cheaper than buying granola at the store. I love baking up a batch of granola on the weekend to eat all week.
- Perfect granola clusters: use the tips below to make a delicious chunky granola. The best in my opinion!
- This recipe is vegan, egg free, dairy free, and can easily be made gluten free too!
Ingredients You’ll Need
- Old-fashioned rolled oats: used certified gluten-free ones to make this recipe gluten free.
- Coconut oil: if you don’t like coconut oil, you can also use canola oil or another neutral flavor oil.
- Maple syrup: adds some natural sweetness.
- Cocoa powder: adds that rich chocolate flavor
- Vanilla extract: pairs well with the chocolate.
- Sea salt: brings out the flavor of this granola.
- Coconut chips: pairs so well with the chocolate.
- Mini chocolate chips: optional but so fun!
See recipe card below for a full list of ingredients and measurements.
Flavor Variations / Add Ons
- Freeze Dried Berries: my favorite addition to this chocolate granola is freeze dried fruit! I love adding raspberries or strawberries to the mix since they pair well with chocolate. Add about 1/2-3/4 cup freeze dried fruit to this granola after cooling if desired.
- Espresso Powder: give your granola a coffee kick by adding in 1/2 tablespoon espresso powder when mixing the granola before baking.
- Nuts/Seeds: switch up the nuts and seeds in this granola. I will often replace the almonds with chopped pistachios. Walnuts and pecans would also be very good. You can also add hemp hearts or chia seeds instead of ground flax seed.
- Dried Fruit: dried cranberries or blueberries would be delicious with this chocolate granola. I would stir in up to 1/2 cup of dried fruit after the granola has cooled.
- Orange Zest: do you love those chocolate oranges that you can buy around Christmas? Add some orange zest to your cooled granola for a bit of orange flavor.
- Cinnamon: love the combination of cinnamon and chocolate? Add 1/2 teaspoon cinnamon to the granola mixture before baking for some cinnamon vibes.
Step by Step
Step One: Add all of your granola ingredients except the coconut flakes and chocolate chips to a large mixing bowl.
Step Two: Stir granola ingredients together until well mixed. Transfer to a baking sheet lined with parchment paper.
Step Three: Press granola into one large flat mass. You want everything to be touching so it forms clumps. Bake for 15 minutes and then stir in the coconut flakes and press back into a flat mass. Bake for another 5-8 minutes.
Step Four: Do not stir! Allow granola to cool completely and then break into chunks. Add the chocolate chips and then transfer to an airtight container for storage.
What do you eat with chocolate granola?
There are so many great ways to enjoy this homemade vegan granola recipe. Here are a few of my favorites:
- pour some in a bowl with some soy milk and fresh fruit. I really like eating this granola with sliced bananas, chopped strawberries, or fresh raspberries.
- serve over top of your favorite vegan yogurt with fruit.
- use it on top of a simple chia pudding like this mocha chia pudding.
- add some crunch to overnight oats by sprinkling this granola on top when serving. It would be delicious with these vegan protein overnight oats.
- sprinkle on top of a smoothie or smoothie bowl – it would be delicious on this peanut butter mocha smoothie.
- eat it on its own as a tasty snack! I loved snacking on granola when I was pregnant. (I even wrote a post about my favorite plant-based pregnancy snacks!)
- Line your baking sheet with parchment paper so that the maple sticks to the granola and doesn’t stick to the pan.
- When spreading the granola onto the baking sheet, lightly press everything together onto the pan in one large mass. You want everything to be touching so that the individual oats/nuts/coconut stick together as they bake.
- Stir this granola only once during baking when you add the coconut flakes. If you want a chunky granola, you want to avoid stirring.
- Do not stir after baking! Make sure to let your granola cool completely before breaking it apart and transferring it into a storage container. The cooling time allows the sugar in the maple syrup to harden again and allow the clumps to form for a chunky granola.
Personally, I don’t consider granola to be a junk food. Although granola has a reputation for being high in sugar, it is also a nutrient dense food with many redeeming qualities such as healthy fats and lots of fiber.
Granola can be stored in an airtight container or jar in the pantry for up to 2-3 months. If you want to keep it longer, you can store in a bag in the freezer for up to 6 months.
It’s really easy to make this granola recipe gluten free – just use gluten free certified oats.
More Delicious Recipes You’ll Love
If you make this recipe, please be sure to leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating below. This helps others find my recipes! I always love seeing your recipe creations so tag me on Instagram.
Chocolate and raspberry is a winning combo in this chocolate raspberry granola. Serve with yogurt or almond milk.
Prevent your screen from going dark
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, add the oats, oil, maple syrup, cocoa powder, vanilla, sea salt, almonds, and pumpkin seed. Stir to mix together.
Spread oat mixture into a flat mass on a baking sheet lined with parchment paper or a Silpat mat. (Make sure everything is touching.)
Bake for 15 minutes and then stir in the coconut flakes. Pat down into a flat mass again and bake for another 5-7 minutes or until coconut is golden brown.
Let granola cool completely on a baking sheet. Break into pieces and add the chocolate chips. Transfer to airtight container to store.
- Gluten Free: Use gluten free certified oats to make this recipe gluten free.
- Oil: Use any neutral flavored oil that you have like canola or vegetable oil. I also like this granola with olive oil.
- Add ons: freeze dried fruit, dried fruit, switch out the nuts/seeds, add orange zest, stir in 1/2 teaspoon cinnamon.
- Storage: store granola in an airtight container or jar in the pantry for up to 2-3 months. Store in the freezer in a bag for up to 6 months.
Serving: 1serving | Calories: 279kcal | Carbohydrates: 27g | Protein: 5g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 1mg | Sodium: 56mg | Potassium: 202mg | Fiber: 4g | Sugar: 12g | Vitamin A: 12IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 2mg
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