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Triple Chocolate Crunch Granola Recipe

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4.1 from 7 reviews

This Triple Chocolate Crunch Granola combines whole rolled oats, rich cocoa powder, and mini chocolate chips for a decadent yet wholesome breakfast or snack. Sweetened naturally with honey and brown sugar, and including optional ground flaxseed for added fiber and omega-3s, this crunchy granola is baked low and slow to achieve a perfect crisp texture. It’s easy to prepare and perfect for chocolate lovers looking for a nutritious indulgence.

  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings

Ingredients

Dry Ingredients

  • 3 and 1/2 cups (300g) old-fashioned whole rolled oats (not quick or instant)
  • 1/3 cup (28g) unsweetened natural cocoa powder
  • 1/3 cup (40g) ground flaxseed (optional)
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/3 cup (78g) coconut oil
  • 1/3 cup (113g) honey
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 teaspoon pure vanilla extract

Add-ins

  • 1/3 cup (57g) semi-sweet mini chocolate chips

Instructions

  1. Prepare Oven and Baking Sheet: Preheat your oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent the granola from sticking and to ensure even baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the oats, cocoa powder, ground flaxseed if using, and salt until they are evenly combined. Set this mixture aside.
  3. Melt Wet Ingredients: Place the coconut oil, honey, and brown sugar into a medium saucepan and heat over medium heat. Whisk continuously until the coconut oil is fully melted and the brown sugar has completely dissolved.
  4. Combine Mixtures: Remove the saucepan from heat and whisk in the vanilla extract. Pour this mixture over the bowl of dry ingredients and stir thoroughly with a spatula or wooden spoon until all the dry ingredients are coated with the sticky liquid and there are no dry spots.
  5. Spread and Bake: Spread the mixture evenly over the prepared baking sheet. Bake for 40 minutes, stopping halfway through to stir the granola to ensure even baking and prevent burning.
  6. Add Chocolate Chips and Cool: Remove the baking sheet from the oven, sprinkle the mini chocolate chips evenly on top without stirring them in, and allow the granola to cool completely on the baking sheet for at least 30 minutes. The granola will crisp up as it cools.
  7. Final Stir and Store: Once cooled, gently stir the granola once more to distribute the chocolate chips within the mixture. Store in an airtight container at room temperature for up to 3 weeks.

Notes

  • Using old-fashioned rolled oats rather than quick or instant oats ensures the granola has a hearty, crunchy texture.
  • The ground flaxseed is optional but adds a boost of omega-3 fatty acids and fiber.
  • Make sure to stir halfway through baking to promote even toasting and avoid burnt clusters.
  • Do not stir the mini chocolate chips into the hot granola before cooling; they will melt and cause the granola to clump excessively.
  • Allow the granola to cool completely on the baking sheet before storing to maximize crunchiness.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/triple-chocolate-crunch-granola-recipe/