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Oil-free chocolate granola is exactly what your morning (and snacking) routine needs! It is also naturally vegan and gluten-free.
East More Chocolate for Breakfast
Chocolate for breakfast. It’s so right.
Beyond chocolate croissants, Nutella on toast, and Count Chocula, we simply need more options, right?
The reason extends (far) beyond the heavenly taste of chocolate: dark chocolate ( & cocoa powder, too) is serious health food, loaded with minerals and powerful antioxidants. Cocoa powder and dark chocolate with a high cocoa content may have the potential to:
- Improve cognition (thinking ability)
- Boost your mood (you weren’t imagining it!)
- Improve blood sugar levels
- Lower the risk of cancer
- Increase good cholesterol, lower bad cholesterol
- Prevent heart disease
- Lower the risk of stroke
Thank you, science.
A Healthy Chocolate Breakfast Option: Oil-Free Chocolate Granola
The scientific chocolate news is good, but a bar of chocolate first thing in the morning is probably not the best option, at least on a regular basis (scientists, prove me wrong on this one). In the meantime, I suggest an easy-to-make solution: my Oil-Free Chocolate Granola!
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
It takes very little time to make this crunchy, cluster-ific granola.
- rolled oats (certified GF, as needed)
- unsweetened flaked or shredded coconut
- coarsely chopped nuts or seeds
- coconut sugar (or brown sugar)
- unsweetened cocoa powder
- 1 cup crispy brown rice cereal (GF version of Rice Krispies)
- Optional: 1 teaspoon vanilla extract
I recommended adding a small amount of salt, too.
How to Make Oil-Free Chocolate Granola
Note that the complete directions are also in the recipe card below.
How to Bake the Granola
- Preheat the oven to 325F (160C).
- Line a large baking sheet with parchment paper.
- In a large bowl, stir together the oats, coconut and nuts/seeds.
- In a small saucepan, whisk together the water, coconut sugar, cocoa powder and salt. Bring to a boil, whisking, until blended and smooth. Reduce heat to low and cook for 2 minutes longer (the sugar should be completely dissolved).
- Remove from heat and stir in the vanilla, if using. Cool for 5 minutes.
- Pour the cocoa mixture over oat mixture, stirring to coat.
- Stir in the crisp rice cereal, stirring to coat. Spread in a thin even layer on the prepared baking sheet (do not space apart, press mixture together into a rectangle to promote clusters).
- Bake for 35 to 40 minutes until granola is completely dry (do not stir). Remove from oven and cool completely on baking sheet.
- Break up granola into pieces with hands or a wooden spoon. Store in an airtight container.
How to Store the Granola
Store the granola in an airtight container at room temperature for up to 2 weeks. If you want to keep it longer, store all or part of it in the freezer for up to 6 months.
Enjoy the granola for breakfast, but go at it for healthy snacking and dessert, too!
Happy baking!
Related Recipes
Oil-Free Chocolate Granola (vegan, gluten-free)
Ingredients
- 2 cups 200 g rolled oats (certified GF, as needed)
- 1/3 cup unsweetened flaked or shredded coconut
- 1/4 cup coarsely chopped nuts or seeds
- 1/2 cup 118 mL water
- 1/4 cup 48 g coconut sugar (or brown sugar)
- 1/3 cup 27 g unsweetened cocoa powder
- 1/8 teaspoon salt
- Optional: 1 teaspoon vanilla extract
- 1 cup crispy brown rice cereal, GF version of Rice Krispies
Instructions
- Preheat the oven to 325F (160C). Line a large baking sheet with parchment paper.
- In a large bowl, stir together the oats, coconut and nuts/seeds.
- In a small saucepan, whisk together the water, coconut sugar, cocoa powder and salt. Bring to a boil, whisking, until blended and smooth. Reduce heat to low and cook for 2 minutes longer (sugar should be completely dissolved). Remove from heat and stir in the vanilla, if using. Cool for 5 minutes.
- Pour cocoa mixture over oat mixture, stirring to coat. Stir in the crisp rice cereal, stirring to coat. Spread in a thin even layer on the prepared baking sheet (do not space apart, press mixture together into a rectangle to promote clusters).
- Bake for 35 to 40 minutes until granola is completely dry (do not stir). Remove from oven and cool completely on baking sheet.
- Break up granola into pieces with hands or a wooden spoon. Store in an airtight container.
Notes
Nutrition
I tried this, and it was delicious! Thanks for the recipe
You are so welcome Beth!
I’ve been on a healthy chocolate baking kick—had to mae this and so glad I did, YUM! I’ll be making it again, soo (I am eating it fast)
This looks awesome! Cannot wait to try it!
Yum! That looks so good! I might have to try that…