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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 for Oil-Free Chocolate Granola
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
It takes very little time to make this crunchy, cluster-ific granola. For the dry ingredients, you will needs:
- Rolled oats (quick or old-fashioned, certified GF as needed)
- Unsweetened flake or shredded coconut
- Brown crisp rice cereal (GF version of Rice Krispies)
- a small handful of nuts or seeds
You can also add salt and vanilla extract. Both options are entirely up to you.
How to Make Oil-Free Chocolate Granola
Note that the complete directions are also in the recipe card below.
Mix everything but the crisp rice cereal in a large bowl
make the chocolate syrup, which coats the dry ingredients. In a small saucepan, combine water, unsweetened cocoa powder, coconut sugar (or the sugar of your choice), and (optional) a bit of salt. Bring to a boil over medium-high heat, and then reduce heat and cook 2 minutes longer.
Let the syrup cool about 5 minutes and stir in a teaspoon of vanilla, if desired.
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)
Oil-free chocolate granola is exactly what your morning (and snacking) routine needs! It is also naturally vegan and 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
Storage: Store the granola in an airtight container at room temperature for 2 weeks or freeze for up to 6 months.
Nutrition Information
Yield 5 Serving Size 1/2 cupAmount Per Serving Calories 228Total Fat 6.5gSaturated Fat 3.2gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 162.5mgCarbohydrates 40.8gFiber 6gSugar 11.7gProtein 5.7g
Beth
Sunday 21st of February 2010
I tried this, and it was delicious! Thanks for the recipe
Camilla
Monday 15th of March 2010
You are so welcome Beth!
alison
Sunday 21st of February 2010
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)
Kim
Thursday 18th of February 2010
This looks awesome! Cannot wait to try it!
Betherann
Wednesday 17th of February 2010
Yum! That looks so good! I might have to try that...