Dark Chocolate Granola

This dark chocolate granola is sweetened with maple syrup and full of crunchy clusters! It makes a great snack or wholesome treat. It's easy to make and budget-friendly!

Why You'll Love it:

I'm obsessed with homemade granola! It's not uncommon for me to have two different flavors on hand at all times, like this maple walnut granola (my fave!).

This dark chocolate granola is a close second with it's ultra-chocolatey flavor, bits of dark chocolate, and crispy, crunchy clusters!

My picky 7 year old loves it too! And the best part is it's easy to make and much cheaper than buying high-quality granola from the store.

Key Ingredients:

• Old fashioned oats - I buy a huge bag of one degree organic rolled oats from Costco. This way I rarely run out of oats so I can make granola anytime I please. If you're gluten intolerant or celiac, make sure to buy gluten-free oats.
• Golden flax meal - I use Bob's Red Mill's brand. Golden flax has a mild, buttery flavor that's less bold and in your face. Flaxseeds are a good source of nutrients, including protein, fiber, and omega-3 fatty acids.
• Dutch cocoa - I used Hershey's dark cocoa. Dutch processed cocoa has a smooth, mellow flavor. It's dark and rich!
• Dark chocolate - I used Ghirardelli dark chocolate chips. You can use bars or chips so long as it's finely chopped!
• Coconut oil - Coconut oil is essential for the crispy texture and crunchy clusters!
• Maple syrup - Naturally sweetens the granola!

How to Make Dark Chocolate Granola:

All of my granola recipes follow the same basic process! It's super easy.

• Grind the oats - I grind a portion of the oats. This creates a perfectly crunchy consistency with plenty of beloved clusters!

• Combine dry ingredients - In a large bowl, combine all the dry ingredients - ground oats, whole oats, flax meal, cocoa powder, and salt.
• Add the wet ingredients - Pour the maple syrup, coconut oil, and vanilla into the dry and stir well to combine.

• Press mixture onto pan - It's important to press the mixture into a large rectangle, similar to what you would do for granola bars, only thinner. It will crisp up as it cools to give you lots of clusters!
• Bake for 45 minutes total, rotating the pan 20 minutes in.

• Cool the granola on the pan for at least 30 minutes! This is an essential step! If you try to break up the granola while it's hot, it will fall apart.
• Let the clusters cool for another 30 minutes, then store for later.

Essential Tips:

• Don't rush the cooling process! I know you want to dig in immediately, but don't do it! The granola sets up and hardens as it cools. If you try to break it up right away, you won't get as many clusters!
• Let the granola cool before you store it. I let my granola cool on the counter for at least an hour before I store it. It shouldn't be warm at all!
• The granola should be pressed into a fairly thin rectangle, approx. ½ inch or less. It shouldn't be thick like a granola bar! This allows it to crisp up so it's not chewy in the end.

Ways to Use it:

• Treat - Throw in some dark chocolate chips and enjoy it as a wholesome treat!
• Parfait - Use it in a yogurt and granola parfait!
• Smoothie bowl - Add some crunch to your favorite smoothie bowl, like this protein acai bowl.
• Enjoy with milk - Add some milk and enjoy it like cereal.

Storage:

The great thing about homemade granola is how long it lasts! I store mine in glass storage containers on my kitchen counter. They look beautiful and taste delicious!

• Let the granola cool completely, then transfer it to an airtight container and store for up to 1 month at room temperature.
• For longer storage, freeze in a freezer-safe container for up to 3 months.