Easy Chocolate Granola

This Easy Chocolate Granola is made with just 8 ingredients! This vegan granola recipe makes the perfect cereal with dairy-free milk, the best crunchy topping for yogurt and ice cream, and a fantastic snack when eaten by the handful. Thanks to Bob’s Red Mill for sponsoring this post.

Granola is one of life’s simple pleasures. It was one of the first things I started making from scratch when I fell in love with baking, and honestly, it’s not something I buy from the store very often, because I so prefer baking it from scratch in my own oven.

Granola is infinitely customizable. The flavor varieties are endless, and you can always switch in different nuts or seeds without messing up the recipe. A little extra or this or that won’t do damage in a granola recipe the way it will with a cake, so your measuring can be a little more lenient too.

Oh, and the smell of it baking, wafting through your house? Just that is worth the tiny bit of effort. Someone needs to make it into a candle. Especially this particular Easy Chocolate Granola, because it is seriously dreamy. A true delight for the sense.

This Easy Chocolate Granola Recipe will be your new staple.

It’s deliciously simple, the way granola should be. The granola, of course, uses rolled oats as the base. The oats I use, as usual, are from Bob’s Red Mill. I use their gluten-free rolled oats and they’re the perfect texture for this recipe. They’re not too thin, so they provide a nice toothsome texture and I can always count on them to be certified gluten-free.

For crunch, I love adding some nuts. I used pecans for this batch, but I also love sliced almonds and cashews here. For a nut-free alternative, pumpkin seeds or sunflower seeds would be delicious as well. 

To help hold together our nuts and oats, we whisk together coconut oil (which helps with crunch – and sorry, forgot to include it in the ingredients photo above!), pure maple syrup to sweeten, vanilla extract, sea salt, and cacao powder. We stir the chocolatey mixture into the dry ingredients and bake until dry and crispy.

While the granola is still warm, sprinkle on some chocolate chips. To keep things refined sugar-free, I love these coconut sugar sweetened chocolate bars (just chop them up before using), or for a sugar-free option, these chocolate chips are great. A quick and gentle stir will help coat the granola with a little bit of dark chocolate. I like sprinkling on a little bit of flaky sea salt too, but that’s totally optional.

Once the chocolate is on there – hands off!

How to get big granola clusters: I recommend letting the chocolate granola cool completely on the baking sheet without disturbing it. This helps big clumps and clusters form, which we all know is the best part of granola.

How to store granola

Once the granola is completely cool, transfer to an airtight container for storage. I like storing my granola in a large, airtight jar. Any airtight container will work, though.

The granola will be good at room temperature for about 2 weeks, or in the refrigerator for up to 2 months. You can also freeze the granola for about 4 months.

I love snacking on this Easy Chocolate Granola by the handful or serving it up with some dairy-free yogurt and berries for breakfast or lunch. It also makes a great ice cream topping. However you serve it, I doubt it will last long! Enjoy :D

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