Chocolate Almond Granola

Andrea
Nov 3, 2022
3 min read

Updated: Jul 1, 2024

Chocolaty, nutty granola. So delicious and easier to make then you might think. A great excuse to start the day with chocolate.

This healthy granola recipe is super easy to make and naturally sweetened with maple syrup without being overly sweet.

INGREDIENTS

OATS

This recipe requires an old-fashioned rolled oats, gluten-free if required. Please do not use a quick cooking oat as this might affect the texture.

ALMONDS

Raw and unsalted almonds work best.

ALMOND BUTTER

Make sure to use an unsalted almond butter, without any added sugars or oils. If you are using a salted almond butter, please don't add any additional salt to the recipe.

CACAO POWDER

Preferably an organic cacao powder. If you don't have a cacao powder and are using a sweetened cocoa powder, you might have to adjust the maple syrup amount as the granola might be too sweet.

MAPLE SYRUP

Make sure to use a 100% maple syrup and not a maple flavoured syrup.

COCONUT OIL

Cold-pressed, extra virgin, organic coconut oil is the best to use. I have not tried this recipe with any other type of oil.

FINE SEA SALT

This helps bring out the chocolate flavour. Omit the salt if you are using a salted almond butter.

VANILLA PASTE

A little goes a long way. You can however omit this if you like.

LINSEEDS

They add a lovely crunch, plus some nutrition

SUNFLOWER SEEDS

Another ingredient that adds crunch and flavour.

ADDITIONAL ADD-INS

This recipe is flexible and can be customized with whatever you like.

I love adding cacao nibs to the mixture ones I have removed the granola from the oven for crunch and to enhance the chocolate flavours.
Pumpkin seeds make another lovely addition. You can also replace the sunflower seeds with pumpkin seeds
Buckwheat groats are great to add too. Add these to the mixture before baking in the oven.
Add 1/2 tsp ground cinnamon
if you don't have maple syrup you can replace it with agave syrup or even honey.
For an extra indulgent granola add 1/4 cup dark chocolate chips once the granola is out of the oven.
Add a few coconut flakes for that extra coconutty flavour.

DOES IT KEEP AND HOW TO STORE

Yes! Store the granola in an airtight container and it can last up to 3 - 4 weeks.

SERVING SUGGESTIONS

Almond milk and banana slices
Plant-based yoghurt and berries such as blackberries, raspberries or blueberries
Sprinkle over your smoothie bowls
Use it as a layer in a breakfast parfait
Sprinkle over your chocolate overnight oats. I have shared a few recipes below
Sprinkle on an almond butter and chia jam toast - it sounds odd, but it is delicious!

OTHER GRANOLA RECIPES YOU MIGHT LIKE

zingy chocolate & lime granola

Maple & Pecan nut granola recipe

chocolate-chip cookie granola

peanut butter & chocolate granola

CHOCOLATE & ALMOND GRANOLA

Chocolaty, nutty granola. So delicious and easier to make then you might think. A great excuse to start the day with chocolate.

Serves: 6 - 8 servings

Time: 45 minutes

INGREDIENTS

DRY INGREDIENTS

2 cups rolled oats, gluten-free if required
1/3 cup raw almonds
1/3 tsp fine sea salt (reduce or omit if you are using salted almond butter)
2 tbsp cacao powder, heaped
2 tbsp linseeds
2 tbsp sunflower seeds

WET INGREDIENTS

2 tbsp unsalted almond butter
4 - 5 tbsp maple syrup
2 tbsp coconut oil
1 tsp vanilla paste

INSTRUCTIONS

Preheat the oven to 160C degree.
Line a baking tray with baking paper or a baking silicon mat.
Add all the dried ingredients into a large mixing bowl and mix well.
Add the wet ingredients to a small saucepan and heat on a low heat for a few minutes until the mixture is runny and the coconut oil has melted.
Add the wet ingredients to the dry ingredients and mix well. The mixture will look a bit dry at first as if there is not enough wet mixture but keep mixing until everything is incorporated.
Pour the mix onto the backing tray and spread it out evenly. Press down the mixture if you want clusters.
Bake for 25 - 35 min. (Depending on your oven the baking time may vary)
Remove from the oven and let cool completely before transferring the granola into an airtight container.