Chocolate Granola Recipe

Crunchy, Chocolatey & Perfect for Everyday Use

This homemade chocolate granola is crunchy, lightly sweet, and deeply chocolatey. It works beautifully as a snack, breakfast cereal, or smoothie and yogurt topping. Balanced in flavour, not overly sweet, and easy to make in batches.

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Ingredients

• Rolled oats – 300 g

• Corn flakes – 100 g

• Almonds (chopped) – 100 g

• Hazelnuts (chopped) – 50 g

• Mixed seeds (pumpkin, sunflower, flax, etc.) – 60 g

• Mixed dried berries – 100 g

• Honey – 110 g

• Coconut oil – 40 g

• Cocoa powder – 4 tbsp

• Dark chocolate (chopped) – 150 g

• Vanilla essence – 10 ml

• Cinnamon – a pinch

• Salt – a pinch

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Method (Step-by-Step)

Step 1: Preheat the Oven

Preheat the oven to 170°C. Line a baking tray with parchment paper and keep it ready.

Step 2: Prepare the Sweet Base

In a small saucepan, gently heat the honey and coconut oil until just melted. Do not boil. Remove from heat and keep aside.

Step 3: Mix Dry Ingredients

In a large mixing bowl, combine:

• Rolled oats

• Corn flakes

• Chopped almonds

• Chopped hazelnuts

• Mixed seeds

• Cinnamon

• Salt

Mix well so everything is evenly distributed.

Step 4: Add Cocoa & Sweetener

Pour the warm honey–coconut oil mixture over the dry ingredients.
Sprinkle cocoa powder evenly on top and mix thoroughly until all ingredients are well coated.

Step 5: Bake the Granola

Spread the mixture evenly on the prepared tray.
Bake at 170°C for 15 minutes, stirring every 4–5 minutes to ensure even baking and prevent burning.

Step 6: Cool Completely

Remove the tray from the oven and allow the granola to cool completely. This is important for proper crunch.

Step 7: Add Chocolate & Berries

Once fully cooled, mix in:

• Chopped dark chocolate

• Mixed dried berries

Mix gently to avoid breaking the clusters.

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Serving Suggestions

• Eat as a crunchy snack

• Serve with milk or plant-based milk

• Sprinkle over yogurt bowls

• Use as a smoothie topping

• Add to oats or breakfast bowls

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Storage Instructions

Store the chocolate granola in an airtight container at room temperature for up to 2 weeks.

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Pro Tips

• Always add chocolate after cooling to prevent melting.

• Stirring during baking is key for even colour and crunch.

• For larger clusters, press the granola lightly before baking and avoid stirring in the last 5 minutes.