With loads of fiber and less fat and sugar than most granola, this Chocolate Lover’s Granola is the ultimate crunchy, cluster-packed sweet snack or breakfast cereal.

Because my husband and I love EVERYTHING chocolate, I recently set out on a mission to make a granola that allowed us to indulge in chocolatey goodness for breakfast without feeling bad about it. After some trial and error, this deliciously sweet recipe was born! Since then, this granola has been something that shows up on everything from Nancy’s yogurt and cottage cheese in the morning to an after dinner dessert on top of a bowl of strawberries.

The cacao powder and roasted almonds add the perfect chocolate crunch to every bite, keeping us coming back for more!

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Chocolate Lover's Granola
This deliciously sweet granola recipe will allow you to indulge in chocolatey goodness for breakfast without feeling bad about it. Enjoy serving this on everything from Nancy's yogurt and cottage cheese in the morning to an after dinner dessert on top of a bowl of strawberries. The cacao powder and roasted almonds add the perfect chocolate crunch to every bite, keeping us coming back for more!
Prep Time 10
Cook Time 20
Servings
Ingredients
Prep Time 10
Cook Time 20
Servings
Ingredients
Instructions
  1. Preheat oven to 300 degrees.
  2. In a small bowl, mix together quick oats, cacao powder, quinoa, coconut flakes and almonds.
  3. In a medium-sized skillet, melt coconut oil over medium heat. Add maple syrup and coconut palm sugar and stir. Once coconut oil, syrup, and sugar is a liquid (generally about 30-60 seconds), immediately add dry ingredients and mix well.
  4. Remove from stove top and spread granola on a parchment paper lined baking tray. Make sure that the granola bakes close together (do not spread apart on the baking tray) to ensure you get clusters. Placing tray on middle/top rack in oven, bake for 20 minutes. Remove tray from heat, let cool. Add dried strawberries. Enjoy!
  5. This granola will stay good for about a week in an airtight container. We prefer to keep ours in the fridge so it stays nice and crunchy.
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