Chocolate Granola

Crunchy dark-chocolate granola with almond butter and maple, studded with chips.

Serves 8Prep 10 minCook 22 minDifficulty easyCuisine Breakfast

vegetariangluten-freekid-friendlybreakfast

Servings: 8

Ingredients

4 cupraw gluten-free oats
⅜ cupdark chocolate powder (unsweetened)
⅜ cupunsweetened cacao nibs
1 tspsea salt
½ cupraw natural almond butter (OR your choice of natural nut butter — just make sure there's oil; crunchy almond butter works well)
½ cupmaple syrup
¼ cupolive oil (or avocado oil or coconut oil)
½ cupdark chocolate chips

Set oven to **350°F**.
In a large bowl, mix together the dry ingredients.
In another bowl, mix the wet ingredients until smooth.
Add the wet ingredients to the dry ingredients and mix well until EVERY oat is covered in the mixture.
Line a large baking tray with parchment paper. Add the oats and spread them out in the pan.
Bake for **20–22 minutes total, STIRRING HALFWAY through**.
⚠️ This is important — remember to take the granola out of the oven halfway through and stir it up using a spatula, then spread it back out and continue baking.
Once finished baking, place the granola on a cooling rack, or even on the counter (while still on the parchment paper).
Once the granola has nearly cooled down, about 10 minutes, sprinkle in the chocolate chips.
💡 **Tip:** The granola should not be so hot that it immediately melts the chocolate. If so, wait to add the chocolate.
Stir the granola with the chocolate chips and then allow everything to cool down to room temperature. You can also place the granola in a fully cooled baking tray and place it in the fridge for 10–15 minutes to help it cool with the chocolate.

Serve with blueberries or mashed bananas.
Use a natural nut butter that has oil/separates (stir if needed). Crunchy almond butter works well for texture.
Optional: add 1 teaspoon sea salt for flavor balance.
Make sure granola has cooled enough before adding chocolate chips so they don't fully melt, or chill briefly to set.