Chocolate Crunch Granola
This homemade chocolate crunch granola is made with simple ingredients for an easy, cost-effective, and delicious alternative to store-bought. Crumble it onto yogurt bowls, smoothies, and more!
Homemade granola can seem intimidating at first, but after your first batch you’ll quickly realize just how easy it is. The more you make it the easier it gets! I almost always have the ingredients on hand so I can make a fresh batch whenever I run out. You can store it in the pantry, or even freeze for longer storage (it’s even yummier chilled).
This chocolate crunch version is my most recent hyper-fixation, but you can never go wrong with a batch of vanilla sea salt or peanut butter granola. I’m obsessed! Plus, your house will smell SO good. Check out the details below. ♡
What You’ll Need
Equipment
- Mixing bowl: I love this wooden one from Target.
- Silicone spatula: Silicone spatulas don’t stick as much to the granola so you’ll have an easier time stirring and flattening it out! This is my favorite affordable set I use for pretty much all my baking.
- Sheet pan
- Parchment
Ingredients
- Old Fashioned Oats
- Rice Krispies: This is the secret ingredient to add that extra crunch!
- Unsalted peanuts
- Ground flaxseed: Chia seeds work too.
- Unsweetened cocoa powder
- Coconut sugar: Or packed light brown sugar.
- Coconut oil
- Honey
- Vanilla: I use imitation vanilla flavor.
- Fine sea salt
- Mini semi-sweet chocolate chips: I find the mini-sized chips to be a bit more cohesive in this granola.
How To Make It
- Preheat oven and prep pan: Preheat the oven to 300 F and line a half baking sheet pan with parchment paper.
- Mix dry ingredients: Stir the oats, rice krispies, peanuts, flaxseed, and cocoa powder together in a medium mixing bowl.
- Mix wet ingredients: Add the coconut oil and honey to a microwave safe bowl and microwave for 30-60 seconds, until the oil is melted. Stir in the coconut sugar, vanilla, and salt.
- Combine: Pour the wet mixture over the dry and mix well – I use a small silicone spatula to help with sticking.
- Bake: Dump the granola onto the pan, spread it out evenly, and press down gently. Bake for 25 minutes.
- Add chocolate and cool: After you take it out of the oven, immediately sprinkle the chocolate chips over the top. They’ll melt slightly which helps them stick to the granola. Let the granola cool completely (super important for it to get crispy!), then break apart into small chunks.
To Store
You can store this chocolate crunch granola in an airtight container (I use either a gallon ziploc bag or wide mouth mason jar) at room temp for up to a month, or in the freezer up to three months.
Enjoy With…
- Yogurt bowls: Check out how I love to make my yogurt bowl here.
- Smoothies: Add it to strawberries & cream, peanut butter chocolate, berry boost, or snickers protein smoothies!
- Or just eat it straight from the bag ♡
As always, make sure to leave a rating and review down below if you make this chocolate crunch granola! I hope you love it as much as we do and don’t forget to take a pic and tag me on all the socials – always love to hear from you guys and see your recipe recreations. Enjoy!
Chocolate Crunch Granola
Ingredients
- 2 cups old fashioned oats (160 g)
- 3/4 cup Rice Krispies (20 g)
- 1/2 cup unsalted peanuts (56 g) roughly chopped
- 2 tbsp ground flaxseed (14 g)
- 1/4 cup unsweetened cocoa powder (20 g)
- 1/4 cup coconut oil (60 ml)
- 1/4 cup honey (84 g)
- 2 tbsp coconut sugar (16 g) can sub packed light brown sugar
- 1 tsp vanilla
- 1/2 tsp fine sea salt
- 1/4 cup mini semi-sweet chocolate chips (45 g)
Instructions
- Preheat the oven to 300F and line a half baking sheet pan with parchment.
- Stir the oats, Rice Krispies, peanuts, flaxseed, and cocoa powder together in a medium mixing bowl.
- Add the coconut oil and honey to a microwave-safe bowl or container and microwave for 30-60 seconds, until the oil is melted. Stir in the coconut sugar, vanilla, and salt.
- Pour the wet mixture over the dry and stir well with a silicone spatula. Spread out evenly onto the prepared pan and press down gently to flatten. Bake for 25 minutes.
- After taking the granola out of the oven, immediately sprinkle the chocolate chips on top. Let it cool completely (it will crisp up as it cools), then break up into small chunks and enjoy!
Notes
- Store granola in an airtight container (I like to use a wide mouth mason jar or gallon ziploc) at room temp up to 1 month or in the freezer up to 3 months.
- One 35g serving is ~1/3 cup.
Nutrition
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