This Healthy Chocolate Almond Granola is perfect for an easy grab-and-go breakfast that can be made in advance. Serve with yogurt, on its own, or with milk like you would cereal. Gluten free, dairy free, and tastes like a healthy Almond Joy granola!
Granola has been a staple food in my home for close to 10 years now! Many years ago I found a base recipe that I really liked, and I’ve adapted it into countless versions over the years. It’s perfect for serving on top of yogurt, or in a bowl with some milk for a delicious cereal alternative.
If you need to eat gluten free, or you like to avoid processed grains granola can be a great staple food for you. Made with hearty rolled oats (or sprouted oats), it’s a budget friendly way to enjoy this favorite at home.
This healthy chocolate almond granola is one of my favorite variations – featuring crispy almonds and flaked coconut chips – this tastes like a bowl of almond joy granola (only healthier!).
Why You’ll Love This Recipe:
- It’s easy to make with real, whole food ingredients.
- Naturally sweetened with the delicious taste of maple syrup.
- Perfect for keeping on hand for serving on top of yogurt, or serving with milk for a delicious gluten-free cereal alternative.
- A kid-friendly recipe that has a yummy chocolate flavor – add chocolate chips for an extra special treat!
- Rolled Oats: Make sure you buy oats labeled “Rolled Oats” or “Old Fashioned Oats”. Quick or steel cut oats will not work for this recipe. You can use sprouted oats if you prefer those.
- Cocoa Powder: This gives the granola the “chocolate” factor without adding chocolate chips or chopped chocolate bars.
- Coconut Oil: You can use unsalted butter if desired, but coconut oil will give your chocolate almond granola a longer shelf life.
- Maple Syrup: This provides the sweetness! If you can’t find pure maple syrup, you can use honey or agave instead.
- Flaked Coconut: I like to use the largest flakes available, but you can use standard flaked coconut instead if you reduce the end cooking time.
- Pantry Basics: Like vanilla extract and mineral salt.
How to Make Chocolate Almond Granola
Start off by lining a half size baking sheet with parchment paper and preheating the oven to 350°F.
Add the rolled oats to a large bowl, then add in the chopped almonds and mix well to combine.
Then, add the melted coconut oil to a medium sized bowl and pour in the cocoa powder. Whisk well to combine.
Add in the maple syrup.
Then, add in the salt and vanilla.
Whisk it well.
And pour your coconut oil chocolate mixture over the rolled oats and chopped almonds.
Fold it together with a silicone spatula until it is fully combined and all the oats are moistened.
Baking the Granola
Spread your chocolate almond granola onto the prepared baking sheet, aiming to spread it in a single even layer.
Bake in the preheated oven for 20 minutes.
Remove the granola from the oven, stirring it and spreading it out again, and returning to the oven for an additional 20 minutes.
Remove the granola once again, stir, and return to the oven for an additional 15 minutes.
Adding in the Coconut Flakes
Remove the chocolate almond granola from the oven and add in the coconut flakes. Then use a wooden spoon or spatula to distribute the coconut flakes evenly.
Finally, return to the oven and bake for an additional 15 minutes.
- Allow your granola to cool completely on the baking sheet. Then, once it has cooled completely, transfer it to an airtight storage container.
- It’s essential to make sure your granola is completely cool, because warm air will cause condensation and lead to early spoilage.
- Store in an airtight container at room temperature for up to 2 weeks, or in the fridge for up to 4 weeks.
Variations and Substitutions
Dehydrator Granola: Line several of your dehydrator trays with parchment paper and spread the granola out on each of the sheets in an even layer. Using the highest setting on your model, dehydrate for 6-10 hours, or until the granola is crisp. Add the coconut to the granola and toss well at about the halfway mark (or about 4 hours). Allow the granola to cool completely before moving to storage.
Without Coconut Oil: If you don’t have coconut oil on hand, you can use melted unsalted butter in its place. Alternatively, you can use 1/3 cup of a liquid oil such as avocado or a neutral vegetable oil in place of the 1/2 cup of coconut oil or unsalted butter.
Without Maple Syrup: Substitute the maple syrup for 1/2 cup of honey or agave.
More Recipes Using Rolled Oats:
- Apple Cinnamon Baked Oatmeal
- Pumpkin Baked Oatmeal
- Peanut Butter Cookie Oatmeal
- Cinnamon Roll Oatmeal
- Gingerbread Oatmeal
- Strawberry Oatmeal Crumb Bars
- 3 1/2 cups old fashioned rolled oats
- 1 1/2 cups chopped almonds
- 1 teaspoon mineral salt
- 1/2 cup melted coconut oil
- 1/2 cup maple syrup
- 1/3 cup cocoa powder
- 2 teaspoons vanilla extract
- 3/4 cup unsweetened large flaked coconut
- Preheat the oven to 300F and line a half size baking sheet with parchment paper.
- Add the rolled oats to a large bowl, and pour in the chopped almonds. Stir to combine.
- In a separate medium sized bowl, combine the coconut oil and maple syrup. Stir in the salt and cocoa powder. Whisk until smooth.
- Pour the chocolate coconut oil mixture on top of the oats and nuts. Fold it in with a silicone spatula until fully combined.
- Spread the granola mixture onto the lined baking sheet.
- Bake for 20 minutes, then stir well to ensure even cooking.
- Return to the oven for an additional 20 minutes.
- Remove from the oven and stir well, returning to the oven again for an additional 15 minutes.
- Remove the granola from the oven and add in the flaked coconut. Stir well to combine.
- Return to the oven and cook for 10-15 minutes, ensuring that the coconut does not brown too much or burn. Large flaked coconut should be fine for the full 15 minutes unless your oven runs hot.
- Remove from the oven and allow to cool completely on the baking sheet.
- Once completely cooled, transfer the granola to an airtight container for storage.
Storage: Store completely cooled granola at room temperature for up to 2 weeks, or in the fridge for up to 4 weeks. Ensure it is stored in an airtight container free from moisture the entire time.
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