Double Chocolate, Coconut and Almond Granola

Big chunks of crunchy chocolate granola with shredded coconut, whole almonds and dark chocolate chips.

I’m afraid I may have turned into Count Chocula. Sure, I don’t have fangs. But I definitely have an addiction to crunchy, chocolate-y cereal. Specifically, this chocolate granola.

Chocolate granola has been on my list of foods to make for ages, but every time I’ve thought about making it, the ‘sensible’ side of my brain yelps, ‘Chocolate granola? Really, Claudia? Surely that’s a bit ridiculous, even for you.’

But, at long last, the sensible side of my mind lost, and I made my coveted granola. Then, of course, I started craving chocolate granola like crazy and suddenly it was all I wanted to eat for a week.

So consider yourself warned: this granola is extremely addictive!

As well as chocolate, this granola’s made with shredded coconut, whole almonds, almond butter and maple syrup. I was going for a Almond Joy feel, but with more chocolate.

While there’s also no oil in this recipe (unless there’s some in the chocolate chips), it’s still yields big, crunchy chunks of granola. The key to making chunky granola is not to stir it. Don’t stir it while it’s baking, or while it’s cooling. Oddly enough, this is one of the few times in life when doing nothing is beneficial.

And, by the way, if you’re looking for an excuse to bake a batch of chocolate granola, June 29 is Almond Buttercrunch Day and July 8 is Chocolate with Almonds Day. Chocolate and almonds all ’round!

Fun Fact: It takes approximately 400 cocoa beans to make one pound (454 grams) of chocolate.

Double Chocolate, Coconut and Almond Granola

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Big chunks of crunchy chocolate granola with shredded coconut, whole almonds and dark chocolate chips. The granola is also made with almond butter and maple syrup, rather than oil.

Recipe type: Granola

Yield: 5½ cups (approximately)

Ingredients

• ⅓ cup (80mL) maple syrup
• ¼ cup (70g) almond butter
• ¼ cup (20g) cocoa powder
• 2 tablespoons (25g) brown sugar, packed
• 2 teaspoons vanilla extract
• 2 teaspoons blackstrap molasses
• ¼ teaspoon salt
• 2 ½ cups (250g) rolled oats
• ½ cup (40g) shredded coconut
• ½ cup (80g) whole almonds
• ¼ cup (45g) dark chocolate chips

Directions

1. Preheat the oven to 340°F (170°C). Line a large baking sheet with non-stick paper.
2. In a large bowl, whisk together the maple syrup, almond butter, cocoa powder, brown sugar, vanilla extract, blackstrap molasses and salt.
3. Add the rolled oats, shredded coconut and whole almonds. Mix until well combined.
4. Transfer the mixture to the prepared baking sheet. Bake for 22 – 26 minutes, rotating the baking sheet halfway through. Avoid mixing or stirring the granola.
5. Scatter the dark chocolate chips over the granola, and then allow the granola to cool completely. Once cooled, break it into chunks and store in an airtight container.

Notes

When done, the granola should be a little crunchy (especially around the edges of the tray), however, it will become crunchier as it cools.

Don’t mix the granola around during baking, or while it’s cooling. Don't stir after adding the chocolate chips either, or else they'll melt.

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