Chocolate Granola

We came up with another excuse to eat chocolate for breakfast. Classic oats, nuts, and sweetened coconut get mixed with a cocoa-honey syrup before baking in the oven. Tossing chocolate covered raisins, almonds, and cranberries with the warm granola transforms the humble oat mixture into decadent clusters. The almonds make it a little sophisticated, but we wouldn’t complain about a handful of chocolate-covered peanuts thrown in the mix. We like to snack on it between meals (don’t tell mom!) but it makes a pretty great snack at the movies, too. For the ultimate treat, eat it with a splash of whole milk or—if you’re feeling naughty—a little half-n-half.

chocolate-granola
Photo by Alison Miksch
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  • Makes 24 (serving size: ½ cup)
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We came up with another excuse to eat chocolate for breakfast. Classic oats, nuts, and sweetened coconut get mixed with a cocoa-honey syrup before baking in the oven. Tossing chocolate covered raisins, almonds, and cranberries with the warm granola transforms the humble oat mixture into decadent clusters. The almonds make it a little sophisticated, but we wouldn’t complain about a handful of chocolate-covered peanuts thrown in the mix. We like to snack on it between meals (don’t tell mom!) but it makes a pretty great snack at the movies, too. For the ultimate treat, eat it with a splash of whole milk or—if you’re feeling naughty—a little half-n-half.

Ingredients

  1. Check 4 cups rolled oats
  2. Check ½ cup salted roasted sunflower seed kernels
  3. Check ½ cup sweetened shredded coconut
  4. Check ½ cup packed light brown sugar
  5. Check cup unsweetened cocoa
  6. Check cup honey
  7. Check ¼ canola oil
  8. Check 1 teaspoon table salt
  9. Check 1 vanilla extract
  10. Check 1 cup chocolate-covered raisins (about 7 oz.)
  11. Check 1 cup chocolate-covered almonds (about 6 oz.)
  12. Check 1 cup chocolate-covered cranberries (about 6½ oz.)

Directions

  1. Preheat oven to 325°F. Combine oats, sunflower seed kernels, and coconut in a large bowl.
  2. Combine brown sugar, cocoa, honey, oil, and salt in a saucepan. Bring to a simmer over medium, stirring often. Remove from heat; stir in vanilla. Pour over oat mixture, tossing well to coat. Spread mixture in an even layer on a rimmed baking sheet coated with cooking spray. Bake in preheated oven 30 minutes, stirring after 15 minutes. Remove from oven, and cool 5 minutes.
  3. Sprinkle raisins, almonds, and cranberries evenly over warm oat mixture; stir gently to combine. (The warm oats will melt the chocolate coating to form clumps of granola.) Let stand 5 minutes; stir mixture. Chill on baking sheet until chocolate sets, about 30 minutes. Store granola in an airtight container at room temperature.