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This homemade chocolate granola with chewy cranberries and nuts takes simple yogurt breakfasts to the next level. Say goodbye to store-bought versions because this one’s packed with sweet crunch!
A wholesome, baked granola breakfast will help you start the day on the right foot, friends. That’s why it’s time to indulge in the rich flavors of this homemade chocolate granola, a fantastic alternative to store-bought cereal. With its blend of chewy berries and crunchy nuts, this recipe transforms ordinary yogurt breakfasts into extraordinary morning meals. Move over, store-bought granola—a new, irresistible homemade cereal is in town.
Why I Love This Chocolate Granola Recipe
- Versatile. Add freeze-dried berries and shredded coconut, or make it a plain granola.
- Convenient. Keep some on hand for last-minute or on-the-go yogurt breakfasts.
- Easy. Once the syrup’s ready, all you have to do is toss everything together and bake it.
- Better than store-bought. This chocolate granola’s packed with wholesome ingredients like honey and wheat germ.
What You’ll Need
Here’s everything you’ll need to whip up this chocolatey breakfast at home. The syrup is packed with caramelized goodness and the results are sweet and crunchy.
- Old-fashioned rolled oats – Quick oats don’t work for this because they’re almost powder-like.
- Cocoa powder – Go for any kind as long as it’s unsweetened.
- Almonds – They can be sliced, whole, or chopped.
- Walnuts – Feel free to use pecans, macadamias, or cashews.
- Wheat germ – It adds extra texture, but you can skip it.
- Ground cinnamon – Nutmeg is a great swap.
- Salt – Kosher salt is best.
- Dried fruits – They can be raisins, cranberries, or golden raisins. Goji berries work too!
For the Syrup
- Water – Don’t swap it for any other liquid.
- Canola oil – Vegetable oil can be used instead. Avoid olive oil because it can change the flavor.
- Honey – Add agave nectar or maple syrup if you prefer.
- Light brown sugar – Dark brown sugar works too but the granola will turn out darker.
- Vanilla extract – It helps round out the flavors and adds aroma.
How To Make Chocolate Granola
It’s time to roll up your sleeves and get cooking! This recipe is pretty much fail-proof as long as you stir the granola in the oven for even browning.
- Prep the oven. Preheat the oven to 325˚F. Line a baking sheet with parchment paper or a silicone baking mat.
- Whisk the dry ingredients. Mix the oats, cocoa powder, walnuts, almonds, wheat germ, cinnamon, salt, and dried fruit in a large bowl.
- Make the syrup. Combine the water, oil, honey, brown sugar, and vanilla in a small pot. Bring it to a boil over medium-high heat. Stir constantly. Once the sugar melts and the mixture thickens, remove it from the heat.
- Mix it. Pour the syrup into the dry ingredients and toss until completely coated.
- Bake it. Spread the granola onto the baking sheet. Bake for 35-40 minutes, stirring every 10 minutes to prevent burning.
- Cool it. Remove it from the heat and place it on a wire rack to cool. Use a spatula to break up any large clumps. Serve and enjoy!
Tips for Success
- Set it aside. Once it’s out of the oven, spread the granola out on a cool plate. If you leave it on the baking tray, it might burn due to the residual heat.
- Watch the thermometer. Sometimes the oven’s internal temperature isn’t properly calibrated, so place an oven thermometer inside to make sure you’re baking at the correct temperature. Adjust as needed until it reads 325F.
- Make clusters. Shape the granola mixture into 1/2″ thick disks. Bake as usual. You’ll get easy granola clusters for a mess-free, on-the-go breakfast.
- Avoid the stove. Skip the water in the recipe and mix all of the granola ingredients in a large bowl until well combined. Continue with the recipe as usual.
- Reserve some add-ins. Some extra add-ins like mini chocolate chips or shredded coconut need to be added until after the granola is completely cooled. The chocolate chips melt in the oven, whereas the coconut burns.
Add-Ins & Variations
- Use freeze-dried berries – Raspberries and strawberries are great!
- Nuts and seeds – Add pistachios, sunflower seeds, and pumpkin seeds. You can also try hemp, chia, and flax seeds.
- Citrus Zest – Stir in some orange and/or lemon zest for a brighter, citrus flavor.
- Make Mexican hot chocolate granola – Mix in 1/2 teaspoon cayenne pepper, 1/4 teaspoon ground cloves, and 1/8 teaspoon ground star anise into the syrup.
- Make it plain – Skip the cocoa powder and enjoy it as plain cereal.
- Make it double-chocolate – Stir in 1/4-1/2 cup mini chocolate chips but until after it’s cooled.
Proper Storage
Don’t refrigerate granola; it will absorb moisture and soften. Keep it on the counter in an airtight container for up to 3 weeks. Set it away from direct heat and sunlight.
More Breakfast Recipes To Try
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Chocolate Granola
Ingredients
- 3 cups old-fashioned rolled oats
- 2 tablespoons cocoa powder
- ½ cup sliced almonds
- ½ cup walnuts,, chopped
- ½ tablespoon wheat germ
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup dried fruits,, like cranberries
- ¼ cup water
- ¼ cup canola oil
- ½ cup honey
- 2 tablespoons light brown sugar
- ½ teaspoon pure vanilla extract
Instructions
- Preheat oven at 325˚F.
- Line a baking sheet with parchment paper.
- In a large bowl, combine the rolled oats, cocoa powder, walnuts, almonds, wheat germ, ground cinnamon, salt, and dried fruit.
- In a small saucepan, add the water, oil, honey, brown sugar, and vanilla; bring to a boil, stirring constantly.
- Pour the honey mixture over the dry ingredients and toss together until all ingredients are coated.
- Spread onto the baking sheet and bake for about 35 to 40 minutes, stirring occasionally so the mixture browns evenly.
- For a crunchier granola, bake it for a few minutes longer; the browner the granola, the crunchier it will be.
- Place on a wire rack to cool.
- While the granola is still a bit warm, break up some of the larger clumps.
- Once the granola has cooled, store in an airtight container.
- Serve with milk, yogurt or even ice cream and some fruit.
- Keeps in an airtight container for weeks.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I’ve never been a fan of granola before making my own! I did love one granola… that was very expensive and still not as good as homemade ;). Yours looks yummy :).
I have a weakness when it comes to granola…I can eat it dry with a spoon, with milk, on ice cream…any way is OK with me! Your version looks wonderful…and gorgeous photos as always!
Oh I love this! I’ve made granola with dark chocolate chunks but never with cocoa powder. I am so looking forward to trying this recipe!
Love this chocolate granola! It looks delicious and your photos are beautiful too!
This looks delicious! I also enjoyed reading your post, you have a great sense of humour ๐
Your homemade granola sounds and looks amazing! Maybe it’s time for me to make some and if I decide to do so, I will be back to your post- bookmarked! It is always a pleasure to stop by your place and eye-eat something delicious ๐
I just made a batch of homemade granola, and now I’m wishing I had added some chocolate…plus, your photos are just lovely.
Yum yum and some more yum! Look and sound soo delicious Kate! Nice photos too!
Oh, I am freaking out over this recipe! It sounds so good! I have a chocolate granola that I found a few months back and I have not been able to find it since. This will be perfect!
I make my own as well but I’ve never thought to add cocoa. What a decadent way to start the day!