This homemade, crunchy chocolate granola tastes just as good for breakfast as it does as a snack in between. Forget store-bought granola. This one is easy to make and so good!
Besides the Coconut Granola (such big clusters!) this crunchy chocolate granola is a long-time favorite in our family. Not only does it taste super chocolatey, but it is also full of healthy ingredients. Store-bought granola can’t keep up.
Crunchy Chocolate Granola - Ingredients & Alternatives
oat flakes. One of the reasons this granola turns out so crunchy is the oats. A third of it is ground in a blender. This means that the dry and wet ingredients combine better and huge clusters are created.
Instead of grounding the oats you can use oat flour instead.
millet flakes. Millet flakes are smaller than oat flakes and are very healthy. They fit perfectly into the crunchy granola and give you lots of energy in the morning.
You can replace them 1:1 with oats (gluten-free if desired).
unsweetened cocoa powder. The unsweetened cocoa powder brings the chocolate flavor to the crunchy granola.
maple syrup. The syrup is a great natural sweetener and tastes delicious in this homemade chocolate granola.
flax seeds. Another great source of vitamins are flax seeds.
sesame seeds. I love a variety of seeds in my granolas. They are also responsible for a great crunch.
coconut oil. Coconut oil is essential for an extra crunchy chocolate granola. It binds the ingredients together and creates large clusters.
vanilla extract. Mmmh…
salt. Eine Prise Salz balanciert die Zutaten und rundet den Geschmack ab.
How to make homemade Crunchy Chocolate Granola
- 1/3 of the oat flakes will be ground in a blender. Alternatively, you can also use oat flour.
- All dry ingredients are mixed in a large mixing bowl.
- Pour the melted coconut oil, vanilla and maple syrup over it and mix everything well.
- Spread the mixture onto a baking tray lined with baking paper and press firmly with a spatula.
- Bake. Halfway through the baking time, turn once with a spatula and press down again.
- After the baking time, the granola must cool completely on the tray. Only then should it be broken into pieces. Since the chocolate granola becomes crispy and firm when it is cold, it creates nice, large clusters.
Crunchy Chocolate Granola - Tips & FAQ
- After baking, you can mix chocolate drops into the completely cooled granola to make it even more chocolaty.
Can I use gluten-free oats for this crunchy chocolate granola?
Yes, you can also use gluten-free oatmeal!
How do you make this homemade chocolate granola extra crunchy?
- The mixture is turned halfway through the baking time so that it bakes evenly. Then press everything down again. This is how the best clusters are created.
- It is important that you let the granola cool on the tray after baking and only then break it into pieces. It only gets really crunchy when it's cold.
How should I store the chocolate granola so that it stays crunchy?
Store the completely cooled chocolate granola in an airtight container in a dark, cool place. Use within 2-3 weeks.
What can I eat this granola with?
- milk. I like it best with cold cow's milk. Of course you can use any milk or your favorite plant-based drink.
- yoghurt. Pure, unsweetened yogurt, coconut yogurt or vanilla yogurt taste great with this chocolate granola.
- Fruits. Complement the granola with your favorite fruits and berries.
- Pure. An extra-crunchy chocolate granola with large clusters is also a real treat on its own!
Extra Crunchy Chocolate Granola
Ingredients
- 300 g oat flakes (alternatively 200 g oats and 100 g oat flour)
- 100 g millet flakes alternatively oat flakes
- 40 g unsweetened cocoa powder
- 80 g maple syrup
- 80 g flax seeds
- 50 g sesame seeds
- 100 g coconut oil melted
- 2 tsp vanilla extract
- ½ tsp salt
Instructions
- Preheat the oven to 160°C / 320°C convection. Line a baking tray with baking paper.
- Mix coconut oil, maple syrup and vanilla extract in a bowl.
- Finely grind about ⅓ of the oat flakes in a blender. Alternatively, use oat flour.Mix with the remaining dry ingredients in a large bowl.
- Pour the liquid over it and mix everything well.
- Spread the mixture evenly on the baking paper and press down slightly with a spatula.
- Bake in the oven for about 30-35 minutes. Turn once in between and press down again.
- Allow the baked granola to cool completely on the tray. Then break it into pieces. Because it only becomes crunch when cold, it creates really nice clusters that way.
- Store in an airtight container and use within 3 weeks.
