That rare moment when you want to eat healthy food. Crunchy oat clusters baked together with nuts and dried fruit to a golden brown with a touch of honey for natural sweetness. Swirl around in dark chocolate to complement the warm cinnamon and nutmeg notes for the perfect year-round treat.
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I had chocolate cereal for breakfast every single morning for 25 years. Cocoa Puffs was the kingpin and yes I did taste the difference when General Mills switched to 100% whole wheat. Others included Nesquik, Cocoa Pebbles, Cocoa Krispies, Chocolate Honeycomb, Cap'n Crunch Choco Donuts, Mud n' Bugs, Chocolate Lucky Charms...you get the point.
So when my husband pointed out to me that I was somehow--get this--too old for sugary cereal, I set out to make a nutritious yet super-chocolaty "adult" cereal. Yes, spite is a beautiful thing.
This recipe boasts a lot of health benefits: protein and healthy fats from the pepitas and almonds, antioxidants from the dark chocolate and cranberries, fiber from the oats, and healthy fats again from the coconut oil. Yet the cocoa powder, cinnamon, nutmeg, and melted dark chocolate chips make this an amazing substitute for my chocolate cereal escapades of yesteryear.
Loophole!!
What is Chocolate Granola Cereal?
Granola comes together when unflavored rolled oats are coated in a melted fat, like coconut oil, and baked to create crunchy clusters. Popular add-ins can include nuts, seeds, fruit, and chocolate chips. This recipe dives into layered decadence, utilizing warm spices like cinnamon and nutmeg, honey for natural sweetness, and both cocoa powder and melted chocolate chips for intense, chocolaty goodness. Pour yourself a bowl with your choice of milk for the ultimate chocolaty start to your day.
Why Chocolate Lovers Make This Recipe
- Suitable for any meal -- this granola makes a decadent yet nutritious breakfast, a sweet addition to an afternoon yogurt dessert, or a poppable midday snack.
- Healthy -- almonds and pepitas are full of protein and healthy fats, while cranberries and dark chocolate are full of antioxidants. Indulge guilt-free!
- Customizable -- substitute your favorite nuts, seeds, dried fruit, and even the type of chocolate used. Start (or end) the day right with all of your best-loved ingredients.
- Fits into your busy schedule -- make a large batch and store in an airtight container so you have a healthy breakfast or snack whenever you need.
Ingredients and Variations
This chocolate granola cereal recipe is so easy in that you can swap out whatever ingredients you happen to have on hand-- no pressure! However, some key ingredients include:
Rolled oats -- also called old-fashioned oats, these make up the foundation for granola. Use unflavored, unseasoned raw oats that usually come in a large canister. Instant oatmeal will NOT have the same bake time or the right texture.
Nuts and seeds -- I use pepitas and chopped almonds for their mild flavor and protein-rich properties, but you can also use chia seeds, walnuts, pecans, or heck, even omit them entirely for a more intense, classic granola flavor.
Dried fruit -- the advantage of using dried cranberries is that they are naturally sweet and tart and go beautifully with dark chocolate. However, you can use raisins, sultanas, or even candied fruit peels. Plus the chewiness from the fruit keeps things texturally engaging against the crunchiness from the nuts and oats.
Honey -- honey helps bind the oat clusters together while also providing natural sweetness. You can also use maple syrup instead, but note that this will alter the flavor profile. Personally, I don't like maple-flavored foods outside of pancakes, but it should be tasty nonetheless. 🙂
Coconut oil -- do not omit!! Using a melted fat like coconut oil preserves the granola's crispiness as it bakes. And don't worry, if you're like me and loathe the taste of coconut, this recipe uses so little oil that the flavor is barely perceptible in the final product.
Chocolate chips -- while I will never slap premium chocolate out of your hand, this recipe is simple and forgiving enough that chocolate chips are all you need to enrobe each cluster in delicious chocolate.
Tips for Success
- For the crispiest clusters, it is imperative that you press the granola on the baking sheet to flatten into a slightly thick, single layer. Also, rotate the pan halfway through baking for even browning.
- The amount of melted coconut oil in this recipe has been calculated based on the ratios to the other ingredients. While it might not seem like enough when you first add it to the dry ingredients, I promise that with even stirring and folding, you can easily coat all of the granola for even baking. Using too much oil will create a soupy final product that will never crisp or come together into clusters (ask me how I know...)
- While not strictly necessary, blooming the cocoa powder and espresso powder together in the wet ingredients for a few minutes intensifies the flavor of both spices.
Storage Instructions
Store chocolate granola cereal in a cabinet or pantry in an airtight container for up to 2 weeks.
Chocolate Granola Cereal
Equipment
- 1 mixing bowl
- 1 rubber spatula
- 1 small saucepan
- 1 half-baking sheet
- 1 sheet parchment paper
Ingredients
- 150 grams rolled oats
- 45 grams pepitas
- 45 grams chopped salted almonds
- 125 grams dried cranberries
- ¼ teaspoon ground nutmeg
- 3-4 dashes ground cinnamon
- 92 grams honey
- 18 grams coconut oil
- 30 grams unsweetened cocoa powder
- ¼ teaspoon espresso powder
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- 200 grams dark chocolate chips
Instructions
- Preheat oven to 300℉. Meanwhile, add the rolled oats, pepitas, almonds, dried cranberries, ground nutmeg, and ground cinnamon to a mixing bowl and mix.
- In a small saucepan over medium-low heat, melt the honey and coconut oil. Once completely melted, sprinkle in the cocoa powder and espresso powder and allow them to bloom, stirring occasionally, 4-5 minutes more. Stream in the vanilla extract, stir, then remove from heat.
- Pour the honey mixture over the dry ingredients a little at a time, stirring in between to evenly coat. Pour the granola into a single layer on a prepared half sheet pan and firmly press flat with a spatula between ¼-1/2" thick.
- Sprinkle the salt overtop and bake for 20-25 minutes, rotating the baking sheet halfway through for even doneness. Allow to cool completely on the baking sheet before breaking into small clusters.
- In a microwave-safe bowl, melt the chocolate chips in the microwave in 30-second intervals, stirring in between. Drizzle the chocolate all over the granola clusters, then toss with two tablespoons to fully coat each cluster. Chill in the fridge until fully set.
