This super simple Double Chocolate Granola is perfect for breakfast. It’s crunchy, healthy, and tasty. Oil-free, refined sugar-free, and vegan.
It’s no secret that I love granola. It’s also no secret that I love chocolate.
There is nothing like a big bowl of crunchy granola, especially not the chocolatey kind. I love the textures, I love the flavours, and I love how satisfying it is to make your own.
This homemade granola recipe is as easy as it gets. Just mix all of the dry ingredients, mix in the wet, combine and bake.
In most granola recipes, oil is used to make it crispy. If it’s an oil-free recipe, maple syrup is often used as a sweetener and to replace the oil.
Even though this recipe does call for a few tablespoons of maple syrup, I also added a bit of water. I’ve found water makes it easier to spread the syrup evenly and it helps make it crispy as well.
There’s so much love in this granola. I’m talking about crunchy oats, roasted coconut, and sweetness from maple syrup. Add a spoonful of soya or coconut yoghurt. Or eat it with a spoon straight out of the jar.
It’s amazing either way.
This granola makes an awesome snack or breakfast. It’s full of fibre and healthy fats, and if you have it with yoghurt, a smoothie bowl, or fruit, it’ll keep you going for hours.
And if you try this recipe, let me know! Leave a comment, rate it, or share it with me on Instagram using the hashtag #themostlyhealthy.
This super simple Double Chocolate Granola is perfect for breakfast. It's crunchy, healthy, and tasty. Oil-free, refined sugar-free, and vegan.
- 1 cup oats (100 g)
- 1 cup brown rice puffs (29 g)
- 1/2 cup spelt flakes (46 g)
- 1/2 cup shredded coconut (43 g)
- 1/4 cup pumpkin seeds (44 g)
- 1/4 chia seeds (42 g)
- 1/4 cup unsweetened cacao powder (24 g)
- 1/4 tsp salt
- 2 tbsp maple syrup (38 g)
- 3 tbsp water
- 1/3 cup dark chocolate chips (50 g)
Preheat oven to 170° C (340° F) with the fan on.
In a large bowl, mix all of the dry ingredients. Add the maple syrup and water and stir until well combined. If the cacao powder doesn't stick to the flakes, add water 1 tsp at a time and stir again.
Spread the mixture evenly onto a baking sheet and bake for 18-22 minutes or until fragrant and slightly crispy. Stir halfway through to ensure an even bake.
While it's hot, add the dark chocolate and gently stir it around. Let cool completely.
Store in airtight container for a few weeks.