My easy homemade TRIPLE Chocolate Granola makes a fun, chocolatey breakfast. It’s delicious, slightly bittersweet and great served with creamy yoghurt, or milk of your choice. A day that starts with a little chocolate is sure to be good!
There are many granola recipes on my blog. We’re utterly in love with this Peanut Butter Chocolate Chip Granola when in need of a sweet ‘n’ salty treat for breakfast, but when we’re feeling like something a touch healthier, then our Basic Homemade Granola hits all the right notes.
I’ve said it lots of times before, I love making granola just as much as baking a batch of cookies, or a cheesecake. This granola is in fact inspired by my Triple Chocolate Cookies!
I’ll always find a way of getting chocolate involved in my breakfast bowl/plate…
Why buy all the expensive cereal/granola, when you can make it at home for cheaper?
When you make it yourself, you can control what ingredients are going in, which is definitely one of the many added bonuses of anything homemade.
What makes this granola contain triple chocolate: firstly, the cocoa powder combined with the oats before baking, secondly, the pack of dark/milk chocolate chips that’s stirred through the granola as it’s cools, and thirdly, the white chocolate chips added once the granola has completely cooled.
This granola is a dream breakfast for me. I love chocolate cereal, but with the oats in this and nuts, I feel it is just that little bit healthier than reaching for one of the go-to chocolate cereals!
- 350 g jumbo rolled oats
- 100 g flaked almonds substitute with chopped hazelnuts, if preferred
- 45 g dark or light brown sugar
- 120 ml maple syrup or honey
- 120 ml vegetable oil I use rapeseed oil
- 60 g cocoa powder
- 1 teaspoon vanilla extract optional
- sea salt flakes a generous pinch
- 100 g dark/milk chocolate chips
- 100 g white chocolate chips
- Preheat oven to 150°C / 130°C Fan / 300°F / Gas Mark 2. Line a large baking sheet with baking parchment or a silicone baking mat.
- In a large mixing bowl, combine the oats, flaked almonds and sugar until combined.
- In a small jug, whisk together the maple syrup/honey, oil, cocoa powder and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, along with a generous pinch of sea salt flakes until the oats are all thoroughly coated. Spread the granola out on the baking tray - making sure it's an even layer.
- Bake for 15 minutes, then give a good stir, making sure the edges are pushed to the centre and redistributed so every bit of the granola gets evenly toasted.
- Bake again for another 15 minutes and repeat again, stirring as you did before. Now bake for a further 10 minutes. Sprinkle over 3/4 of the dark/milk chocolate chips, let the granola sit for a few minutes before stirring the chocolate in.
- Allow the granola to cool on the tray, once it's completely cool, add the remaining dark/milk chocolate chips and the white chocolate chips, and stir through. The granola will keep stored in an airtight for up to a fortnight.
Serve your granola at breakfast: my favourite way to serve it is with natural yoghurt and fresh raspberries.
It’s also fantastic sprinkled over ice cream/frozen yoghurt, or eaten straight by the handful – something I’m most certainly guilty of doing!
A couple more granola recipes to try next!
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