Pre-packaged granola is expensive! But homemade granola is an easy, healthy, affordable alternative – and CHOCOLATE granola is even better!
How crunchy do you have to be to make homemade granola?
I know, I know. Just the mere idea of making homemade chocolate granola makes you think you have to be wearing socks and Birkenstocks, a tie-dyed shirt, and waist-length hair with a middle part. But I promise that’s not the case.
When it comes to being “crunchy,” I like to describe myself as the “soggy cereal” kind of crunchy. Uses essential oils, some home remedies, organic produce when it’s not outrageously priced, likes cheese and sweets way too much. You know, that kind.
Whether you’re super crunchy or slightly soggy, this granola recipe can be tweaked to fit your preferences. (And it’ll hold up to milk too, so you’ll be the only soggy one out there.)
Gluten-free? Ain’t no thang; sub out regular oats for gluten-free oats.
Nut allergy? No problem; just omit them.
Not a chocolate fan? Weird. I don’t understand it. But still, no biggie. Skip the cocoa powder.
Want the sugar coma? I got you. Throw in some dried fruit or even chocolate chips when serving.
There’s room for everybody in the granola world!
Why is granola so expensive?
I honestly have no idea. I mean, it’s mostly made up of oats, and they’re under $3 for a huge 42 oz. container, right?
Oats and sugar. That’s primarily what the pre-packaged granola is made of. Unless I’m getting the super-crunchy-organic-whole-food-plant-based-protein-packed-magic granola. But then that’s likely going to cost five times as much as the sugary stuff.
The beauty of making my own granola is two-fold:
I get to control the ingredients. Organic or not, extra protein or extra sugar – I get to decide.
I get to control the budget. Most of what I use for granola is already in our pantry and has a long shelf life. I can buy in bulk or just what I need for the moment. If pecans are sky-high in price that week, I can opt for a cheaper nut or skip them altogether.
It’s my granola, and I’m the boss.
Best practices for homemade chocolate granola:
- Make a big batch. This granola will be eaten up in no time. Save yourself some time (and disappointment upon discovering that empty container by surprise) by making one big batch, as opposed to multiple small batches every few days.
- Rubber spatulas are the best tool for this. It scrapes out every last bit of the wet ingredients and hugs the side of your bowl perfectly to make sure no oat gets left behind when making sure everything is coated well.
- Line your baking sheets with parchment paper. There’s two reasons for this. One, it keeps the granola from sticking to the pan, especially in the corners. Yuck. So much scrubbing and frustration. Two, it makes it infinitely easier to transfer the granola from the baking sheet to the storage container. More on that in the video above.
- Don’t skip the stirring and spreading during the baking process. The key to evenly toasted granola is making sure every piece gets turned a little.
- Store in the leftover empty oat container. I’m all about cheap and easy. I have one good, large-sized mason jar that I use to display granola on the kitchen counter or to transport a homemade drink to a friend’s house, but I usually make more granola than can fit in there. So I started saving my empty oat container, and it works perfectly.
What you need:
- coconut oil
- honey
- vanilla
- oats
- pecans
- brown sugar
- cocoa powder
- flax seeds
- cinnamon
- ginger
- allspice
- salt
How to make chocolate granola:
Preheat the oven to 325. In a small saucepan, combine the coconut oil, honey, and vanilla. Melt over low heat for just a few minutes.
While the wet ingredients are melting on the stove, combine all the other ingredients in a large mixing bowl.
Next, pour the melted coconut oil mixture over the dry ingredients and stir to coat thoroughly. Pour the granola onto parchment paper-lined baking sheets. Spread into a thin, even layer with a rubber spatula and place in the oven.
Bake for 30 minutes, being sure to stir and spread evenly again every 10 minutes to ensure even toasting. Once cooled, wrap up the granola in the parchment paper, breaking it into smaller pieces and funnel it into a storage container.
Add-in ideas:
- Chia seeds. They aren’t just for plant-haired trinkets anymore. Extra crunch and texture with a side of benefits like high fiber and antioxidants that help fight inflammation and heart disease. Winner. (can be added with the dry ingredients)
- Dried fruit. Add some sweetness and chewy texture by adding your favorite dried fruit: cranberries, apricots, dates, and figs are some of my faves. (add after baking and cooled)
- Chocolate chips. Again, added sugar, but also added happiness. (add after baking and cooled)
- Fresh fruit. Any kind of berry or banana is delicious with this recipe. (add when serving as a cereal)
- Yogurt. Make your own killer parfait with yogurt, fruit, and this granola on top. Maybe even an extra drizzle of honey!
Ready to take control of your granola (and granola budget)?
We’re living in a day where we want to eat better and enjoy what we’re eating, but more often than not, our budget takes a hit for it. This doesn’t always have to be the case. And I’m hopeful that this chocolate granola recipe is one small way to prove that.
It’s a simple recipe that kids can help with (no chopping, not much stove time, and TONS of opportunities to pour dry ingredients and stir!). And it’s one that the whole family can enjoy for weeks with minimal effort – thanks to big-batch cooking.
An easy, go-to breakfast or snack that you can make as healthy as you want within your budget: what are you waiting for?
Chocolate Granola
Ingredients
- ½ c. coconut oil
- 1 c. honey
- 2 tsp. vanilla
- 6 c. oats
- 1 c. pecans chopped
- ⅓ c. brown sugar
- ½ c. whole flax seeds
- 2 tsp. cinnamon
- 1 tsp. ginger
- 1 tsp. allspice
- ½ tsp. salt
- 1/4 c. cocoa powder
Instructions
- Preheat the oven to 325. In a small saucepan, combine the coconut oil, honey, and vanilla. Melt over low heat for just a few minutes.
- While the wet ingredients are melting on the stove, combine all the other ingredients in a large mixing bowl.
- Next, pour the melted coconut oil mixture over the dry ingredients and stir to coat thoroughly. Pour the granola onto parchment paper-lined baking sheets. Spread into a thin, even layer with a rubber spatula and place in the oven.
- Bake for 30 minutes, being sure to stir and spread evenly again every 10 minutes to ensure even toasting. Once cooled, wrap up the granola in the parchment paper, breaking it into smaller pieces and funnel it into a storage container.
Video
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