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Sea Salt Dark Chocolate Granola Recipe

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4 from 10 reviews

This Sea Salt Dark Chocolate Granola is a deliciously crunchy and chocolaty treat made with gluten-free oats, nuts, coconut, and chia seeds, sweetened naturally with maple syrup and coconut sugar, and enriched with a touch of sea salt and cocoa powder. Perfect for a healthy snack or breakfast topping, it features vegan dark chocolate chips added after baking for a melty, indulgent finish.

  • Total Time: 34 minutes
  • Yield: 9 servings

Ingredients

Dry Ingredients

  • 3 cups gluten-free rolled oats
  • 1 cup chopped raw nuts (almonds, pecans, and/or walnuts)
  • 1/4 cup desiccated or shredded unsweetened coconut
  • 2 Tbsp chia seeds
  • 3 Tbsp coconut or organic cane sugar (or other dry sweetener of choice)
  • 1 tsp sea salt
  • 1/3 cup cocoa powder

Wet Ingredients

  • 1/4 cup coconut oil (or avocado oil)
  • 1/2 cup maple syrup (plus more to taste, or other liquid sweetener of choice)

Finishing

  • 1/2 cup vegan dark chocolate chips or chunks

Instructions

  1. Preheat oven: Preheat your oven to 340°F (171°C) to prepare for baking the granola evenly and achieve that perfect toasted flavor.
  2. Combine dry ingredients: In a food processor or large mixing bowl, add the gluten-free rolled oats, chopped nuts, shredded coconut, chia seeds, coconut sugar, sea salt, and cocoa powder. Pulse a few times if using a food processor, or stir well in a bowl to evenly combine all the dry ingredients.
  3. Warm wet ingredients: In a small saucepan over medium-low heat, gently warm the coconut oil and maple syrup until they melt and combine into a smooth liquid. This helps bind the granola ingredients together.
  4. Mix wet and dry ingredients: Pour the warm coconut oil and maple syrup mixture over the dry ingredients. Mix thoroughly by stirring. Using a food processor at this stage can slightly break down the oats and nuts for a finer texture, but this step is optional.
  5. Bake granola: Spread the mixture evenly onto a baking sheet. Bake in the preheated oven for 17-24 minutes until the granola becomes fragrant and turns a deep golden brown. Stir once around the halfway point to ensure even baking and prevent burning.
  6. Cool and add chocolate: Remove the granola from the oven and allow it to cool completely on the baking sheet. Once cooled, stir in the vegan dark chocolate chips or chunks so they gently melt into the warm granola, creating a delicious chocolatey touch.
  7. Store granola: Transfer the cooled granola to an airtight container. It will keep well for several weeks at room temperature or can be stored in the freezer for up to one month or longer for maximum freshness.

Notes

  • Use gluten-free rolled oats to keep this granola gluten-free.
  • Feel free to mix and match nuts according to preference or what you have on hand.
  • Adjust sweetness by adding more or less maple syrup or dry sweetener to suit your taste.
  • Stir halfway through baking to ensure even toasting and prevent uneven browning.
  • Adding chocolate chips after baking prevents them from melting completely and keeps nice chunks.
  • Store granola in an airtight container to maintain crunchiness and freshness.
  • Can be enjoyed as a snack, yogurt topping, or with plant-based milk as a breakfast cereal.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 24 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://monicarecipes.com/sea-salt-dark-chocolate-granola-recipe/