- Prep
- 15 min
- Cook
- 25 min
- Total time
- 40 min
- Yield
- Approximately 600g (about 10 servings)
- Difficulty
- Easy
- Calories
- 260 kcal
Quick summary
“Dense and crunchy homemade granola with thick rolled oats coated in 100% cocoa powder, virgin coconut oil, and pure honey. Toasted in the oven at a low temperature, it forms crunchy clusters combined with nuts and chocolate chips.”
What you need to know
- Cooking at 150°C allows dehydrating the oats slowly without burning the cocoa powder or bittering the honey.
- Complete cooling in the baking sheet without stirring is essential for the granola clusters to harden.
- The addition of dark chocolate chips after cooling prevents them from melting, keeping whole pieces.
Ingredients
Main
- cups Thick rolled oats
- cup 100% cocoa powder
- cup Light brown sugar
- teaspoon Fine sea salt
- teaspoon (optional) Ground cinnamon
- cup (melted) Virgin coconut oil
- cup Pure honey
- teaspoon Vanilla extract
- cup (or more, to taste) Bittersweet chocolate chips
- cup (walnuts, almonds, Brazil nuts) Optional: Chopped nuts
Instructions
Principal
- Preheat the oven to 150°C (300°F). Line a large baking sheet with parchment paper, ensuring the paper extends beyond the edges to facilitate removal. This prevents the granola from sticking and facilitates cleaning.
- In a large bowl, combine the oats, cocoa powder, brown sugar, sea salt, and cinnamon (if using). Mix well with a spatula to ensure the dry ingredients are evenly distributed. The secret of this recipe is the ideal proportion of dry and wet ingredients.
- In a separate bowl, mix the melted coconut oil, honey, and vanilla extract. Stir until the mixture is homogeneous. Make sure the coconut oil is not too hot so it doesn't cook the honey.
- Pour the liquid mixture over the dry ingredients in the large bowl. Stir vigorously until all the oats are completely coated. It is crucial that each oat flake absorbs the liquids to ensure crunchiness and flavor in every bite.
- Spread the granola mixture evenly over the prepared baking sheet, forming a single, compact layer. Do not press too hard, but make sure it is well distributed. The professional technique is to leave a uniform layer for a consistent roast.
- Bake for 20-25 minutes, or until the granola is slightly golden and crispy. Halfway through the time (after about 12-15 minutes), remove the baking sheet from the oven and, carefully, flip the granola with a spatula, slightly breaking the clusters. Return to the oven to finish baking.
- Remove the granola from the oven and immediately add the semi-sweet chocolate chips and chopped nuts (if using). Mix gently so that the chocolate begins to melt and coat the granola, but not completely. The most important tip is to add the hot chocolate so it adheres to the clusters.
- Let the granola cool completely on the baking sheet before breaking it into larger pieces and clusters. This step is essential to ensure maximum crispiness and for the clusters to form properly. Patience is a virtue here!
Chef's tips
- Press the oat mixture with the back of a spatula forming a compact layer in the pan before baking.
- Stir gently only once halfway through the time without breaking the blocks that are forming in the pan.
- Store only after total cooling so that the moisture from the hot steam does not soften the crunchy flakes in the jar.
Variations
- Version with dried fruits: add half a cup of dried cranberries or chopped dried cherries after cooling.
- Version with sliced coconut: fold in toasted coconut ribbons during final 5 minutes of baking so they brown evenly.
- Spiced version: add half a teaspoon of ground cardamom and a pinch of cayenne pepper for an exotic touch.
Substitutions
- Virgin coconut oil can be replaced by melted unsalted butter or mild cold-pressed olive oil.
- Pure honey can be replaced by legitimate maple syrup, agave nectar, or cane molasses in the same proportion.
- Semi-sweet chocolate drops can be replaced by roasted pure cocoa nibs or chopped 70% chocolate.
How to store
Store the granola in hermetically sealed glass jars in a dry place protected from sunlight for up to 30 days. Keep the jar tightly sealed to prevent absorption of ambient moisture and preserve the crunchy snap.
Can it be frozen?
Ready-made granola can be frozen in airtight zip-lock bags for up to 3 months. It can be consumed directly from the freezer over yogurt or fruit, as its reduced water content keeps it crunchy even when frozen.
What to serve with
Serve with plain whole Greek yogurt, bowls of pure acai blended with banana, chilled plant-based milk, or fresh fruit.
Frequently asked questions
Why is the chocolate only added after the granola comes out of the oven?
If placed in the hot mold, the chocolate chips melt and burn in the heat of the oven, altering the texture of the oats.
Can I use fine rolled oats in this preparation?
Thick rolled oats are more recommended for offering better chewiness and support to the crispy clusters.
What is the function of fine sea salt in a sweet granola recipe?
A pinch of salt cuts the bitterness of 100% cocoa and accentuates the natural sweetness of honey and brown sugar in the mouth.
How to get large chunks and crispy blocks of homemade granola?
Press the mixture into the pan before baking, do not break during cooking, and wait for it to cool completely before releasing.
