Gluten-Free Chocolate Granola
Indulge in the perfect balance of crunch and chocolatey goodness with this gluten-free chocolate granola recipe. Packed with wholesome ingredients like rolled oats, raw almonds, coconut flakes, and unsweetened cocoa powder, this granola is both nourishing and decadent. Sweetened naturally with maple syrup and enriched with creamy coconut oil, the mixture is baked to golden perfection for a crisp texture. Mini gluten-free chocolate chips are added post-baking for extra bursts of sweetness in every bite. Quick to prepare in just 40 minutes and ideal for batch-making, this granola is a versatile treat—enjoy it as a snack, sprinkle it over yogurt, or pair it with milk for a deliciously satisfying breakfast. Perfect for gluten-free diets and chocolate lovers alike, this recipe is your go-to for a wholesome yet indulgent granola creation.
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Recipe Information
Ingredients
- 3 cups Gluten-free rolled oats
- 1 cup Raw almonds
- 0.5 cup Unsweetened cocoa powder
- 0.5 cup Coconut flakes
- 0.5 cup Maple syrup
- 0.25 cup Coconut oil
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 0.5 cup Mini chocolate chips (gluten-free)
Instructions
Preheat your oven to 325°F (163°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the gluten-free rolled oats, raw almonds, unsweetened cocoa powder, and coconut flakes. Stir well to ensure they are evenly mixed.
In a small saucepan over low heat, combine the maple syrup and coconut oil. Stirring constantly, heat the mixture until the coconut oil is melted and fully combined with the maple syrup.
Remove the saucepan from heat and stir in the vanilla extract and salt.
Pour the wet mixture over the dry ingredients in the mixing bowl. Stir thoroughly until all the dry ingredients are evenly coated with the wet mixture.
Spread the granola mixture evenly on the prepared baking sheet.
Bake in the preheated oven for 25-30 minutes, stirring halfway through, until the granola is golden brown and slightly crisp. Be careful to not let it burn.
Remove the baking sheet from the oven and allow the granola to cool completely on the baking sheet. It will become crunchier as it cools.
Once cool, stir in the mini chocolate chips. Transfer the granola to an airtight container and store at room temperature for up to two weeks.
Nutrition Facts
Calories |
3785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.4 g | 283% | |
| Saturated Fat | 108.9 g | 544% | |
| Polyunsaturated Fat | 18.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1207 mg | 52% | |
| Total Carbohydrate | 449.7 g | 164% | |
| Dietary Fiber | 98.7 g | 352% | |
| Total Sugars | 172.1 g | ||
| Protein | 94.8 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 723 mg | 56% | |
| Iron | 38.9 mg | 216% | |
| Potassium | 4320 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
