Nut-Free Chocolate Granola
Indulge in the rich, chocolatey goodness of this Nut-Free Chocolate Granola—an allergy-friendly twist on a classic breakfast and snack favorite! Made with wholesome ingredients like old-fashioned rolled oats, unsweetened cocoa powder, and a touch of pure maple syrup, this granola delivers a perfectly balanced crunch without the need for nuts. The addition of pumpkin seeds, shredded coconut, dried cranberries, and nut-free chocolate chips provides a delightful mix of textures and flavors in every bite. Easy to prepare and baked to golden perfection, this granola is ideal for sprinkling over yogurt, enjoying with your favorite dairy-free milk, or snacking straight from the jar. Perfect for busy mornings or mid-day pick-me-ups, this homemade granola is a delicious, family-friendly option that’s also gluten-free customizable. Make a batch today and savor the sweet, cocoa-filled aroma that will fill your kitchen!
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Recipe Information
Ingredients
- 3 cups Old-fashioned rolled oats
- 0.5 cup Unsweetened cocoa powder
- 0.5 cup Pure maple syrup
- 0.25 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.75 cup Dried cranberries
- 0.5 cup Pumpkin seeds
- 0.5 cup Unsweetened shredded coconut
- 0.5 cup Chocolate chips (nut-free)
Instructions
Preheat the oven to 325°F (160°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, cocoa powder, cinnamon, and salt. Stir until well combined.
In a separate small bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix thoroughly until all the oats are coated evenly.
Spread the oat mixture evenly onto the prepared baking sheet, pressing down slightly with the back of a spoon or a spatula.
Bake in the preheated oven for 20 minutes, then remove from the oven and stir the granola. Ensure it's evenly spread out again.
Return the granola to the oven and bake for an additional 10 minutes or until it becomes golden brown and feels dry to the touch.
Remove the baking sheet from the oven and allow the granola to cool completely. It will become crispier as it cools.
Once cooled, stir in the dried cranberries, pumpkin seeds, shredded coconut, and chocolate chips.
Store the granola in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 74 mg | 3% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 25.9 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 462 mg | 10% | |
*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.
