Chocolate lovers, you are in for a treat today! After finishing my peanut butter granola, I decided to play around with the granola recipe to make a chocolate version – imagine having chocolate for breakfast – it’s perhaps the best way to start the day!
P.S. This is a scheduled post as I’m currently away on holiday! Thank you for visiting and leaving behind sweet comments! My apologies as I won’t be able to visit your blogs during this period. Do follow me at Instagram (@foodiebaker) to see what I am up to in Turkey!
Just like the peanut butter granola, this chocolate granola is also ridiculously easy to make! I first swapped out the peanut butter with cocoa powder – I used Dutch-processed cocoa powder so the granola will not taste acidic. My favourite brand is Varlhona because it has an intense chocolately taste that I absolutely love (I’m not sponsored to say this okay!) If you are from Singapore, you can get them from Sun Lik, a baking shop located near City Hall / Bras Basah MRT station, at about SGD 40 for 1 kilogram.
To boost the chocolatey-ness in the chocolate granola, I sprinkled a small handful of dark chocolate chips on top of the granola before baking. You can use dark, semisweet, milk or even white chocolate chips but you should aim to use really good-quality ones. I bought a local brand as I’m overseas but if I were in Singapore, my favourite brand would be Ghiradelli chocolate chips which are being sold in NTUC (not sure if other supermarkets have them though, haven’t really checked!). The dark chocolate chips will melt during baking and when mixed with the yogurt – you get instant chocolate yogurt – how yummy is that!
Will it be less healthy than regular granola when chocolate is used? Well, I used a nutrition calculator and input the numbers for both chocolate granola and peanut butter granola and noted that there’s not much difference in the amount of fat, protein and sugar amounts per serving. The only slight difference is that the peanut butter granola has a bit more calories than the chocolate granola, perhaps because of the peanut butter.
Nevertheless, I still believed it’s better than store-bought granolas because it contains ingredients that I know how to pronounce – and I think that’s all that matters! Here are the step-by-step photos (which I still don’t think you will need them because it’s just too easy to make!)
- 1½ cups oats
- ½ cup nuts, roughly chopped (I used a mix of peanuts and almonds)
- 3 tablespoons cocoa powder
- 2 tablespoons sugar (caster or brown or mixed)
- ¼ teaspoon salt
- ¼ cup olive oil
- ⅛ cup honey
- Small handful of good-quality chocolate chips / chocolate chunks
- Preheat oven to 150C / 300F (non-fan assisted). Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine all the ingredients except chocolate chips together. Tip everything onto the lined baking sheet and spread into a thin, even layer about 1-cm thick. Sprinkle the chocolate chips or chocolate chunks on top of the granola.
- Bake in the center rack for 20 to 30 minutes until the granola is lightly browned and fragrant - there's no need to stir the granola if your granola is spread into a thin layer.
- Remove the baking sheet from the oven, set on a wire rack and let the granola cool completely. Break the granola into pieces (large or small is up to you) and store in an airtight container at room temperature for up to 1 week.
- I like to eat my granola with plain yogurt (Greek yogurt is the best) with a small spoonful of chia seeds, but of course you can eat it with milk or soymilk.