Crispy Chocolate Olive Oil Granola

You can have chocolate for breakfast every day when it’s this Crispy Chocolate Olive Oil Granola! Made with extra virgin olive oil and honey, this healthier granola has coconut, pumpkin seeds and Dutch cocoa for a rich and lightly sweetened granola that is just as delicious by the handful as it is in a big bowl of milk!

If you love making homemade granola as much as I do, be sure to check out some of my other favorite recipes like Honey Almond Coconut Granola, Chocolate Peppermint Olive Oil Granola, or Maple Cinnamon Olive Oil Granola.

A Quick Look At The Recipe

• Recipe Name: Crispy Chocolate Olive Oil Granola
• Ready In: 55 minutes
• Makes: 8 cups
• Main Ingredients: rolled oats, Dutch cocoa, honey, pumpkin seeds
• Flavor Profile: rich chocolate, sweet honey, hearty oats
• Dietary Info: eggless, no seed oils, dairy free, gluten free swap available
• Difficulty: Easy!
• Why You’ll Love It: crispy, crunchy chocolate granola clusters

Why You'll Love This Recipe

• Chocolatey: You will love this insanely delicious but healthy take on chocolate breakfast cereal! I use Dutch cocoa which makes this organic granola rich and light at the same time!
• Olive Oil: This Chocolate Olive Oil Honey Granola is made with extra virgin olive oil, so it's free of seed oils.
• Natural Sugars: I use honey, coconut sugar, and maple syrup so this homemade granola is lightly sweetened with sugars you can feel good about eating for breakfast. But, it still has a great balance of sweetness that feels indulgent.
• Crunchy Clusters: This Chocolate Olive Oil Honey Granola creates the best crunchy clusters! It’s not granola unless there’s big clusters and this granola has them! I love grabbing a handful of little clusters as a snack with the perfect crunch!

Ingredients

• Coconut: I use two kinds of coconut here, unsweetened wide coconut flakes and unsweetened fine shredded coconut. This gives you the best texture as the big flakes toast up really nice and the small ones help bind the granola together.
• Oats: I use organic rolled oats in this organic granola. You can use gluten free oats if you're gluten free.
• Cocoa Powder: I use organic Dutch cocoa powder as it has a rich flavor, it's my favorite!
• Vanilla Bean: I use organic ground vanilla bean and not vanilla extract because vanilla extract will evaporate when added to a hot liquid like the sugar and olive oil mixture. Using vanilla bean ensures you get that vanilla flavor throughout, plus it adds so much depth of flavor so don't skip it!
• Olive Oil: I use organic extra virgin olive oil so this homemade granola is free of seed oils.
• Honey: I use organic raw honey in this, and it helps this granola form amazing clusters. This is a great way to use crystalized honey and I always make granola when I have it. While crystalized honey is still safe to eat, it's annoying to use on toast as it's so thick. So, it's perfect for granola!
• Maple Syrup: I use organic pure maple syrup as a sweetener, which provides wonderful flavor with the chocolate.

*For a full list of ingredients and measurements, visit the recipe card below.

Baker's Tips

• I always use parchment paper as it really helps the granola and not sticking to the pan! My favorite nontoxic parchment paper is from Kana, use code MIMIBAKES for 10% off your order.
• Make sure to stir the granola halfway though as this will help it cook evenly and not burn on the edges. You can even rotate your baking sheet if your oven has a hot spot.
• The granola may still seem wet when it’s done and that’s okay. Just let it cool completely on the baking sheet and it will clump together really well, you can break it into clusters then.
• Store homemade granola in an airtight container for up to 1 month.
• Gluten Free — Use certified gluten free oats.
• High Altitude — Bake at 325°F for 20 minutes, remove from the oven and stir to rotate granola, bake again for 20 minutes or until the oats look dark golden brown.

How to Make Crispy Chocolate Olive Oil Granola

1. Preheat the oven to 325°F. Line a baking sheet with parchment paper. In a large bowl, add the oats, wide flake coconut, fine shredded coconut, pumpkin seeds, cocoa powder, and vanilla bean. Mix together. 

2. In a small pot, add the olive oil, honey, coconut sugar, and maple syrup. Put over medium heat and stir to combine completely.

3. Continue to cook and stir until the sugar has dissolved. Remove from the heat. Add the salt into the olive oil mixture and stir to combine completely. 

4. Pour the honey mixture into the bowl with the oat mixture and stir to combine completely.

5. Transfer to the prepared baking sheet and spread evenly. 

6. Bake for 20 minutes, remove from the oven and stir to rotate granola. Bake again for 20 to 25 minutes or until the oats look dark golden brown. Let cool completely on the baking sheet. (If you're baking at high altitude, be sure to check the Notes section at the bottom of the recipe for high altitude baking times).

Ways to Enjoy Crispy Chocolate Olive Oil Granola

• Eat like cereal with your favorite milk and Fluffy Scrambled Eggs With Sour Cream.
• Make a yogurt parfait by layering granola, yogurt, and fresh fruit. Try raspberries, strawberries, or blueberries!
• Enjoy by the handful as an afternoon snack with Berry Protein Smoothie Without Banana, Creamy Vegan Chocolate Smoothie With Almond Butter, or Tropical Cranberry Smoothie.
• Add into a homemade trail mix with dried cranberries, banana chips, and Honey Roasted Cashews.
• Enjoy with milk and an Iced Blueberry Latte as morning breakfast or afternoon snack.
• Sprinkle over Salted Caramel No Churn Ice Cream or Raspberry Chocolate Chip Ice Cream Without Eggs for a crunchy topping.

Recipe FAQ's

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