Chocolate Olive Oil Honey Granola
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You can have chocolate for breakfast every day when it’s this Chocolate Olive Oil Honey 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 my Honey Almond Coconut Granola, Coconut Chocolate Chip Granola, or my Maple Cinnamon Olive Oil Granola.
Table of Contents
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 granola rich and light at the same time!
Healthy Fat & Sugar: This Chocolate Olive Oil Honey Granola is made with extra virgin olive oil, which is anti-inflammatory and loaded with antioxidants. I use honey, coconut sugar, and maple syrup. It’s lightly sweetened with sugars you can feel good about eating for breakfast.
Clusters & Crunchy: 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.
Ingredients
Food to Live Organic Unsweetened Wide Flake Coconut
Food to Live Organic Unsweetened Fine Shredded Coconut
Food to Live Organic Roasted & Salted Pumpkin Seeds
NuNaturals Organic Dutch Cocoa Powder
Lafaza Organic Ground Vanilla Bean
Carapelli Organic Extra Virgin Olive Oil
Food to Live Organic Coconut Sugar
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 325°F. Line a baking sheet with parchment paper.
Step 2
In a large bowl, add the oats, wide flake coconut, fine shredded coconut, pumpkin seeds, cocoa powder, and vanilla bean. Mix together.
Step 3
In a small pot, add the olive oil, honey, coconut sugar, and maple syrup. Put over medium heat and stir to combine completely. 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.
Step 4
Pour the mixture into the bowl with the oats and stir to combine completely. Transfer to the prepared baking sheet and spread evenly.
Step 5
Bake for 25 minutes, remove from the oven and stir to rotate granola. Bake again for 20 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).
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 edge. 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.
FAQ's
This granola will look wet when you take it out of the oven, this is normal! Make sure you allow the granola to cool completely on the baking sheet. Then it will crisp up really well and you can break it into chunks! I prefer to bake this at night and then let it cool overnight before breaking it into chunks the following day.
Yes, nuts would be a great addition! If you want to add nuts, I recommend adding either almonds, walnuts, cashews, or pecans. Try adding 113 grams (4 ounces) of the nut of your choice and mix in with the oats.
Once the granola has cooled completely (I can't stress that enough), add the granola into an airtight container. I use a glass jar. And keep it in your pantry for up to 1 month.
Craving More?
Chocolate Olive Oil Honey Granola
Ingredients
- 298 grams rolled oats
- 85 grams unsweetened wide flake coconut
- 57 grams unsweetened fine shredded coconut
- 57 grams pumpkin seeds
- 21 grams Dutch cocoa powder
- 1 teaspoon ground vanilla bean
- ½ cup extra virgin olive oil
- 127 grams raw honey
- 57 grams coconut sugar
- 44 grams maple syrup
- ½ teaspoon fine sea salt
Instructions
- 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.
- In a small pot, add the olive oil, honey, coconut sugar, and maple syrup. Put over medium heat and stir to combine completely. 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.
- Pour the mixture into the bowl with the oats and stir to combine completely. Transfer to the prepared baking sheet and spread evenly.
- Bake for 25 minutes, remove from the oven and stir to rotate granola. Bake again for 20 minutes or until the oats look dark golden brown. Let cool completely on the baking sheet.
- Store in an airtight container for up to 1 month.
Video
Notes
Nutrition
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