Sea Salt Dark Chocolate Granola Recipe
This Sea Salt Dark Chocolate Granola is a delightful blend of gluten-free oats, raw nuts, coconut, and chia seeds, sweetened naturally with coconut sugar and maple syrup, and enriched with rich cocoa powder and a hint of sea salt. Baked to a perfect golden crisp and finished with vegan dark chocolate chips, this granola offers a satisfying balance of sweet and salty flavors, ideal for breakfast or a wholesome snack.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Total Time: 34 minutes
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Vegan
Ingredients
Dry Ingredients
- 3 cups gluten-free rolled oats
- 1 cup chopped raw nuts (almonds, pecans, and/or walnuts)
- 1/4 cup desiccated or shredded unsweetened coconut
- 2 Tbsp chia seeds
- 3 Tbsp coconut or organic cane sugar (or other dry sweetener of choice)
- 1 tsp sea salt
- 1/3 cup cocoa powder
Wet Ingredients
- 1/4 cup coconut oil (or avocado oil)
- 1/2 cup maple syrup (plus more to taste, or other liquid sweetener of choice)
Add-ins
- 1/2 cup vegan dark chocolate chips or chunks
Instructions
- Preheat Oven: Preheat your oven to 340°F (171°C) to prepare for baking the granola mixture to a perfect golden brown.
- Combine Dry Ingredients: In a food processor or mixing bowl, add the gluten-free rolled oats, chopped nuts, shredded coconut, chia seeds, coconut sugar, sea salt, and cocoa powder. Pulse a few times in the food processor or stir well to thoroughly mix all the dry components.
- Mix Wet Ingredients: Gently warm the coconut oil and maple syrup in a small saucepan over medium-low heat until fully melted and combined. This ensures even distribution when mixed into the dry ingredients.
- Combine Mixtures: Pour the warm oil and syrup mixture over the dry ingredients. Stir well to coat everything evenly. Using a food processor at this stage can break down some oats and nuts for a finer texture, but this step is optional.
- Spread and Bake: Evenly spread the granola mixture onto a baking sheet. Bake in the preheated oven for 17 to 24 minutes until the granola is fragrant and deep golden brown, stirring once halfway through to promote even baking.
- Cool and Add Chocolate: Remove the granola from the oven and let it cool completely. Once cool, stir in the vegan dark chocolate chips or chunks for a delicious melty addition.
- Store Properly: Transfer the cooled granola to an airtight container to keep it fresh for several weeks. For longer storage, place it in the freezer where it can last up to one month or longer.
Notes
- Use gluten-free oats to keep the recipe gluten-free.
- For a finer texture, pulse the mixture longer in the food processor after adding the wet ingredients, but it’s optional depending on your texture preference.
- Adjust the sweetness by adding more maple syrup or your preferred liquid sweetener to taste.
- Store granola in an airtight container at room temperature for several weeks, or freeze for extended shelf life.
- Feel free to customize the nuts or add seeds like pumpkin or sunflower for extra crunch.
