I baked this Vegan Chocolate Granola for my book club last week. The cocoa made it rich with crunchy clusters, and my sister liked it.
Delicious Vegan Chocolate Granola Recipe
This granola features a mix of rolled oats, cocoa powder, and nuts, baked to perfection for crunchy clusters. It’s an easy recipe that takes around 30 minutes to prepare and serves as a delightful snack or breakfast option.
Ingredients
- 3 cups rolled oats
- 1/2 cup almond or peanut butter
- 1/2 cup maple syrup or agave nectar
- 1/2 cup cocoa powder
- 1/2 cup chopped nuts (such as almonds or walnuts)
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup vegan chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine Ingredients: In a large bowl, mix together the rolled oats, cocoa powder, chopped nuts, and salt. In another bowl, whisk together the almond or peanut butter, maple syrup, melted coconut oil, and vanilla extract until smooth.
- Mix Together: Pour the wet ingredients into the dry ingredients and stir until everything is well combined and coated.
- Bake: Spread the mixture evenly onto the prepared baking sheet. Bake for 20-25 minutes, stirring halfway through, until the granola is firm and crunchy.
- Add Chocolate Chips: If using, remove the granola from the oven and immediately stir in the vegan chocolate chips while it’s still warm.
- Cool and Store: Allow the granola to cool completely on the baking sheet before breaking it into clusters. Store in an airtight container for up to two weeks.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
Nutrition Information
- Servings: 8 servings
- Calories: 200kcal
- Fat: 10g
- Protein: 5g
- Carbohydrates: 25g
I store the granola in an airtight container at room temperature for up to two weeks. The stay rich, and I serve with plant milk or yogurt.
