chocolate almond granola

There are so many good reasons to make your own granola. First of all, it’s way too easy to not be making it yourself. Secondly, you can custom make it exactly how you and your lovies like it: almonds or hazelnuts or both; chocolate chips instead of raisins; maple syrup or honey…. you get the picture. Lastly, it is so much cheaper than buying from the store.chocolate granola | conifères et feuillus food blog

Here is my family’s favourite (at least for now) granola recipe. It’s packed with almonds, coconut and dark chocolate chips, sweetened with maple syrup and has the wholesome goodness of oats and rye.chocolate granola | conifères et feuillus food blog

chocolate granola | conifères et feuillus food blog

Chocolate Almond Granola Adapted from so many recipes over the years, like this one (My Nordic Kitchen) and this one (Momables)

(yields about 6 1/2 cups of granola)

  • 200 g  oatmeal flakes
  • 200 g rye flakes
  • 100 g  finely shredded coconut
  • 1/4 tsp salt
  • 30 g cacao powder
  • 30 g almond butter
  • 100 g maple syrup
  • 50 g coconut oil
  • 65 g chopped raw almonds
  • 110 g mini dark chocolate chips
  1. Preheat oven to 350°F (175°C).
  2. Stir first 4 ingredients together in a large bowl.
  3. On lowest heat setting, slowly melt and blend together cacao powder, almond butter, maple syrup and coconut oil in a saucepan.
  4. Pour wet mixture over the dry ingredients. Use a spatula to scrap it all out. Mix thoroughly.
  5. Mix in chopped almonds.
  6. Spread mixture onto two baking dishes. (I use two 11 x 16 inches rimmed cookie sheets).
  7. Bake for 20 minutes in the center of the oven, removing tray half way and stirring around a bit.  Bake for another 10-15 minutes, if and as required. You know it is done by checking the almond pieces, they should be roasted to a golden brown and not burned.
  8. Once baked, transfer to a large bowl and let cool completely.
  9. Stir in chocolate chips.
  10. Store in and airtight container.

23 thoughts on “chocolate almond granola

      1. Check in the same aisle as oatmeal in your local grocery store. If not, health food stores should have them for sure. They look very much like oat flakes and if you can’t find them then just replace the rye flakes with the same amount of oat… it will still be healthy and tasty. Also, the recipe doesn’t use much of the liquid stuff… but you can use more maple syrup and coconut oil if you want. (I still have to check out your blog… I know!)

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  1. Annika, this looks so good and your photos are gorgeous. I have a jar and a spoon and some granola but I can’t turn it into art, lol! The granola sounds good – I haven’t ever tried one with chocolate before but it looks very tempting.

    Mollie

    Liked by 1 person

    1. Lol! Thank you… I think I will make a special post on my behind the scene photography cause seriously… there isn’t much to it… Do try this recipe… it is a winner!

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  2. I am in L-O-V-E with your recipes and photos! Oats are, without a doubt, one of my favourite foods of all time. Great post, and I look forward to more in the future. 🙂 Will certainly be making this glorious, chocolatey recipe soon. Could I use quick oats instead of oat flakes and rye flakes?

    Liked by 1 person

    1. Thank you so much. Yes, you most certainly can… quick oats are smaller so it may take less time in the oven. If you want it really chocolatey, just increase the amount of cocoa and wet ingredients proportionately while leaving the other dry ingredients intact.

      Liked by 1 person

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