Chocolate Granola with Dark Chocolate Chunks
Crunchy, deeply chocolatey clusters of oats and toasted almonds, sweetened with maple syrup and finished with melty dark chocolate chunks added after baking so they stay glossy and intact.
- Prep
- 15 min
- Cook
- 30 min
- Wait
- 45 min
- Total
- 1 hr 30 min
- Makes
- About 6 cups (12 servings of ½ cup / about 55 g)
Steps
Before you start
- Position an oven rack in the center and preheat to 300°F (150°C).
- Line a large rimmed baking sheet (18×13 inch / 46×33 cm) with parchment paper.
- If your coconut oil is solid, melt it gently so it is liquid but not hot.
- Plan on 45 minutes of undisturbed cooling after baking; this is when the clusters set and become crunchy.
Prep oven and panOven 300°F / 150°C
- Position a rack in the center of the oven and preheat to 300°F (150°C).
- Line an 18×13-inch (46×33 cm) rimmed baking sheet with parchment paper.
+ Show details− Hide details
Ready when: Oven reaches 300°F (150°C).
Chop almonds and chocolate
- Roughly chop the almonds into ¼- to ½-inch pieces.
- Chop the dark chocolate into ¼-inch chunks and set it aside in a small bowl at cool room temperature; it goes in after baking.
+ Show details− Hide details
Ready when: Pieces are fairly even in size.
Tip: Keep the chocolate away from the warm oven so it doesn't soften before use.
Mix dry ingredients
- In a large bowl, stir together the oats, chopped almonds, cocoa powder, brown sugar, and salt.
- Break up any cocoa lumps with the back of a spoon.
+ Show details− Hide details
Ready when: Mixture is a uniform dark brown with no pockets of cocoa or sugar.
Mix wet ingredients
- In a medium bowl, whisk the maple syrup, melted coconut oil, and vanilla until combined.
- Let the oil cool slightly if it is hot, then whisk in the frothy egg white until smooth.
+ Show details− Hide details
Ready when: Liquid looks glossy and emulsified, with no streaks of oil.
Tip: Adding the egg white to very hot oil can cook it; make sure the oil is just warm.
Combine and coat
- Pour the wet mixture over the dry ingredients.
- Fold with a spatula for about 1 minute, scraping the bottom, until every oat is evenly coated and the mixture looks damp and clumps when squeezed.
+ Show details− Hide details
Ready when: No dry oats or pools of liquid remain.
Press onto pan
- Scrape the mixture onto the lined baking sheet.
- Spread into an even layer about ½ inch thick, then press down firmly with the back of the spatula (or a second sheet of parchment) so it is compact.
- Pressing is what creates big clusters.
+ Show details− Hide details
Ready when: Surface is flat, compact, and edge to edge even.
Tip: Don't stir during baking or cooling; stirring breaks up the clusters.
Bake first stageOven 300°F / 150°C
- Bake at 300°F (150°C) for 20 minutes without stirring.
- The edges will start to darken and the kitchen will smell of toasted chocolate and nuts.
+ Show details− Hide details
Ready when: Edges look slightly drier and the almonds smell toasty.
Tip: Because cocoa is already dark, rely on smell and texture rather than color to judge doneness.
Rotate and finish bakingOven 300°F / 150°C
- Rotate the pan 180 degrees.
- Bake 8 to 10 minutes more, until the granola looks dry on top and the edges feel firm when lightly pressed with a spatula.
- It will still be slightly soft in the center; it crisps as it cools.
+ Show details− Hide details
Ready when: Top looks dry, edges are firm, and the aroma is deeply toasted.
Tip: Overbaking makes cocoa granola bitter, so pull it out at 28 to 30 minutes total.
Cool undisturbed
- Remove the pan from the oven and set it on a rack.
- Let the granola cool completely on the pan, untouched, for at least 40 minutes, until it feels crisp and hard and no warmth remains.
+ Show details− Hide details
Ready when: Granola is completely cool and snaps rather than bends.
Break up and add chocolate
- Break the granola into clusters of whatever size you like, from pea-sized to bite-sized.
- Once completely cool, toss in the chopped dark chocolate chunks.
+ Show details− Hide details
Ready when: Chocolate chunks are evenly distributed and not melting.
Tip: Adding chocolate to warm granola will smear it; wait until the granola is cool to the touch.
Good to know
Tips
- Press the mixture firmly into the pan; compaction plus no stirring equals big clusters.
- Use chopped bar chocolate rather than chips for better melt and texture; chips often contain stabilizers.
- Sift the cocoa if it is clumpy so the coating is even.
- For extra clusters, break the cooled granola with your hands instead of cutting it.
Make ahead
"The granola can be baked up to 1 week ahead; add the chocolate chunks just before storing."
Storage & reheating
"Room temperature: airtight container for up to 2 weeks (keep below 75°F / 24°C so chocolate doesn't melt). Fridge: up to 1 month, which keeps chocolate firm in warm weather. Freezer: up to 3 months in a freezer bag; thaw 15 minutes at room temperature. Re-crisp softened granola on a baking sheet at 300°F (150°C) for 5 minutes before adding chocolate."
Substitutions
- raw whole almonds → Pecans, hazelnuts, or walnuts. Use the same weight, chopped to a similar size; for nut-free, use pumpkin seeds.
- coconut oil → Neutral oil such as avocado or light olive oil. Use the same amount; the coconut flavor will be absent.
- pure maple syrup → Honey. Honey browns faster, so check the granola 3 to 5 minutes earlier. Not vegan.
- large egg white → 2 tablespoons (30 ml) water. Gives a slightly less clumpy result but keeps the granola vegan.
