• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
  • Contact
  • Privacy

Wife Mama Foodie

Making Healthy Taste Good

November 18, 2014

Chocolate-Nut Crunch Granola

Jump to Recipe·Print Recipe

Chocolate-Nut Crunch Granola | No refined sugar, gluten-free & vegan.Growing up, cereal was my favorite food in the world! I could eat it for every meal of the day. Probably because my mom bought us the best junky cereal. Cocoa puffs, Peanut Butter Captain Crunch, and Cookie Crisp were my favorites. There was something so comforting about eating crunchy cereal with cold milk. I’m one of those people who must have ice cold milk with their cereal. I also have to eat it as soon as the milk is poured. I cannot eat soggy cereal. I just. can’t. do. it. The thought makes my stomach heave. Is there anyone else who has these same struggles or am I a lone weirdo?!

Chocolate-Nut Crunch Granola | No refined sugar, gluten-free & vegan.Now that I have children of my own, it’s healthy Kashi and Brown Rice Puff cereal instead of the sugary ones I grew up with, a. because whenever I bought junky cereal my kids would eat the whole box in one day and b. they contain so much extra sugar and additives that I just don’t want my kids eating! Lately, I’ve been making granola for us to eat as cereal. The kids love it and I know exactly what’s in it, so it’s a double win!

This chocolate granola is great with milk, as a topping for yogurt, or just to munch on to satisfy that chocolate craving. It’s chocolatey, mildly sweet, and full of healthy ingredients, not to mention it’s pretty easy to make! Trust me, it’s worth the little bit of time and effort to make this delicious granola!

Chocolate-Nut Crunch Granola | No refined sugar, gluten-free & vegan.Chocolate-Nut Crunch Granola | No refined sugar, gluten-free & vegan.If you happen to have raw hazelnuts which still have the peel on, just place them on a baking sheet and roast them at 350F for 10-12 minutes. Then wrap them in a clean kitchen towel and use the towel to rub the skins off. They peel right off, plus they’re not as bitter, so it’s worth the extra step. If your hazelnuts are already roasted and peeled, then just skip this step.

Chocolate-Nut Crunch Granola | No refined sugar, gluten-free & vegan.Combine the oats, almonds, coconut, and hazelnuts in a bowl and set aside. In a medium saucepan, stir together the coconut oil, maple syrup, cocoa powder, and salt. Cook over medium heat for a few minutes, just until the ingredients have melted together.

Chocolate-Nut Crunch Granola | No refined sugar, gluten-free & vegan.Chocolate-Nut Crunch Granola | No refined sugar, gluten-free & vegan.Pour the chocolate mixture over the oat and nut mixture and stir to combine. Spread the granola mixture evenly onto a lightly greased or parchment paper lined baking sheet. Bake at 300F for 20-25 minutes until granola has browned and is crunchy. Let cool thoroughly before storing in a jar or air tight container. 

Chocolate-Nut Crunch Granola | No refined sugar, gluten-free & vegan.Chocolate-Nut Crunch Granola | No refined sugar, gluten-free & vegan.My favorite way to eat this granola is with bananas or berries and cold almond milk. It’s also a delicious topping for parfaits, chia pudding, smoothie bowls, or even ice cream! Hope you enjoy it, friends!

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate-Nut Crunch Granola


  • Author: Joscelyn Abreu
  • Total Time: 40
Print Recipe
Pin Recipe

Description

Deliciously healthy chocolate granola full of oats, almonds, coconut, and hazelnuts. Made with no refined sugar, dairy free, gluten free, and vegan.


Ingredients

Scale
  • 2.5 cups rolled oats
  • 1/2 cup unsweetened coconut chips*
  • 1/2 cup coarsely chopped almonds*
  • 1/2 cup roasted and peeled hazelnuts, coarsely chopped* (directions below)
  • 1/4 cup coconut oil
  • 1/3 cup cocoa powder (I used dark cocoa)
  • 1/2 cup maple syrup or honey
  • pinch of sea salt

Instructions

To Roast And Peel Hazelnuts

  1. If you have pre-roasted and peeled hazelnuts, skip this step. Preheat oven to 350F. Place hazelnuts with skins on a baking sheet and bake for 10-12 minutes. Wrap the warm hazelnuts into a clean dish towel and use the towel to rub the skins off.

To Make The Granola

  1. Preheat oven to 300F. In a bowl combine oats, coconut, almonds, and hazelnuts. Set aside. In a medium saucepan, combine coconut oil, cocoa powder, maple syrup, and salt, stirring to combine. Cook over medium heat for 3-4 minutes, or until mixture is smooth and melted. Pour chocolate mixture into the oat mixture and stir to combine. Spread granola mixture evenly onto a lightly greased or parchment paper lined baking sheet. Bake granola at 300F for 20-25 minutes, until lightly browned and crunchy, stirring midway through baking so it cooks evenly. Remove from the oven and let cool thoroughly before storing in a container. Yields about 4 cups of granola.

Notes

  • *You can easily substitute any of the nuts for a different nut of your choice.
  • Prep Time: 15
  • Cook Time: 25

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie


SaveSave

Filed Under: All Recipes Tagged With: Almonds, Breakfast, Chocolate, Coconut, Dairy Free, Gluten-Free, Granola, Hazelnuts, Healthy, Maple Syrup, No Refined Sugar, Snack, Vegan

Previous Post: « Chia Seed Pudding Flavors
Next Post: Homemade Sweet Cornbread »

Reader Interactions

Comments

  1. Elizabeth says

    November 20, 2014 at 9:09 am

    Where do you buy your hazelnuts? Also, which dark cocoa do you use?

    Reply
    • Joscelyn | Wifemamafoodie says

      November 20, 2014 at 4:34 pm

      Hi Elizabeth! I usually buy my hazelnuts from the bulk bins at either Whole Foods or Sprouts. As for the chocolate, I used Hershey’s Special Dark cocoa powder this time, but any cocoa or cacao powder should work fine! 🙂

      Reply
  2. Kimberly/TheLittlePlantation says

    November 19, 2014 at 4:29 pm

    Hi Joscelyn,

    what a lovely, lovely recipe. That dark chocolate, it is sooooo yummy looking.

    Captain Crunch was my favorite too. How funny is that? My technique was milk first, cereal after, for the exact same reason as you: I really dislike soggy breakfasts.

    Sorry it’s been a bit quiet my end. I always try to pop by your blog and say hi, but have been in exam stress, so can only just put my weekly blog post together and like some pics on instagram on my way to work.

    Thanks for sharing.
    Kimberly

    Reply
    • Joscelyn | Wifemamafoodie says

      November 20, 2014 at 4:30 pm

      Thank you, Kimberly! I like your ‘milk first, cereal after’ technique. I should try that sometime:)
      I appreciate you stopping by amidst all of the busyness! I hope things calm down for you soon.. 🙂

      Reply
  3. Minna says

    November 18, 2014 at 9:33 pm

    Soggy cereal is definitely a no-no!! I also grew up on the candy cereal (PB Captain Crunch!), and crave that crunch- this recipe looks perfect for a sweet-tooth craving. Thanks for sharing!!

    Reply
    • Joscelyn | Wifemamafoodie says

      November 18, 2014 at 9:43 pm

      Yay, glad I’m not alone! Thanks for stopping by, Minna!

      Reply

Trackbacks

  1. 5-Minute Paleo Granola - Wife Mama Foodie says:
    January 10, 2018 at 2:41 pm

    […] Chocolate-Nut Crunch Granola […]

    Reply
  2. 5-Minute Skillet Granola - Wife Mama Foodie says:
    January 10, 2018 at 2:39 pm

    […] Chocolate-Nut Crunch Granola […]

    Reply
  3. Healthy & Gluten-Free Baking Essentials - Wifemamafoodie says:
    February 5, 2015 at 3:09 pm

    […] Coconut Oil—This oil has become increasingly more popular in the last few years. It makes a great vegan substitute for butter and is my go-to oil for sautéing (and for popcorn..so.yum.) It does have a slight coconutty flavor, which you’ll either love or hate. It’s best to buy organic, virgin, and unrefined coconut oil, unless you don’t like the taste of coconut, then look for “refined” oil. It pretty much has no taste at all, but has also been stripped of many of its nutrients. Use your coconut oil in this delicious recipe for Chocolate-Nut Crunch Granola! […]

    Reply
  4. 14 Snacks to Stash in Your Desk Drawer – TEEN.IE says:
    January 5, 2015 at 10:38 am

    […] Chocolate Nut Crunch Granola: You don’t have to feel badly about eating this chocolatey granola one bit. Whole grain oats, […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hello! My name is Joscelyn and I love to share recipes that are healthy and delicious. Many of them are also free of dairy, gluten, and refined sugar! Pick out a recipe and let's get cooking! Read More…

Search

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Posts may contain affiliate links. If you click on a link and purchase an item, I may receive a small commission on your purchase. It doesn’t affect the cost of the product at all and gives me the ability to pay for and maintain this blog. I never link to products I wouldn’t use myself. Thank you so much for your support!

Copyright © 2023 ·wifemamafoodie.com