Sea Salt Dark Chocolate Granola: The Ultimate Homemade Treat
Elevate your morning routine with homemade clusters that balance sweet, salty, and crisp.
Sea Salt Dark Chocolate Granola
This easy, crunchy, and delightfully chocolatey granola is your go-to upgrade for breakfast bowls, yogurt parfaits, or on-the-go snacking. Featuring a blend of oats, nuts, coconut, and dark chocolate, this plant-based recipe delivers big flavors with simple ingredients. If you’re ready to make a naturally-sweetened, gluten-free granola that tastes like a treat but is packed with wholesome ingredients, read on.
Why Make Homemade Chocolate Granola?
- Freshness and Flavor: Homemade granola surpasses store-bought varieties in freshness and taste, thanks to high-quality ingredients, customizable sweetness, and the ability to tweak flavors to your liking.
- Clean Ingredients: Control exactly what goes into your granola—no preservatives or unwanted additives.
- Plant-Based and Gluten-Free: This recipe is naturally vegan and can be made gluten-free with certified oats.
- Crispy Texture: A perfect balance of crunchy clusters and tender chocolatey pieces with each bite.
- Simple Process: Nine staple pantry ingredients, one baking tray, and minimal prep for big reward.
Ingredients Overview
| Ingredient | Description | Notes |
|---|---|---|
| Rolled Oats | Hearty base, provides texture and fiber. | Use gluten-free if desired. |
| Nuts | Almonds, pecans, walnuts: crunch and nutrition. | Chop raw nuts for even baking. |
| Desiccated or Shredded Coconut | Adds subtle sweetness and fat. | Use unsweetened for best flavor control. |
| Chia Seeds | For extra fiber, protein, and crunch. | Optional, but highly recommended. |
| Coconut Sugar | Natural dry sweetener. | Can use organic cane sugar or similar. |
| Sea Salt | Enhances chocolate flavor, adds a savory kick. | Increase for a saltier finish. |
| Cocoa Powder | Intense chocolate depth. | Use unsweetened, high-quality cocoa. |
| Coconut Oil | Binds and crisps the granola. | Substitute with avocado oil if needed. |
| Maple Syrup | Natural liquid sweetener. | Agave or similar syrup can substitute. |
| Dark Chocolate Chunks/Chips | Melty, rich chocolate pockets. | Optional, but enhances decadence. |
Step-by-Step Instructions
- Preheat Oven
Preheat your oven to 340°F (171°C) for optimal crispiness and even baking. - Mix Dry Ingredients
Combine rolled oats, chopped raw nuts (such as almonds, pecans, or walnuts), desiccated or shredded coconut, chia seeds, coconut sugar (or your preferred sweetener), sea salt, and cocoa powder in a large mixing bowl or a food processor. If using a food processor, pulse a few times to distribute ingredients and slightly break down the oats and nuts for an extra crunchy, clustery texture. - Prepare Wet Ingredients
In a small saucepan over medium-low heat, gently warm the coconut oil and maple syrup until completely melted and blended together. This mixture not only sweetens but also evenly spreads flavors throughout the granola. - Combine and Coat
Pour the warmed oil and syrup over the dry mixture. Mix thoroughly—using a spatula or clean hands—until all dry ingredients are well coated. This ensures the granola clusters and caramelizes beautifully in the oven. - Bake
Spread the mixture evenly onto a parchment-lined baking sheet. For larger batches, use two sheets for best results. Bake for 17–24 minutes, stirring halfway to encourage even baking and prevent scorching. - Cool and Add Chocolate
Allow the baked granola to cool completely. Once cool, stir in your favorite dark chocolate chips or chunks. The residual warmth gently softens the chocolate, allowing for those signature melty pockets. - Store
Transfer the cooled granola to an airtight container. It keeps well for several weeks at room temperature, or up to a month (or even longer) in the freezer.
Recipe Notes & Customizations
- Yield: This recipe makes approximately 4 ½ cups of granola, ideal for weekly breakfast meal-prep or sharing.
- Sweetener Swaps: Use agave syrup, brown rice syrup, or honey (if not strictly plant-based) instead of maple syrup. For the dry sweetener, sub with date sugar or regular cane sugar as preferred.
- Nuts & Seeds: Mix and match your choice of raw nuts—almonds, pecans, walnuts, cashews—or add sunflower and pumpkin seeds for nut-free options.
- Oil Choices: Coconut oil lends subtle sweetness and crispness, but avocado oil also works well without imparting much flavor.
- Spice It Up: Add a hint of cinnamon, vanilla extract, or espresso powder for nuance.
- Chocolate: Opt for a sweeter dark chocolate (around 70–75%) for best balance against the sea salt and cocoa.
- Storage: Keep in an airtight jar. Refrigerate or freeze for prolonged freshness, ensuring crunch and flavor last.
- Serving Suggestions: Enjoy as a cereal with plant-based milk, sprinkled over yogurt or smoothie bowls, or munched by the handful as a snack.
Nutrition Information
Nutrition facts are approximate and depend on serving size and choice of add-ins. For one serving (about 1/4 cup with chocolate):
- Calories: ~180
- Protein: 4 g
- Fiber: 3 g
- Fat: 8–10 g
- Sugar: 6–8 g
This granola offers a balance of plant-based protein, dietary fiber, complex carbs, and heart-healthy fats. Chia seeds and nuts boost the nutrition content, while cocoa and coconut provide antioxidants and flavor depth.
Video: Granola in a Minute
Craving a visual walk-through? While text can’t show video directly, envision the process: dry ingredients tumbled with cocoa, sweet maple syrup drizzling in, a swirl of coconut oil, and the final heavenly scattering of dark chocolate pieces. Each step brings you closer to a batch of rich, chocolate granola—crackly, chunky, and packed with flavor.
Storage and Shelf Life
- Room Temperature: Store in an airtight glass jar or container in a cool, dry spot for up to 2–3 weeks.
- Freezer: For longer storage, freeze granola in a well-sealed bag or jar for up to 1 month.
- Tip: Always let granola cool completely before sealing to maintain crunch.
What others are reading
Ways to Enjoy Sea Salt Dark Chocolate Granola
- Breakfast Bowls: Scoop over plant-based milk or dairy milk for a nourishing and flavorful start.
- Yogurt Parfaits: Layer with coconut, almond, or soy yogurt and fresh fruit for a dessert-like treat.
- On-the-Go Snack: Pack a handful in a small container for hikes, school, or office munchies.
- Baking Topping: Sprinkle atop muffins, banana bread, or smoothie bowls for a chocolaty crunch.
- Sweet Treats: Serve with vanilla ice cream for a textured, salty-sweet finish.
Customization Ideas
One of the standout features of homemade granola is its flexibility:
- Add dried fruit: Toss in dried cherries, cranberries, or chopped apricots after baking, for fruity bursts.
- Mix in seeds: For extra by-the-handful crunch and nutrition, add pumpkin, sunflower, or hemp seeds.
- Swap sweeteners: Try brown rice syrup, coconut nectar, or molasses for a twist on flavor and stickiness.
- Allergy-friendly: Use certified nut-free ingredients or substitute additional seeds for nuts if needed.
Comparing Store-Bought vs. Homemade Granola
| Aspect | Homemade | Store-Bought |
|---|---|---|
| Ingredients Control | Full control, tailored to tastes & dietary needs | May contain additives/preservatives |
| Freshness | Made-to-order freshness | Shelf-stable, but sometimes stale |
| Price | Cost-effective by batch | Typically higher per serving |
| Flavor Selection | Endless customization at home | Preset flavors, less flexible |
| Packaging Waste | Reusable jars, less waste | Often non-recyclable packaging |
Frequently Asked Questions (FAQs)
Q: Can I make this recipe oil-free?
A: While oil helps create clusters and promotes crispiness, you can experiment with additional liquid sweetener or nut/seed butter to coat the granola and bind the oats. Note that the texture may change and be softer.
Q: How do I keep granola crunchy?
A: Cool granola completely before transferring to a sealed container. Avoid storing while warm, as trapped steam softens clusters.
Q: What chocolate is best to use?
A: Opt for vegan chocolate chips or a chopped dark chocolate bar (about 70–75% cocoa for best sweetness). Sweeter varieties balance the natural bitterness of cocoa and the saltiness of sea salt.
Q: Can I add protein powder?
A: Yes, you can add a scoop of unflavored or vanilla plant-based protein powder to the dry mix. Start with 2–3 tablespoons per batch and add slightly more liquid if needed to achieve the right texture.
Q: Is this granola gluten-free?
A: The recipe is naturally gluten-free as long as you use certified gluten-free oats. Always check ingredient labels for allergies.
Granola Inspiration: Popular Variations
- Almond Joy Granola: Boost the coconut and almond content, drizzle with melted chocolate.
- Grain-Free Granola: Omit oats and increase nuts and seeds for a denser, paleo-friendly option.
- Pumpkin Maple Pecan Granola: Add pumpkin puree, fall spices, and roasted pecans for autumn vibes.
For more creative granola ideas and inspiring customizations, explore adventure-ready recipes from the Minimalist Baker’s collection.
Final Tips for Perfect Granola Every Time
- Bake low and slow for crispiness without burning.
- Stir once halfway during baking to promote even texture—don’t overmix or you’ll lose clusters.
- Add chocolate after cooling to prevent melting into the granola.
- Taste as you go: adjust salt and sweetness after the first batch to dial in your perfect blend.
- Tag your creations and join the homemade granola community for endless inspiration.
Share Your Granola!
If you try this sea salt dark chocolate granola, let others know. Leave a comment with your favorite customizations or snap a photo and tag @minimalistbaker on Instagram. Happy crunching!
References
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