An easy, healthy recipe for dark chocolate granola with raspberries. Make a big batch and enjoy delicious breakfast all week!
It’s a very Monday kind of Monday, and I don’t know about you, but with the news of this weekend, I could use a pick-me-up. And while I can’t solve all the cares of the world, I can at least make sure that a decent breakfast is within reach.
You know how sometimes you just get flat out motivated? You know breakfast is important. But mornings are hard. So your better self, the one who plans ahead, sets out to prep a breakfast option that will be so easy to grab, it will stave off any temptation to swing by the donut line.
But then, morning comes. You overslept, the coffee’s not kicking in, and that healthy breakfast you prepped just doesn’t seem quite so appetizing. Maybe you’ll skip it. Maybe you’ll be desperate for a bagel at 10 AM. Extra cream cheese. Gulp.
This granola is what to make instead. No compromises. It’s healthy and yet feels like a treat. I mean, chocolate and raspberries? Totally legitimized dessert for breakfast.
But, this granola is still naturally sweetened, plus it boasts coconut chips, almonds, and chia seeds for a small boost of non-dairy calcium.
Best of both worlds.
A bowl of your favorite yogurt or milk, a sprinkling of this chocolate heaven, and there’s no possible way you’ll fall victim to breakfast demons this week.
Raspberry Chocolate Granola: Ingredients
Homemade granola can be tricky, but once you get the right fundamental ratios and method down, there’s no going back to store bought. As is almost always the case, going the homemade route is cheaper and healthier.
In this case, it’s also extremely easy!
- Honey. Or sub maple syrup, though I prefer the taste of a mild honey in this recipe.
- Coconut oil.
- Vanilla extract.
- Old-fashioned oats. Be sure to look for old-fashioned or rolled oats, NOT steel-cut or instant for this recipe!
- Unsweetened coconut chips. This* is the kind I use; they’re sold (much more cheaply!) at Trader Joe’s or most other grocery stores, usually in the section with the dried nuts and fruit.
- Sliced or slivered almonds.
- Chia seeds. Optional but a nice touch for adding a bit of texture and nutrition.
- Unsweetened cocoa powder. I used plain old Hershey’s!
- Pinch of salt.
- Dark chocolate chunks or chips.
- Freeze-dried raspberries. Don’t try to use fresh raspberries here! You can find them freeze-dried at most stores, often with dried fruit, nuts, and other snacks. You can also order online* in a pinch!
Melt, Mix, Bake, Crumble
The method is simple. First, you’ll melt the honey and coconut oil together in the microwave, then add the dry ingredients, except for the chocolate and raspberries (photo 1). Mix everything together well (photo 2).
Then you’ll spread the mixture out on a large rimmed baking sheet, lined with parchment or a silicone mat. Bake for 30 minutes, then let it cool for the same amount of time. Sprinkle chocolate and raspberries on top (photo 3) and crumble with your hands or a spatula.
This homemade granola should keep at least 2 weeks in the pantry – if it lasts that long! You do not need to store it in the fridge.
Small Weck jars* are a darling way to package up this or any granola, and especially sweet if giving portions away as small gifts.
Of course, any air-tight storage container will work, as well. If keeping a full batch for your family, it easily fits in a container this size*.
And, as always, if you make this Raspberry Chocolate Chunk Granola or any other recipe on the blog, please rate it and leave a comment below. I love hearing from you, and other readers will benefit from your experience!
Raspberry Chocolate Chunk Granola
- 1/4 cup plus 2 tablespoons honey
- 1/4 cup coconut oil
- 1/2 teaspoon vanilla extract
- 2 cups old fashioned oats
- 1/2 cup unsweetened coconut chips
- 1/3 cup sliced almonds
- 1-2 tablespoons chia seeds optional
- 1 tablespoon unsweetened cocoa powder
- pinch salt
- 1/3 cup dark chocolate chunks or chips
- 1/3 cup freeze-dried raspberries
- Preheat oven to 300 degrees F, and line a baking sheet with parchment paper or a silicone baking mat.
- Combine honey and coconut oil in a large microwave-safe bowl. Microwave for 30-60 seconds, then add vanilla extract and stir to combine.
- Add oats, coconut, almonds, chia seeds, cocoa powder, and salt to the bowl. Stir well to evenly coat the dry ingredients with the melted honey and coconut oil.
- Spread mixture in an even layer on the baking sheet. Bake for 30 minutes, then remove from the oven and let cool for at least 30 minutes. (This step is important: the granola will become more crunchy as it cools, and you don’t want it to be warm enough in the next step to melt the chocolate or rehydrate the raspberries.)
- Sprinkle the chocolate chunks and raspberries over the cooled granola, then use your hands or a spatula to break the mixture into pieces of your desired size. Store tightly-sealed at room temperature for up to 2 weeks.