Chocolate Chip Granola

Imagine a granola that’s crispy, golden, lightly sweetened, and packed with dark chocolate chips that melt just enough to be irresistible. Yep, this Chocolate Chip Granola is basically snack-time magic! Whether you’re sprinkling it over yogurt, grabbing a handful on the go, or gifting a homemade batch to a friend, this recipe is a keeper. Let’s get baking!

Why You’ll Love This Recipe

This chocolate chip granola is a cross between breakfast and dessert (which, in my book, is the best kind of food). It’s nutritious, crunchy, and has just the right amount of chocolate to make every bite feel like a treat.

• Easy to Make: One bowl, one pan, and minimal mess!
• Perfect Balance of Sweet and Crunchy: Lightly sweetened and baked to perfection.
• Versatile: Enjoy it on yogurt, with milk, or just as a snack.
• Customizable: Swap in your favorite nuts, seeds, or flavors.

Ingredients Breakdown

Essentials

Pro Tips

• Use high-quality dark chocolate chips for a richer flavor.
• If you like clusters, press the granola down lightly before baking.
• Let the granola cool completely before stirring—this helps create those delicious clumps!

Step-by-Step Instructions

1. Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, nuts, shredded coconut, salt, and cinnamon.
3. In a separate microwave-safe bowl, melt the coconut oil (if using solid) and stir in honey (or maple syrup) and vanilla.
4. Pour the wet ingredients over the oat mixture. Stir well to coat everything evenly.
5. Spread the mixture onto the lined baking sheet in an even layer.
6. Bake for 20–25 minutes, stirring halfway through, until golden brown.
7. Remove from the oven and let sit for about 10 minutes. Then sprinkle the chocolate chips over the warm granola.
8. Let the granola cool completely without stirring to allow clusters to form.
9. Once cooled, break into chunks and store in an airtight container.

Chef’s Tips and Tricks

• Watch the oven: Granola can go from golden to burnt pretty quickly—keep an eye on it!
• Add dried fruit: Toss in dried cherries, cranberries, or raisins after the granola cools for a fruity boost.
• Make it extra crunchy: Bake for an extra 3–5 minutes if you like crunchier granola.

Recipe Variations and Serving Suggestions

• Nut-Free: Swap nuts for extra oats or sunflower seeds.
• Superfood Boost: Mix in chia seeds or flaxseeds.
• Peanut Butter Twist: Stir in 1/4 cup of peanut butter with the wet ingredients.
• Serve It Up: Sprinkle over Greek yogurt, add to smoothie bowls, or enjoy with ice-cold milk.

FAQs

How long does homemade granola last?

Stored in an airtight container, this granola stays fresh for up to 2 weeks. For longer storage, freeze it for up to 3 months.

Can I use quick oats instead of rolled oats?

Rolled oats are best for texture, but quick oats can work in a pinch. Just keep in mind that they may result in a finer, less chunky granola.

How do I make sure my granola stays crunchy?

Let it cool completely before storing! The cooling process helps it get crisp and crunchy.

Recipe Card

Ingredients:

Instructions:

1. Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. Mix oats, nuts, coconut (if using), salt, and cinnamon in a bowl.
3. Melt coconut oil, then stir in honey and vanilla.
4. Coat oat mixture with wet ingredients, then spread evenly on the baking sheet.
5. Bake for 20–25 minutes, stirring once halfway through.
6. Once out of the oven, let cool for 10 minutes, then sprinkle with chocolate chips.
7. Cool completely before storing.

If you try this Chocolate Chip Granola, let me know how it turned out in the comments! Snap a pic and tag me on social media—I love seeing your creations! Happy snacking! 🍫✨