Dark Chocolate & Sea Salt Granola

Imagine crunchy clusters of rich dark chocolate granola kissed with just the right touch of sea salt—it’s like a sweet and salty hug for your taste buds! Perfect for breakfast, snacking, or even as a topping for your favorite yogurt, this granola is simple to make but tastes like a gourmet treat. Let’s whip up a batch that’ll have your kitchen smelling like a chocolate lover’s dream!

Why You’ll Love This Recipe

This dark chocolate & sea salt granola is perfect when you want an indulgent yet wholesome treat. It’s packed with nutrients but tastes like dessert!

Perfectly Balanced Flavors: The dark chocolate and sea salt contrast beautifully, satisfying both sweet and savory cravings.
Easy to Customize: Swap out nuts, add dried fruit, or switch up the chocolate for a fun twist.
Better Than Store-Bought: You control the ingredients—no weird preservatives or excessive sugar.
Great for Meal Prep: Make a big batch and enjoy it throughout the week!

Ingredients Breakdown

Essentials

3 cups old-fashioned rolled oats
1 cup chopped nuts (almonds, pecans, or walnuts work great!)
½ cup unsweetened cocoa powder
½ cup maple syrup or honey
⅓ cup melted coconut oil
1 teaspoon vanilla extract
½ teaspoon sea salt (plus extra for topping!)
½ teaspoon cinnamon (optional, but adds warmth!)
¾ cup dark chocolate chunks or chips

Pro Tips

For extra crunch: Use a mix of nuts and seeds like sunflower or pumpkin seeds.
For deeper chocolate flavor: Add a tablespoon of espresso powder.
Sweeter touch: Toss in ½ cup of dried cherries or cranberries after baking.

Step-by-Step Instructions

Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
Mix the dry ingredients: In a large bowl, combine oats, nuts, cocoa powder, sea salt, and cinnamon.
Combine wet ingredients: In a small saucepan (or microwave-safe bowl), warm the coconut oil, maple syrup, and vanilla extract just until blended.
Mix everything together: Pour the liquid mixture over the dry ingredients and stir until well coated.
Spread evenly: Spread the mixture onto your prepared baking sheet in an even layer.
Bake to perfection: Bake for 20-25 minutes, stirring once halfway through.
Add dark chocolate: Remove from the oven and immediately sprinkle the chocolate chunks on top. Let them melt slightly, then stir gently.
Cool and store: Once completely cooled, break it into chunks and store in an airtight container.

Chef’s Tips and Tricks

For bigger clusters: Don’t stir the granola too much while baking—press it down slightly with a spatula for extra crunch.
Watch closely: Granola can go from toasty to burnt quickly. Check at the 20-minute mark!
Let it cool fully: It crisps up as it cools, so resist the urge to dig in too soon (I know, it’s tough!).

Recipe Variations and Serving Suggestions

Nut-Free Version: Skip the nuts and use sunflower or pumpkin seeds instead.
Extra Chocolatey: Stir in a handful of mini chocolate chips once the granola cools.
Spiced Twist: Add a dash of cayenne for a subtle heat kick.
Serving Ideas: Sprinkle over Greek yogurt, blend into smoothie bowls, or just grab a handful as a snack!

FAQs

Can I use quick oats instead of rolled oats?

Rolled oats work best for texture, but quick oats can be used in a pinch. Just note that the granola may clump together less.

How long does homemade granola last?

Store it in an airtight container at room temperature for up to two weeks or freeze for up to three months.

Can I make this granola vegan?

Absolutely! Just use maple syrup instead of honey and make sure your dark chocolate is dairy-free.

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