Healthy Homemade Granola with Chocolate and Spices Recipe
This Healthy Homemade Granola recipe combines rolled oats, hazelnuts, shredded coconut, and warming spices baked to golden perfection and finished with melty chocolate flakes. It’s a wholesome, crunchy snack or breakfast topping that is naturally sweetened with honey and coconut oil, offering a perfect balance of taste and nutrition. Easy to make and store, this granola is a delicious way to fuel your day.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Approximately 6 cups of granola 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 200 g Rolled oats (2 cups)
- 100 g Hazelnuts (1 cup)
- 50 g Unsweetened shredded or desiccated coconut (½ cup)
- 2 tsp Cinnamon powder
- 1 tsp Cardamom powder
- 1 pinch salt
- 1 tbsp Brown sugar (optional)
Wet Ingredients
- 60 ml Coconut oil, melted (¼ cup)
- 60 ml Honey (¼ cup)
- 2 tsp Vanilla extract
- 1 Egg white (from 1 egg)
Add-in
- 40 g Chocolate flakes or dark chocolate chips (¼ cup)
Instructions
- Combine dry ingredients: Place the rolled oats, hazelnuts, shredded coconut, cinnamon powder, cardamom powder, salt, and brown sugar (if using) into a large mixing bowl. Stir to combine evenly.
- Mix wet ingredients: In a separate small bowl, whisk together the melted coconut oil, honey, and vanilla extract until well blended.
- Combine wet and dry: Pour the wet ingredient mixture into the bowl with the dry ingredients and mix thoroughly until all ingredients are evenly coated.
- Beat egg white: In a clean bowl, beat the egg white until foamy and light. Then fold it gently into the granola mixture to help bind the clusters.
- Prepare baking sheet: Line a baking sheet with parchment paper. Spread the granola mixture evenly on the sheet and press it down firmly with a spatula to form a compact layer, similar to making a large granola bar.
- Bake granola: Preheat the oven to 150°C (300°F). Bake the granola for 30-40 minutes. Halfway through baking, carefully flip large sections of the granola over using the spatula and press it down again to encourage even toasting. Return to the oven to finish baking.
- Remove when lightly golden: Bake until the granola is lightly golden on top but not overly browned. It will continue to crisp as it cools.
- Add chocolate flakes: Immediately after removing the granola from the oven, sprinkle chocolate flakes over the hot granola. The chocolate will melt slightly and adhere to the clusters.
- Cool granola: Turn the oven off and return the granola tray to the oven with the door ajar. Let it cool slowly in the turned-off oven to help the clusters set and become crispy.
- Store: Once fully cooled, break the granola into pieces and store it in an airtight container at room temperature for up to 2 weeks.
Notes
- Brown sugar is optional and can be omitted for lower sugar content.
- Use unsweetened shredded coconut to keep the recipe naturally sweetened by honey.
- If preferred, substitute hazelnuts with other nuts like almonds or walnuts.
- Ensure to beat the egg white properly to help the granola hold together in clusters.
- The slow cooling step in the turned-off oven is key to achieving crispy clusters.
- Store granola in an airtight container to maintain freshness and crunch.
- Use dark chocolate flakes or chips for a richer chocolate flavor and less sugar than milk chocolate.
Keywords: healthy granola, homemade granola, baked granola, breakfast recipe, granola with nuts, chocolate granola, easy granola recipe
