Chocolate Crunch Granola Recipes

CRUNCHY PEANUT BUTTER, CHOCOLATE, COCONUT GRANOLA

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a 9x13-inch baking sheet with aluminum foil; coat with cooking spray.
• Combine honey and peanut butter in a microwave-safe bowl; microwave on high until melted, about 20 seconds. Stir well.
• Place the rolled oats in a large bowl. Drizzle honey-peanut butter mixture over oats; toss to coat. Mix in sunflower seeds, chocolate chips, coconut, brown sugar, vanilla extract, and cinnamon until evenly combined. Spread mixture onto the prepared baking sheet.
• Bake in the preheated oven until lightly browned, about 22 minutes. Let cool for 20 minutes.

CHOCOLATE AND PEANUT GRANOLA

Steps:

• Preheat oven to 310 degrees F.
• Mix everything together very well in a large mixing bowl. Spread the mixture evenly in 2 baking tins and bake for 40 minutes to 1 hour, turning over half-way through baking. Allow to cool and store in an airtight container.

EASY CHOCOLATE GRANOLA

Steps:

• Preheat the oven to 250 degrees.
• Line a baking tray with parchment or a silicone mat for easy cleanup. Set aside.
• Combine the brown sugar, honey, oil, vanilla, salt, and cocoa powder to a large bowl. Whisk to fully combine, making sure no clumps remain.
• Add the oats and nuts, if using. Toss to fully combine.
• Spread the mixture onto the prepared tray, spreading into an even layer.
• Bake for 30 minutes.
• Gently mix, trying not to break up any clusters, and bake an additional 30 minutes.
• Turn off the oven and allow the granola to cool completely inside.
• Keep stored in an airtight container until ready to enjoy.

CRUNCHY GRANOLA BARS

Steps:

• To toast oats spread them on an ungreased cookie sheet and bake at 350F for 10-15 minutes or until just golden.
• Mix all ingredients.
• Firmly press into a cookie sheet or jellyroll pan lined with grease parchment paper.
• Bake at 350F for 15-20 minutes.
• Cool completely and cut.

CHOCOLATE CRUNCH GRANOLA

Steps:

• Preheat oven to 300°F.
• Cover a rimmed baking sheet with parchment paper.
• In a large mixing bowl, combine oats, Rice Krispies, brown sugar, pecans, salt and cinnamon. Set aside.
• Place the honey and oil in a microwave safe dish, like a 2 cup glass measuring cup, and microwave on high for 30-60 seconds until warm. Add vanilla and chocolate. Stir with a whisk until chocolate is melted and mixture is smooth. If necessary, microwave at 50-70% power for 30-45 seconds to completely melt chocolate. Alternatively, heat the honey and oil in a small pot on the stovetop until warm, remove from heat and stir in vanilla and chocolate.
• Pour chocolate mixture over oat mixture and gently mix until combined.
• Bake at 300F for 20-30 minutes, stirring every 10 minutes.
• Let granola cool on pan. Stir in cranberries.

CHOCOLATE CRUNCH GRANOLA

Steps:

• Preheat the oven to 350°F Line a deep metal baking sheet with parchment paper, so that the parchment paper overlaps the rim.
• Chop the chocolate. Place water and sugar into a small pot and bring to a boil until the sugar has dissolved, then remove from heat. Stir in oil, maple syrup, and chopped chocolate until well blended.
• Mix the remaining ingredients together in a large bowl, then pour the chocolate syrup over it. Stir well (either with a large spoon or with your hands) and make sure all oats are well covered with the dark syrup. Break down larger clusters to your liking. Spread evenly onto the prepared baking sheet and bake in the middle of the oven for 30 to 40 minutes (to make sure that the granola bakes evenly, take out the sheet every 10 minutes and stir).
• Take it out of the oven as soon as the granola is baked through and let cool completely on the baking sheet - it develops crunchiness as it cools. Serve with milk, yogurt or even ice cream. Keeps in an airtight container for weeks.