Dark Chocolate Granola Recipe with Dried Strawberries
Make homemade dark chocolate granola with berries inspired by Love Crunch for a fraction of the price. This recipe only needs a few minutes of hands-on preparation and has a eight -ingredient list. The result is a crunchy granola perfect for breakfast, yogurt topping, or even a satisfying mid-afternoon snack.
Servings: 6 1/2 cup Servings
Calories: 653kcal
Equipment
- Large bowl
- Spatula
- Small saucepan
Ingredients
- 3 cups old-fashioned oats
- 1 cup chopped almonds
- ¼ cup coconut (or avocado) oil
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ½ cup turbinado sugar
- 1 teaspoon sea salt
- ⅓ cup cocoa powder
- ½ cup dark chocolate chips or chunks
- ½ cup freeze-dried strawberries
Instructions
- Step One: Prep - Preheat the oven to 250ºF and line a large baking sheet with parchment paper.
- Step Two: Mix Dry Ingredients - Combine the oats and nuts in a large mixing bowl.
- Step Three: Mix Wet Ingredients - In a small saucepan over low heat. Melt the coconut oil. Remove from heat and whisk in maple syrup, vanilla extract, cocoa powder, 1/4 cup of turbinado sugar, and sea salt.
- Step Four: Combine Ingredients - Pour the liquid coconut oil mixture over the oat mixture, stirring until all ingredients are evenly coated. Spread the granola evenly in a single layer on the parchment-lined baking sheet, pressing down with a spatula to create clusters. I often put my hand on top of the spatula for a deeper press.
- Step Five: Bake - Bake for 50 minutes, rotating the pan halfway through. In the final five minutes of the baking time, sprinkle the chocolate chips over the top of the granola and bake for 5 minutes. Remove from the oven and sprinkle the top with the remaining sugar.
- Step Six: Cool and add Strawberries - Allow the granola to cool, and then mix in the freeze-dried strawberries.
Notes
How to Make Chunky Granola
- Line a small pan with parchment paper.
- Spread the granola in the pan in a single layer about 1/2 inch deep, with the oats touching each other.
- Press gently on the granola with a spatula to create an even and tight layer.
- Bake normally, then let the granola cool completely before breaking it up. This will give the clumps time to set and prevent them from crumbling. The longer you wait before breaking up the clumps, the larger the clumps will be. I let mine cool overnight.
- Room Temperature: Granola stored at room temperature typically lasts about ten days.
- Refrigerator: For extended storage, refrigerate the granola in an airtight container for 3-4 weeks.
- Freezer: For the longest possible storage, freeze the granola in an airtight container or freezer-safe bags for up to 6 months.
Nutrition
Calories: 653kcal | Carbohydrates: 90g | Protein: 13g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 0.1mg | Sodium: 409mg | Potassium: 798mg | Fiber: 12g | Sugar: 47g | Vitamin A: 2IU | Vitamin C: 241mg | Calcium: 163mg | Iron: 8mg