If you’re looking for an alternative to breakfast cereals, we’ve got you covered. Double Chocolate Granola is sweet and crunchy like your favorite cereals. And it tastes amazing when drenched in your favorite plant-based milk. In other words, and you may never buy a box of cereal again.
This recipe makes a large batch of granola. It fills a large, rimmed baking sheet easily. So if you don’t have a large baking sheet, use 2 small ones to avoid baking the granola in 2 batches. Granola is delicious, easy to make, and stores for a long time. So a large batch helps keep prep time down while feeding the whole family all week long. It’s only 15 minutes of prep plus 25 minutes in the oven and you’re all set.
There are a million and one combinations when it comes to granolas. Load it up with your favorite:
- Dried Fruits
- Nut Butters
- Dairy free Chocolate Chips
- And so much more!
For this particular recipe, we were all craving the double chocolate peanut butter combination. There’s no better flavor combination on earth. In my opinion 🙂
First, get out a large nonstick pot. All of the granola will end up in this pot for mixing, so a large soup pot works great. Add your peanut butter, brown rice syrup, and coconut oil to the pot, and melt them together over medium to medium-low heat. Stir constantly with a spatula to scrape the bottom of the pot as it heats. Remove the pot from the heat once this sauce mixture has thinned and come together.
Next, remove the pot from the heat. Whisk or stir in your cocoa, sea salt, and vanilla. A whisk works best if you have one that’s safe for use in your nonstick pot. I have a silicone whisk that comes in really handy here. Add in your oats, peanuts, and coconut right on top of the sauce. Fold them in with your spatula while the sauce is still warm because it spreads much easier that way.
Finally, fold in your chocolate chips. Saving the chocolate chips to the end lets the rest of the granola cool down and ensures they stay in “chip” form. If you mix them in too early, they’ll melt and you’ll lose the texture and a lot of the flavor. Once everything is well combined, transfer your granola to a lined baking sheet. Pop it in the oven for 25 minutes or until the edges are slightly browned, and let it cool to achieve that awesome crunchy texture.
How do I store Double Chocolate Granola?
Storing granola is like storing breakfast cereal. A countertop or cool, dark pantry is the best place. As long as you use an airtight container, your granola can stay good to eat for months. Homemade granola tends to get eaten quickly though. Ours has never lasted more than a week.
Alternatively, you can store it in an air tight container in the freezer for up to 3 months. Just let it cool completely before storing. The fridge is one place to avoid. Your granola will go soft and can absorb fridge odors. So stick to the counter, pantry or freezer and your granola will be good for the long haul.
Double Chocolate Granola is:
- Easy to make
- Easily Gluten Free (use GF certified oats)
- Great for snacks
- Crunchy topping for coconut yogurt
- A breakfast cereal substitution
- Perfect with cold plant-based milk
So here it is… Our Double Chocolate Granola with peanuts, coconut, and chocolate chips. We love to keep this quick breakfast around for busy mornings and snacks on the go. It stores for weeks without worry and most importantly, it’s insanely easy to make. We hope you enjoy it as much as we do! Leave us a comment and let us know what you think! Enjoy 🙂
Looking for more breakfast deliciousness? We’ve got you covered:
Double Chocolate Granola – Vegan, GF
- large pot and spatula
- Measuring cups and spoons
- Lined baking sheet
- ½ cup + 2 tbsp natural unsalted peanut butter
- ½ cup brown rice syrup
- 3 tbsp coconut oil
- 3½ cups rolled oats use certified GF if needed
- 1 cup unsalted peanuts
- 1 cup unsweetened shredded coconut
- 2 tbsp cocoa
- 1 tsp vanilla
- ½ tsp sea salt
- ½ cup dairy free chocolate chips
- preheat oven to 325°F
- in a large pot in medium to medium low heat, melt peanut butter, rice syrup and coconut oil, stirring constantly so it doesn't burn on the bottom
- once thin and melted throughout, remove from heat and stir in salt, cocoa and vanilla (use a whisk if you have one that is safe for your pot)
- fold in oats, peanuts and coconut
- let cool 5-10 minutes before folding in dairy free chocolate chips if using – adding them while the granola is still hot will melt the chocolate chips
- transfer to lined baking sheet
- bake at 325°F for 25-30 minutes or until slightly browned (do not burn – it can be hard to tell with the cocoa when the granola is getting too browned)
- let cool and serve while still slightly warm or store for 3+ weeks on the counter (freezes well for up to 6 months)enjoy!