• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / breakfast

    Chocolate Granola Recipe

    Published Oct 12, 2009

    Jump to Recipe Print Recipe

    chocolate granola in a jar

    One night, like many before me, I got hooked. Molly Wizenberg's exquisite blog, Orangette, sucked me in with her crack-like writing, spare photography and mouthwatering recipes. Guided there by rave reviews of a chocolate granola recipe, I sifted through her blog for hours, unable to pry my eyes away from her addictive writing style, driven by a lust for chocolate granola.

    I envisioned something like what you see above, baked granola coated in chocolate, but figured the recipe had to be something really innovative to garner such attention. But when I finally came upon the recipe, at around 4am, I felt a bit disappointed at the image that greeted me: plain granola with chunks of chocolate mixed in. Delicious, but I craved the recipe vision in my brain even more.

    So this is my take on what "chocolate granola" ought to be: buttery, toasted oats flavored with brown sugar and vanilla, baked, cooled and coated in bittersweet chocolate. A delectable treat for breakfast, a late afternoon pick-me-up, or sprinkled over coffee ice cream for dessert.

    spatula stirring granola mix

    Looking for more granola recipes? Try these:

    • classic granola recipe
    • cardamom honey granola
    • black sesame granola
    • brown butter granola
    • coconut granola with rum
    • gingersnap granola
    • chocolate peanut butter granola

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this chocolate granola recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 1 vote

    Chocolate Granola

    Print Recipe Pin Recipe
    A delectable treat for breakfast, a late afternoon pick-me-up, or sprinkled over coffee ice cream for dessert.
    Alanna Taylor-Tobin
    Prep Time: 30 minutes
    Cook Time: 40 minutes
    Chilling time: 1 hour 30 minutes
    Total: 1 hour 10 minutes
    Servings: 8 servings

    Ingredients

    • 2 1/2 cups old fashioned rolled oats (8 oz.)
    • 1 cup whole almonds (4 oz.)
    • 1/3 cup packed light brown or unrefined sugar (or use maple syrup or agave nectar)
    • 1/4 cup unsalted butter (2 oz., or half a stick)
    • 1/2 teaspoon salt
    • 1 teaspoon vanilla extract
    • 3 oz. bittersweet chocolate, roughly chopped

    Instructions

    • Preheat the oven to 350º. Line a rimmed baking sheet with parchment paper.
    • In a medium bowl, stir together the oats and almonds. Melt together the sugar, butter and salt in a saucepan over medium heat. Remove, and stir in vanilla. Toss the butter mixture with the oat mixture to coat thoroughly.
    • Spread evenly on the sheet pan. Bake for ten minutes, then take the granola out and stir it with a metal spatula. Repeat this process two or three times, for a total of 30-40 minutes of baking time, until the oats are golden and toasty. They will still be soft, but will crisp up when they cool.
    • Set the pan on a cooling rack, and let the granola cool completely, about 1 hour.
    • Place the granola in a medium bowl, and reserve the sheet pan and parchment.
    • Place the chocolate in a metal bowl and place the bowl over a pot of barely simmering water. Stir occasionally until the chocolate is completely melted. Remove the bowl from the pot, and let the chocolate cool, stirring frequently, to about 80º. It should feel cool when you touch it to your lip, but still be liquid enough to coat your granola. This tempers the chocolate. (You can skip this step if you're over it, and just melt and fold the chocolate into the granola, but the chocolate may "bloom" and look unattractively streaky.) If the chocolate cools down too much, just place over the pot of barely steaming water and stir constantly until re-melted.
    • Fold the chocolate into the granola to coat thoroughly, and spread on the parchmented sheet pan to cool and set up, about 30 minutes.
    • Break up and store in a jar or airtight container at room temperature, up to a couple weeks. But I bet you anything it doesn't last that long...

    Notes

    Variations:
    You could take this recipe in many other directions. Try one of the delicious dark milk chocolates on the market now, such as Scharffenberger. Vary the nuts, or add cocoa nibs, orange zest, espresso powder, shredded coconut, cinnamon or cardamom. If you add dried fruit or candied ginger, however, do so after baking, when you stir in the chocolate.

    Nutrition

    Calories: 347kcalCarbohydrates: 35gProtein: 7gFat: 20gSaturated Fat: 6gCholesterol: 15mgSodium: 151mgPotassium: 290mgFiber: 5gSugar: 13gVitamin A: 175IUCalcium: 76mgIron: 2.5mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    top down shot of chocolate granola

    You might also like...

    « Homemade Sourdough Bread
    Pumpkin Cheesecake Muffins »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Joelle says

      July 06, 2011 at 9:32 pm

      This is the most delicious granola ever. Perhaps not the optimal choice for summer hiking nosh but melty or not, it's awesome. Thanks Alanna!

      Reply
    2. Alanna says

      July 06, 2011 at 10:58 pm

      I'm so glad you liked it!

      Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Asparagus Crustless Quiche (gluten-free, grain-free, dairy-free & paleo options)

    Gluten-Free Madeleines

    Gluten-Free Scones

    Coconut Flour Cake (Paleo)

    Footer

    Instagram

    Cherry recipe du jour because #cherryseason: roast Cherry recipe du jour because #cherryseason: roasted cherry ice cream sandwiches with GF double chocolate buckwheat cookies 😋

Here fresh cherries are roasted in sugar and bourbon, pitted and chopped, and mixed with more bourbon. This process releases water and condenses flavor, making a chunky compote that stays soft when frozen into a vanilla ice cream base. 

When sandwiched between these super-chocolatey cookies, the effect is downright addictive. And just the thing for the warm weather we’re currently having in California!☀️

Bojon appétit! 

https://bojongourmet.com/roasted-cherry-ice-cream-sandwiches-with-salted-double-chocolate-buckwheat-cookies-gluten-free/

#chocolatelovers #icecream #icecreamsandwich
    Serving up some cherry ins-PIE-ration 🍒 this hu Serving up some cherry ins-PIE-ration 🍒 this hump day. 

This GF cherry pie combines my fave flaky GF pie crust with fresh sweet cherries kissed with GF whiskey and spices. Sublime served warm with a scoop of ice cream on top! 

https://bojongourmet.com/spiced-bourbon-cherry-pie-gluten-free/

#cherrypie #glutenfreepie #cherryseason🍒 #gfbaking
    Next up for 🍒 week: gluten-free cherry clafouti Next up for 🍒 week: gluten-free cherry clafoutis! 

This French baked custard studded with juicy cherries infused with brandy or whiskey sits somewhere between a dutch baby and a pudding cake. Fresh cherries meet vanilla scented almond flour batter in this easy peasy summer dessert. Bliss!

For dairy-free, replace the milk and cream with full-fat coconut milk and use vegan butter. 

Bojon appétit! 🍒

#clafoutis #cherryseason #f52farmstand #howisummer #glutenfreebaking 

https://bojongourmet.com/gluten-free-cherry-clafoutis/
    It’s cherry season in California so I’m sharin It’s cherry season in California so I’m sharing a few favorite ways to use them from TBG this week. 🍒

Up first: tart cherry Eton mess with poppyseed almond meringues

These lightly caramelized meringues have a delightful crunch against tangy whipped yogurt and tart cherry compote. Pretty much my dream dessert right here! 

Use sweet cherries if sour cherries aren’t available. Use rich coconut yogurt instead of dairy to make this DF. 

#cherryseason🍒 #glutenfreedessert #f52farmstand #sourcherries 

https://bojongourmet.com/tart-cherry-eton-mess-poppy-seed-almond-meringues/
    Sharing the recipe for these GF almond flour madel Sharing the recipe for these GF almond flour madeleines today in honor of my mom Madeline! 
*sponsored

These look fancy, but they're actually super simple to make with vanilla-flecked brown butter and a trio of @bobsredmill GF flours that work together to create a dreamy texture. Warm from the oven, these are crispy on the outside with tender middles bursting with butterscotch notes. 

Whip up a batch in under an hour to feel like you just stepped into a posh Parisian patisserie.

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/gluten-free-madeleines-almond-flour/

#glutenfreebaking #almondflour #almondflourrecipes #bakedwithbobs #bakedwithlove
    Sharing this green goddess potato salad in honor o Sharing this green goddess potato salad in honor of #earthday (which is literally every day because this is where most of us spend every second of our lives!) 

At the start of the pandemic, Jay and I started going hiking and forest bathing every week. We always pack lots of snacks and take plenty of time to immerse ourselves in our surroundings. We often spend hours sitting on a blanket, watching the birds and lizards, the way the light plays off of the water, listening to the sound of the breeze and birdsong. I guess it’s actually closer to extreme picnicking than hiking! 

This herbaceous potato salad is one of our favorite lunches to pack. It has protein from jammy boiled eggs, crunchy veggies, creamy potatoes, and a kicky dressing. 

Throw some in a to-go container packed in a cooler and you’ll have a nourishing meal anywhere you like. 

Enjoy this beautiful planet! 🌏🌲🍃

Recipe linked @the_bojon_gourmet 

https://bojongourmet.com/green-goddess-potato-salad-updated/

#greengoddess #picnicdate #potatosalad #f52farmstand #vegetarianrecipes

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2022 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack