Chocolate + coarse sea salt + crunchy oats = does it get any better? This Easy Vegan Chocolate Granola is absolutely perfect in every way! Granola is typically a breakfast food BUT this could easily pass for dessert. No joke. Yummy + crunchy + salty + just sweet enough + EASY!!!!!
I made this granola for a breakfast party recently along with fresh fruit, a variety of yogurts, Β peanut butter granola, and my classic granola. This one was the star of the show π! Also perfect for brunch, packed in lunch boxes or piled on top of ice cream. I do love granola.
Is Granola Actually Healthy?
I reviewed a few granola packages to learn what goes into popular store-bought granolas: high fructose corn syrup, soy protein isolate, soybean oil, TBHQ (gross), and much more. I even found one with 30 ingredients, and one with 32 grams of sugar per 1/2 cup!!!!!!Β
Therefore, the quick answer is be careful, and read nutrition labels. You can easily derail your healthy eating with one small scoop of granola piled atop of your otherwise healthy breakfast bowl.
Yes, this Easy Vegan Chocolate Granola uses sugar. Turbinado sugar is a dark sugar, less refined, and coarser than white sugar.Β Above all, it has a very rich flavor with less moisture than brown sugar. With this recipe, it is the perfect sugar to add a nice crunch with the coarse salt. You can find it in most stores (got mine at Whole Foods). If you are curious about other alternatives to refined sugar, you can check outΒ my article here.
Tara’s Tips for Perfect Easy Vegan Chocolate Granola:
- Melt the coconut oil! Solid oil will not work. At all. Measure the coconut oil in its melted state. If you don’t like (or have) coconut oil, you can substitute canola oil.
- Customize it! If you love nuts you can add peanuts, pumpkin seeds, or almonds.
- Don’t overcook! Remove from oven if your granola starts looking dark brown on the oats.
- Let it sit after cooking! When you let this granola rest, it gets crunchy and clumpy and amazing π
- The low heat is a necessity. This granola will burn if you aren’t mindful of it, so put your pan on the center rack of your oven and set a timer.
- Use old fashioned rolled oats. Steel cut or quick cook do not work in this recipe.
- Can substitute honey for the maple syrup if you are not vegan.
- What to do with your Easy Vegan Chocolate Granola? You can eat it as is, or put it in a cute jar and give it as a gift.Β In addition to these ideas, a great idea is to serve it at brunch or a breakfast gathering (as I did in the image above).Β You could simply sprinkle it over yogurt or eat with milk of choice!
Love Granola? Me Too!
Try one of my other favorite recipes:
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Easy Vegan Chocolate Granola
Vegan chocolate + coarse sea salt + crunchy oats = does it get any better? This Easy Vegan Chocolate Granola is absolutely perfect in every way!
Ingredients
- 3 cups organic old fashioned oats
- 1/2 cup unsweetened coconut flakes or shreds
- 3/4 cup turnbinado sugar
- 2 tsp coarse Sea Salt
- 1/2 cup vegan cocoa powder
- 1/2 cup melted coconut oil
- 1/3 cup maple syrup
- 1 tbsp vanilla
- 1 cup non-dairy/vegan chocolate chips
Directions
- Step 1 Preheat oven to 275 degrees Fahrenheit
- Step 2 Place the oats, coconut, cocoa powder, 1 tsp of the salt, 1/2 cup of the turbinado sugar in a medium bowl, stir until well combined. Once combined, add the melted coconut oil, maple syrup, and vanilla. Continue to stir until the oats are coated with the oil mixture.
- Step 3 Pour into a parchment paper or silicone lined baking sheet and bake in a 275 degree oven for 30 minutes. Do not stir or mix the granola mixture.
- Step 4 At the 30 minute cooking point, remove baking sheet from oven, and add the chocolate chips by sprinkling over the top of the entire pan of granola. Return to oven for another 10 minutes. After the 10 minutes, remove the baking sheet from the oven again. Sprinkle the other 1/4 cup turbinado sugar and the other 1 tsp sea salt over the top of the granola (or to your sweet/salty taste). Turn oven off and return the pan to the oven for 5 additional minutes.
- Step 5 Carefully remove from oven and allow to cool in the pan without mixing or stirring for one hour. After one hour break/crumble into the size clumps you desire.
- Step 6 Store in a glass, airtight container for up to 2 weeks or in the freezer for up to 3 months.
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