When it comes to breakfast, I have this slight problem in the way that my taste buds just aren't ready for anything savory until mid-afternoon (at best). I'm a scone-muffin-sweet roll kind of girl at heart which is part of the reason why I love baking so much. And sometimes I just crave some chocolate in my breakfast (which, on a good days, turns into a crazy-good recipe if not a questionable breakfast choice). I would love to be an ultra-healthy breakfast eater, but sometimes I feels like I have to trick myself into eating something healthy, kinda like how parents trick their kids into eating veggies.
This granola is one of my favorite tricks. :) It's double-chocolate AND it's healthy: gluten-free, packed with fiber-filled oats and nutrient-dense almonds, and studded with chunks of antioxidant-rich dark chocolate. Coconut oil lends natural, healthy fats to the mix and flakes of unsweetened coconut make it all the more, well, coconutty. ← See, I'm selling this to myself.
If ever there was a healthy way to eat chocolate for breakfast, I'd say this is it.
The best part of it all is that it's totally fulfilling for your stomach and your taste buds. I'm really, really against eating anything that doesn't actually taste good, healthy or not, but this granola makes it easy for me to take a break from bread and muffins for a couple of days.
It's chocolate-y, perfectly crunchy, and chock-full of all those granola clumps and clusters that I had to hoard when I used to buy granola from the store. Plus, the bits and chunks of deep, rich dark chocolate tossed in at the end are like little gold nuggets of flavor in ever bite.
I like to call this my "Almond Joy Granola", because apparently, even though I always hated Almond Joys as a kid, I now want to make granola that tastes like a healthified version of them. Life is weird like that.
Double Chocolate, Almond, and Coconut Granola
A crunchy granola filled with chocolate-y clumps of oats, almonds, and coconut flakes. A generous sprinkling of chopped dark chocolate makes each bite even more heavenly.
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Yield: about 8 cups 1x
- 11 ½ ounces (3 ½ cups) rolled oats*
- 3 ½ ounces (1 cup) slivered almonds
- 2 ⅛ ounces (1 cup) unsweetened coconut flakes
- ½ teaspoon salt
- 2 egg whites
- 6 ounces (½ cup) honey
- 1 ¾ ounces (½ cup) dutch-process cocoa powder**
- 2 ounces (¼ cup) coconut oil
- 2 teaspoons vanilla extract
- 6 ounces dark chocolate (I like 70%), chopped*** (for dairy-free and sugar-free, I recommend Lily’s Sweets baking bar)
- Preheat oven to 300ºF with oven racks set in the top and bottom-third positions. Line two baking sheets with parchment paper.
- In a large bowl, combine the rolled oats, slivered almonds, coconut flakes, and salt and whisk or toss together well.
- In a small bowl, beat egg whites until foamy.
- In a separate, microwave-safe bowl, combine the honey, cocoa powder, and coconut oil and microwave for about 15 seconds, until the honey is thin and the coconut oil has mostly melted. Whisk together until smooth. Whisk in vanilla.
- Add cocoa mixture and egg whites to the dry ingredients and stir everything together until evenly combined, with all of the dry ingredients evenly coated.
- Divide granola mixture evenly between prepared baking sheets and spread into an "O" shape on each tray, pressing down firmly with a spatula to compact and leaving an open space in the center. Bake in the preheated oven for 35 minutes, flipping and rotating the baking sheets halfway through the time. Once done, turn off oven and gently break granola into clumps. Return to oven for 10 minutes with the door propped open. Leave granola on baking sheets at room temperature to cool and crisp up.
- Once granola has cooled completely, toss with chopped chocolate. Store in an airtight container at room temperature.
*This recipe is gluten-free if made with gluten-free oats.
**Regular cocoa powder may also be substituted, but the granola might not taste quite as chocolate-y.
***Feel free to add more or less chocolate to the granola to suit your tastes. You can also just add a bit to your bowl when serving.
Somebody please tell me that I'm not the only one with these morning chocolate cravings. Also, if you have any healthy chocolate-for-breakfast ideas, I'm all ears. :)