You can easily adapt this to your taste and pantry. It’s important though to have a balanced mix of wet, sugary and dry ingredients so it all binds together well. For example, in the image I’ve traded coconut flakes out with pumpkin seeds, as i didn’t have more flakes.

The aroma of the lemon zest is incredible, every time you open the granola container!

Dark chocolate granola

Rich in flavor and packed with aromas, this granola has a deep chocolate flavour.

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Breakfast

Servings 1.5 liters

Equipment

2 Bowls
1 Whisk
1 spoon

Ingredients

Dry ingredients

250 g Rolled oats
180 g Hazelnuts, roughtly chopped
110 g Coconut flakes
60 g Sesame seeds
30 g Chia seeds
30 g Flax seeds, crushed
25 g Almond flour

Chocolate syrup

85 g Peanut oil
90 g Honey
70 g Agave syrup
22 g Cocoa powder
1,5 tsp Espresso powder
1 tsp Vanilla
1 tsp Fine sea salt

After baking and granola is cool

90-110 g Dark chocolate chips
Flaky seasalt
1 whole Lemon, zetsed

Instructions

Preheat oven to 155 Celsius
Line a tray with Baking paper

Bloom the cocoa syrup

In a bowl, whisk together all the syrup ingredients.
It should become a homogenous syrup. Whisking it prevents the cacao bitterness and deepens the chocolate notes.

Mix dry ingredients

Combine all dry ingredients thoroughly. Make sure there are no lumps of almond flour, as it acts as a binder later.
Pour the syrup mixture over the dry.
Mix for 2-3 minutes, until everything is evenly coated.

Bake

Spread evenly on the tray and press lightly for clusters.
Bake 30–35 minutes total:
Turn once after ~18 minutes
You want deep brown oats and toasted coconut, not black cacao.

Cool and finish

Remove from oven and do not stir.
Let cool fully so clusters set.
Break into chunks, fold in chocolate chips, lemon zest and finish with flaky sea salt.

Keyword Chocolate, Granola

Luxurious dark chocolate granola