Chocolate Almond Granola (Gluten-Free)

Course: Snack

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: servings

Calories: 141kcal

Author: Lauren

This Chocolate Almond Granola is a chocolate lovers dream!! It's perfect sweet, salt, crunchy and clustery!🤩 and has the most insane chocolate flavor thanks to melty chocolate chips mixed in the end! Amazing to snack on on it's own or to top on your yogurt or milkshake!

Print Recipe

Ingredients

Dry Ingredients:

3 cups old fashioned oats (240g)
1/3 cup cocoa powder (27g)
1/2 cup sliced almonds (50g)
2 Tbsp flax seeds (20g)
1/2 tsp salt

Wet Ingredients:

1/2 cup pure maple syrup (120g)
2 Tbsp avocado oil (30g) can use coconut oil
2 egg whites (70g) see notes for vegan sub
1 Tbsp vanilla extract
1 tsp liquid sweetener optional, for sweeter granola

Add at the End:

1/4 cup chocolate chips (60g)

Instructions

Adjust one of your racks to be in the middle of the oven. Preheat the oven to 300 degrees F.
In a large mixing bowl, mix together the dry ingredients.
In a separate bowl, whisk the egg whites and oil. Add the rest of the wet ingredients and whisk to combine (some separation is normal).
Pour the wet ingredients in the bowl with the dry ingredients. Mix until all the dry ingredients are coated.
Spray a baking sheet, with nonstick cooking spray and add the granola; spread out evenly.
Bake for 35-40 minutes, then top with chocolate chips immediately. Place back in the oven for about 5 minutes, or until the chocolate is melted.
Remove from the oven and give granola a good stir to spread the melted chocolate around. Allow to cool to room temperature undistributed (takes about an hour for the chocolate to set). Then break up the granola and transfer to an airtight container. Granola will crisp up as it cools.

Notes

To make vegan: sub the egg whites for applesauce or more oil.

To store: Store the cooled granola in an airtight container at room temperature for up to 10 days.

Nutrition