Healthy Chocolate Granola

This healthy chocolate granola recipe tastes so chocolately and indulgent that it’s hard to believe it is actually healthy. Full of oaty, nutty & fruity goodness and laden with Black Forest flavours, a jarful won’t last long once the family finds out about it.

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I keep meaning to get around to an overnight oats recipe since they are the latest food trend. Failing that, perhaps a modern twist on some classic & wholesome porridge. But the truth is, I like my morning oats crisp and baked.  On that note, please welcome my latest addition to my growing granola family: my healthy chocolate granola recipe.

I think you’ll like this. I’ve based this granola on Black Forest gateau, so there plenty of the expected chocolate and cherry flavours wrapped up in these baked oats.

But there is less of the sugar you would normally associate with any recipe labelled chocolate. This means that this chocolate granola breakfast is yours for the taking. Whenever the mood takes you.

Healthy Granola Ingredients

My health wheeze in this recipe is that I’ve replaced regular chocolate with cocoa powder and cocoa nibs. This gives an intense chocolate taste without the need to add too much sugar since both cocoa powder and nibs are virtually sugar-free.

To sweeten the granola I’ve added a little agave nectar and plenty of naturally sweet & intensely flavoured dried cherries. And that really is enough to balance those robust chocolate notes.

I’ve also included egg white to help bind the ingredients together. You can’t taste the egg though.

Of course, the beauty of homemade is that we can include pretty much anything we like. So whenever I make granola I like to incorporate a mix of extra goodies that bump up the health rating of each serving. This time, I’ve added

• hazelnuts
• poppy seeds
• buckwheat groats

Chocolate chunks though, are encouraged to take an early morning hike. Go on…. shoo.

Are Buckwheat Groats Healthy?

I’ve only just discovered that buckwheat groats do not need to be boiled before consumption. You can call me slow off the mark, I won’t be offended.

Anyway, once enlightened I re-evaluated my pouch of buckwheat. After staring at it intently for several minutes, then trying to crush a few pieces between my fingers, I tentatively took a nibble. I half expected to loose a tooth, but no, it was crunchy and perfectly edible. It was quite pleasantly crispy actually.

Excited by my discovery, I decided to give buckwheat a starring role in my healthy chocolate granola recipe.

And because I know you’re desperate to find out more about buckwheat, here are a few health benefits to consider:

• Buckwheat contains many heart-healthy compounds including: rutin, magnesium, copper and fibre
• Buckwheat is particularly rich in rutin which helps cut the risk of heart disease by preventing the formation of blood clots, decreasing inflammation and reducing blood pressure
• It is also a good source of magnesium which improves blood flow and nutrient delivery while lowering blood pressure
• Buckwheat is high in insoluble fibre which can help women avoid gallstones

How to Make Granola

What I love about homemade granola in general is how simple it always is to make. I can happily leave my kids to get on with the task. And this healthy chocolate granola recipe is no exception:

• Measure the coconut oil and agave nectar into a bowl and microwave until melted (alternatively put into a small saucepan and heat on the hob until melted). Stir in the vanilla extract
• Meanwhile weigh the oats, buckwheat, cocoa powder and poppyseeds into a medium bowl and stir
• Once the oil and agave have melted, poor onto the oats and mix well
• Whisk the egg white until very frothy and stir into the oat mixture
• Spread the oats onto the baking parchment and cook for 30 minutes, turning the oats midway through to ensure an even bake
• Meanwhile chop the hazelnuts roughly and cut the cherries in half
• After 30 minutes, stir the cherries, nuts and cocoa nibs into the granola
• Cook for 5 more minutes then remove from the oven and let cool completely on the baking sheet

Is this Recipe Gluten-free?

This recipe contains ingredients that are all gluten free – even the buckwheat (it’s not actually a wheat at all).

But do pay careful attention to your ingredients and where they are produced. In particular, although oats are naturally gluten–free they are often processed in the same facilities as gluten-containing grains like wheat, rye, and barley. So there is a risk of contamination.

To be certain that your ingredients are all gluten-free always check the labels carefully.

This Black Forest flavoured healthy chocolate granola recipe really does create something that tastes like an indulgent breakfast treat.

If it lasts until breakfast time, it goes great with plain yoghurt but I think this granola absolutely shines with a splash of full-fat milk.

And you know what, although it’s healthy, it would still make a wonderful gift. Just pile some into a pretty jar, attach a label and your Besties will love you forever more.

Want more granola? I have a whole family desperate to meet you:

• Spiced apple granola with spelt
• Coconut, mango & vanilla granola
• Raspberry granola
• Chocolate, pumpkin spice & sea salt granola (not so healthy but oh so worth it)
• Marmalade, ginger & cranberry granola
• Chocolate orange granola

Healthier Black Forest Granola

Jane Coupland

This healthy chocolate granola tastes so chocolately and indulgent that it's hard to believe it's actually healthy.

5 from 1 vote

Print Pin Rate

Course: Breakfast

Cuisine: Worldwide

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 8 servings

Calories: 259kcal

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Ingredients

• ▢ 3 tablespoon Coconut oil
• ▢ 3 tablespoon Agave nectar
• ▢ 180 g/ 2 cups Jumbo rolled oats
• ▢ 3 tablespoon Buckwheat groats
• ▢ 2 tablespoon Cocoa powder
• ▢ 1 Egg white
• ▢ ½ teaspoon Vanilla extract
• ▢ 1 tablespoon Poppy seeds
• ▢ 100 g/ ⅔ cup Dried cherries
• ▢ 3 tablespoon Hazelnuts
• ▢ 2 tablespoon Cocoa nibs

Instructions

• Preheat the oven to 170C/ 325F/ GM3 and line a baking sheet with baking parchment
• Measure the coconut oil and agave nectar into a bowl and microwave until melted (alternatively put into a small saucepan and heat on the hob until melted). Stir in the vanilla extract
• Meanwhile weigh the oats, buckwheat, cocoa powder and poppyseeds into a medium bowl. Stir
• Once the oil and agave have melted, poor onto the oats and mix well
• Whisk the egg white until very frothy and stir into the oat mixture
• Spread the oats onto the baking parchment and cook for 30 minutes, turning the oats midway through to ensure an even bake
• Meanwhile chop the hazelnuts roughly and cut the cherries in half
• After 30 minutes, stir the cherries, nuts and cocoa nibs into the granola
• Cook for 5 more minutes then remove from the oven and let cool completely on the baking sheet
• Transfer to an airtight jar
• Keeps for 1 month

Nutrition Per Serving (Approximate)

Calories:259kcal | Carbohydrates:36g | Protein:6g | Fat:11g | Saturated Fat:6g | Sodium:11mg | Potassium:167mg | Fiber:5g | Sugar:12g | Vitamin A:444IU | Vitamin C:1mg | Calcium:45mg | Iron:2mg

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