Chocolate for breakfast? Why not? This dark and delicious homemade chocolate granola is really quite healthy. Oats, berries, nuts and seeds are covered in dark melted chocolate and date syrup, then toasted. Real dark chocolate chunks are also included. The only refined sugar is the small amount in the dark chocolate and the darker you have it, the less sugar there will be.
This chocolate granola is most definitely dark and delicious. It’s only dangerous, however, if you eat the lot in one go. Even healthy granola should only be eaten in moderation. Forty to fifty grams per serving is enough. This is what I tell myself, anyway.
Chocolate for Breakfast?
Ever since I first tried Dorset Cereal’s chocolate granola, I knew I had to make my own healthier version. It took me a while to get over the shock of having chocolate for breakfast. And it took a Fairtrade breakfast challenge to finally get me going.
The French are rather ahead of us on this front. Hot chocolate and pain au chocolat are normal breakfast fare in France. And in Spain they dip churros in chocolate sauce. I expect Italy has its own chocolate breakfast tradition, but I’m not sure what it is.
Have you ever had chocolate for breakfast? What’s your go to?
Homemade Chocolate Granola
I bought a bar of Divine’s fairtrade 85% dark chocolate specifically for the purpose of the breakfast challenge. When I started to look at recipes however, all I could see was cocoa powder. Well blow that, I thought, mine was going to contain a bar of real live chocolate. So, as usual, I did my own thing.
As this chocolate granola is for breakfast I need it to be healthy and to me healthy means NO SUGAR. So instead of using refined sugar, I used a mixture of date syrup, agave syrup and honey. OK, I know chocolate has sugar in it, but there’s very little in an 85% bar, so I let that one go. A dark rich bar like this not only decreases the sugar levels but it increases the chocolate intensity too.
Although I sometimes use all date syrup instead of half and half, the agave syrup gives a lighter touch.
Basically, you mix all of the ingredients together, bar some of the chocolate then toast it in the oven. It’s ever so easy to make.
It’s nice to have actual chunks of chocolate as well as having all the other ingredients coated in it. To do this, chop half of the chocolate and add it soon after the granola comes out of the oven. If you get it right, the chocolate melts a little and clumps together with the granola mixture. But you don’t want the mixture so hot that it melts completely.
The aroma of chocolate, coconut and roasting seeds emanating from the kitchen whilst the granola cooks is mouthwatering. I defy you not to dive in the second it’s out of the oven.
Of course, I can rarely wait until breakfast the next day to tuck in, so out comes my bowl, spoon and milk and in goes the granola. It’s delicious and not too sweet; crunchy with the kind of texture which encourages you to chew and enjoy the diverse flavours. It rarely lasts as long as I want it to.
Vegan Chocolate Granola
For a vegan version follow the recipe, but use maple syrup or vegan honey instead of actual honey. The only other thing you need to check is that the chocolate you use is certified vegan. Many bars of dark chocolate may have traces of dairy in them.
Other Chocolate Breakfast Recipes You Might Like
- Chocolate porridge
- Hot chocolate (vegan)
- Nutella French toast
- Raw chocolate avocado smoothie (vegan)
- Smoked chilli energy bars
- Spiced kefir pancakes with manuka honey chocolate sauce
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this chocolate granola, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more breakfast recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Chocolate Granola. PIN IT.
Chocolate Granola – The Recipe
Homemade Chocolate Granola
- 250 g rolled oats
- 30 g sesame seeds
- 20 g sunflower seeds
- 60 g apricot kernels or small almonds
- 30 g goji berries or raisins
- 50 g coconut chips
- 1 tsp ground cinnamon
- ¼ tsp fleur de sel (sea salt)
- 40 ml date syrup, agave syrup or honey 2 tbsp is approximate
- 50 ml rapeseed oil or coconut oil (walnut infused rapeseed oil is good if you can get it)
- 100 g dark chocolate – chopped into small chunks (I use 85%)
- Put the oats into a large bowl.
- Add the nuts, seeds, chips, berries, spice and salt and give everything a good stir.
- Warm the syrup or honey and oil in a medium sized pan.
- Add 50g of the chocolate and stir until melted.
- Pour the chocolate mixture into the bowl of dry ingredients and mix until everything is evenly coated.
- Spread onto a large oiled baking tray and bake for 45 minutes at 125℃ (95℃ fan, 275℉, Gas ½), turning the mixture a couple of times during the process.
- Leave to cool a little, then stir in the remaining chocolate, so it melts just enough to clump together with the granola mixture.
The spur I needed to finally come up with a recipe for chocolate granola came in the form of this month’s Breakfast Club challenge. Hosted by Fuss Free Flavours, the theme is Fairtrade. Now I know fairtrade is not all about chocolate, but chocolate was one of the very first things to be given the fairtrade label and it is this glorious substance I most associate with it.