Healthy Gluten-Free Double Chocolate Granola

Delicious AND healthy gluten-free double chocolate granola is made nutrient dense with three superfoods: rolled oats, almonds, and chia seeds. And it’s naturally sweetened with maple syrup, coconut sugar, and dark chocolate and only has 5 grams of sugar per serving.

How to make the best healthy gluten-free double chocolate granola with three superfoods: oats, chia seeds, and almonds; and naturally sweetened with maple syrup and coconut sugar.

Do you love the fancy store-bought granola cereals as much as I do? But maybe you’ve found they can be expensive, and you’d like better control of the ingredients. Then you will love my simple recipe for making a healthier and even more delicious version of double chocolate granola at home.

Who doesn’t love a little chocolate in the morning? This granola offers you a delightful chocolatey flavor while providing a nutrient-packed start to your day. 

Unlike sugary cereals that can leave you crashing before lunchtime, this gluten-free granola is made with wholesome ingredients like rolled oats, nuts, seeds, and a touch of dark chocolate. It’s a perfect balance of indulgence and nutrition. With its high fiber content, you’ll feel satisfied and energized throughout the morning. Plus, the absence of gluten means it’s suitable for those with gluten sensitivities or celiac disease. So, why not treat yourself to a gluten-free double chocolate granola bowl? It’s a tasty way to kickstart your day on a healthy note while satisfying your chocolate cravings. Enjoy!

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Why You’ll Love This Healthy Gluten-Free Double Chocolate Granola Recipe:

  • It’s naturally sweetened without any processed sugar.
  • All the ingredients are easily digestible for a gentle tummy.
  • It tastes as good as, if not healthier than, store-bought granola.
  • The simple ingredients are affordable and easy to find.

How Do You Make My Healthy Gluten-Free Granola with Chocolate Chips?

Step 1. Chop the Almonds

Pour 1/3 cup of almonds into a food blender. I like to use the convenient chopper cup that works with my immersion blender. Pulse the almonds until chopped. You can also use store-bought slivered almonds if you prefer.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 2. Combine The Dry Ingredients

Pour the chopped almonds, old-fashioned oats, cocoa powder, chia seeds, coconut sugar, cinnamon, and salt into a medium-sized mixing bowl. Stir it with a spatula until well combined.

You can also use quick oats, but I prefer old-fashioned oats for granola. The oat flakes are larger, which creates larger clumps of granola. I find them easier and more satisfying to eat as granola cereal in a bowl of milk.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 3.   Combine The Wet Ingredients

Combine the almond butter, maple syrup, coconut oil, vanilla extract, and almond extract in a bowl and stir with a fork until well combined.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 4. Combine The Wet & Dry Ingredients

Pour the wet ingredients into the bowl with the dry ingredients and stir with a spatula until all the oats are coated.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 5. Spread on Cookie Sheet

Line a large 17-inch baking sheet pan with parchment paper. Cut the parchment paper about 2 inches larger than the pan. Dump the granola into the center of the pan and spread it out evenly using a spatula.

Sprinkle 1/3 cup of the chocolate chips over the granola.

Mixing cranberries into muffin batter.

Step 6 . Bake in Intervals

Bake at 350°F for a total of 14 minutes. Set the timer for 7 minutes. Pull the sheet pan out of the oven and gently lift the sides of the parchment paper to redistribute the granola. Then spread the granola with a spatula. Stirring the granola will ensure it cooks evenly. Then return to the oven and bake for seven more minutes.

Remove from the oven and allow it to cool on the counter before transferring to an air-tight container.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.
How to make the best healthy gluten-free double chocolate granola with three superfoods: oats, chia seeds, and almonds; and naturally sweetened with maple syrup and coconut sugar.

Healthy Gluten-Free Double Chocolate Granola

This Chocolate Chip Peanut Butter Granola is made with oats, peanut butter, peanuts, chia seeds, honey, and chocolate chips to be anti-inflammatory, easily digestible, and naturally sweetened. It's even more delicious than fancy store-bought granola.
4.84 from 6 votes
Servings 16
Prep Time 10 minutes
Cook Time 14 minutes

Ingredients
  

DRY INGREDIENTS:

  • 1/3 cup almonds
  • 3-1/2 cups old-fashioned oats
  • 1/3 cup cocoa powder
  • 3 tablespoons chia seeds
  • 2 tablespoons coconut sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/3 cup chocolate chips

WET INGREDIENTS:

  • 1/3 cup almond butter
  • 1/3 cup coconut oil
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

Instructions
 

  • Pour 1/3 cup of almonds into a food blender. I like to use the convenient chopper cup that works with my immersion blender. Pulse the almonds until chopped. You can also use store-bought slivered almonds if you prefer.
    1/3 cup almonds
  • Pour the chopped almonds, old-fashioned oats, cocoa powder, chia seeds, coconut sugar, cinnamon, and salt into a medium-sized mixing bowl. Stir it with a spatula until well combined.
    You can also use quick oats, but I prefer old-fashioned oats for granola. The oat flakes are larger, which creates larger clumps of granola. I find them easier and more satisfying to eat as granola cereal in a bowl of milk.
    3-1/2 cups old-fashioned oats, 3 tablespoons chia seeds, 2 tablespoons coconut sugar, 2 teaspoons cinnamon, 1/2 teaspoon salt
  • Combine the almond butter, maple syrup, coconut oil, vanilla extract, and almond extract in a bowl and stir with a fork until well combined.
    1/3 cup almond butter, 1/3 cup coconut oil, 1/3 cup maple syrup, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract
  • Pour the wet ingredients into the bowl with the dry ingredients and stir with a spatula until all the oats are coated.
  • Line a large 17-inch baking sheet pan with parchment paper. Cut the parchment paper about 2 inches larger than the pan. Dump the granola into the center of the pan and spread it out evenly using a spatula.
    Sprinkle 1/3 cup of the chocolate chips over the granola.
    1/3 cup chocolate chips
  • Bake at 350°F for a total of 14 minutes. Set the timer for 7 minutes. Pull the sheet pan out of the oven and gently lift the sides of the parchment paper to redistribute the granola. Then spread the granola with a spatula. Stirring the granola will ensure it cooks evenly. Then return to the oven and bake for seven more minutes.
  • Remove the pan from the oven and place it on a cooling rack until the chocolate is cooled and solidified. Store in an airtight container.

Video

YouTube video

Nutrition

Calories: 214kcalCarbohydrates: 22gProtein: 5gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.004gSodium: 79mgPotassium: 164mgFiber: 5gSugar: 7gVitamin A: 2IUVitamin C: 0.05mgCalcium: 62mgIron: 2mg
Keyword cereal, gluten free, granola, naturally sweetened, peanut butter
Did you make this recipe?Please let me know in the comments below how it turned out 🙂
4.84 from 6 votes (6 ratings without comment)

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