Gluten-Free Double Chocolate Almond Granola

Love chocolate and looking for a healthier breakfast option? My gluten-free double chocolate granola is easy to make at home, packed with wholesome ingredients like oats, nuts, seeds, and dark chocolate. It’s the perfect balance of indulgence and nutrition, keeping you energized and satisfied all morning long!

A white bowl of double chocolate granola with a white spoon and chocolate chips.

Craving a morning treat that feels indulgent but is packed with wholesome ingredients? You’ll love my homemade gluten-free double chocolate granola. It’s a fantastic alternative to the pricey store-bought cereals and lets you have full control over the ingredients. This recipe combines the richness of dark chocolate with hearty rolled oats, nuts, and seeds, creating the perfect balance of flavor and nutrition.

What makes this granola stand out? It’s not only easy to make but also incredibly versatile, so you can enjoy it as a quick breakfast or a crunchy topping for yogurt. Each bite offers a satisfying chocolatey taste, without the sugar overload that leaves you sluggish. Made with simple, naturally gluten-free ingredients, this granola is a staple in my kitchen for its delicious flavor and the way it keeps me energized throughout the day. Whether you have it as a cereal or as a snack, this recipe is sure to become a favorite.

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Why You’ll Love This Easy Double Chocolate Granola Recipe

  • Double chocolate goodness: Rich cocoa powder and chocolate chips make this granola a chocolate lover’s dream with every crunchy bite.
  • Perfect for meal prep: Make a big batch and enjoy it throughout the week, whether for breakfast, snacks, or a quick dessert.
  • Naturally sweetened: Made with maple syrup and coconut sugar, this granola has a satisfying sweetness without refined sugars.
  • Gluten-free and wholesome: Using old-fashioned oats and almonds, this granola is packed with whole ingredients that fit into a gluten-free lifestyle.
A glass bowl with gluten-free double chocolate almond granola with milk and a spoon.

Ingredients & Substitutions

Here is everything you need to make the best homemade chocolate granola recipe:

Almonds: You can swap almonds for walnuts, pecans, or any other nut you prefer. For a nut-free option, try sunflower seeds or pumpkin seeds.

Old-Fashioned Oats: If you’re out of old-fashioned oats, quick oats will work too. They just result in a slightly different texture.

Coconut Oil: Use melted butter or another neutral oil like avocado oil if you don’t have coconut oil on hand.

Maple Syrup: Honey or agave syrup can be used as a sweetener in place of maple syrup.

Almond Butter: You can substitute almond butter with peanut butter, cashew butter, or even sunflower seed butter for a nut-free version.

Coconut Sugar: If you don’t have coconut sugar, brown sugar or regular granulated sugar will also work well.

A close-up of a spoonful of gluten-free double chocolate almond granola.

How to 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.

Almonds in the chopper cup of an immersion blender.
Chopped almonds in the chopper cup.

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 all the dry ingredients together in a stainless steel bowl.
All the dry ingredients blended together in a stainless steel bowl.

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.

The wet ingredients in a glass measuring bowl.
The wet ingredients blended together with a fork in a glass measuring bowl.

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.

Pouring the wet ingredients over the dry granola ingredients in a mixing bowl.
Mixing all the ingredients together in a mixing bowl with a spatula.

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.

Spreading gluten-free double chocolate almond granola in a cookie sheet with a spatula.
Sprinkling chocolate chips over the granola in the baking sheet lined with parchment paper.

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.

Lifting the parchment paper to spread the granola in the pan.
Spreading the granola in the baking sheet with a spatula.
A close-up of gluten-free double chocolate almond granola on a white parchment paper with chocolate chips and an almond.

Expert Recipe Tips

Clumping Tip: For larger granola clusters, press the granola firmly onto the baking sheet before baking, and avoid stirring halfway through.

Cool Completely: Let the granola cool completely before storing to help maintain its crunch and avoid sogginess.

Add-Ins: After the granola has cooled, feel free to add dried fruit like raisins, cranberries, or shredded coconut for extra flavor and texture.

Delicious Serving Suggestions

  • Breakfast Bowl: Pour granola over your favorite yogurt or milk for a quick and satisfying breakfast.
  • Topping for Smoothies: Sprinkle a handful of granola on top of smoothie bowls to add crunch and flavor.
  • Dessert Parfait: Layer granola with fresh fruit and Greek yogurt for a healthy and delicious dessert.
  • Snack on the Go: Pack some granola in a small container for a portable, energy-boosting snack.
  • Ice Cream Topping: Use it as a crunchy topping for your favorite ice cream or frozen yogurt.
  • Mix with Fruit: Add fresh berries or sliced bananas for a fresh and flavorful combination.
  • Trail Mix: Combine granola with dried fruit and extra nuts for a homemade trail mix.

Room temperature: Store granola in an airtight container at room temperature for up to two weeks.

Freeze for longer storage: If you want to keep it fresh longer, store it in the freezer for up to three months. Just let it come to room temperature before serving.

Avoid moisture: Ensure the granola is completely cooled before storing to prevent any moisture from making it soggy.

Can I make this granola nut-free?
Yes! Simply substitute the almonds and almond butter with sunflower seeds or sunflower seed butter for a nut-free option.

How do I make this granola more chunky?
Press the granola down firmly on the baking sheet before baking, and avoid stirring halfway through for larger clusters.

Can I use another sweetener instead of maple syrup?
Yes, you can substitute maple syrup with honey or agave syrup for a similar sweetness and texture.

How should I serve this granola?
This granola is versatile! Enjoy it with yogurt, milk, as a snack, or even as a topping for desserts like ice cream or parfaits.

Can I add other ingredients to this granola?
Absolutely! After baking, you can mix in dried fruit, coconut flakes, or extra nuts to make the granola your own.

A white bowl of double chocolate granola with a white spoon and chocolate chips.

Gluten-Free Double Chocolate Almond Granola

Love chocolate and looking for a healthier breakfast option? My gluten-free double chocolate granola is easy to make at home, packed with wholesome ingredients like oats, nuts, seeds, and dark chocolate. It's the perfect balance of indulgence and nutrition, keeping you energized and satisfied all morning long!
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

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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 and love it?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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