Healthy Homemade Chocolate Cranberry Granola Recipe

Introduction

This healthy homemade granola is a crunchy and flavorful treat perfect for breakfast or snacking. Made with oats, hazelnuts, and a hint of warm spices, it’s sweetened naturally with honey and coconut oil. The addition of chocolate flakes adds a delightful touch of indulgence.

Ingredients

• 200 g rolled oats (2 cups)
• 100 g hazelnuts (1 cup)
• 50 g shredded or desiccated unsweetened coconut (½ cup)
• 2 tsp cinnamon powder
• 1 tsp cardamom powder
• 1 pinch of salt
• 1 tbsp brown sugar (optional)
• 60 ml melted coconut oil (¼ cup)
• 60 ml honey (¼ cup)
• 2 tsp vanilla extract
• 1 egg white (from 1 egg)
• 40 g chocolate flakes or dark chocolate chips (¼ cup)

Instructions

1. Step 1: In a large bowl, combine the rolled oats, hazelnuts, shredded coconut, cinnamon, cardamom, salt, and brown sugar if using.
2. Step 2: In a separate small bowl, mix the melted coconut oil, honey, and vanilla extract until well blended.
3. Step 3: Pour the wet ingredients into the dry ingredients and mix thoroughly to coat all the dry ingredients.
4. Step 4: Beat the egg white in a clean bowl until foamy, then fold it gently into the granola mixture until combined.
5. Step 5: Line a baking sheet with parchment paper. Spread the granola mixture evenly on the sheet and press it down firmly with a spatula to form a compact layer like a large granola bar.
6. Step 6: Bake at 150°C (300°F) for 30–40 minutes. Halfway through baking, carefully flip large pieces of the granola, press down again with the spatula, then return it to the oven to finish baking.
7. Step 7: Remove the granola when it is lightly golden on top. It will continue to crisp as it cools.
8. Step 8: Immediately sprinkle the chocolate flakes over the warm granola. The chocolate will melt and stick to the clusters.
9. Step 9: Turn off the oven and place the granola back inside to cool completely. This helps it crisp up and set firmly.

Tips & Variations

• Use maple syrup instead of honey for a vegan option.
• Try swapping hazelnuts with almonds or walnuts based on your preference.
• Add dried fruits like cranberries or raisins after baking for extra sweetness.
• Make smaller clusters by breaking up the granola after baking if you prefer loose granola.

Storage

Store the cooled granola in an airtight container at room temperature for up to 2 weeks. To refresh its crunch, gently reheat in a low oven or toast briefly in a pan. Avoid refrigeration to prevent moisture buildup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip the egg white in this recipe?

The egg white helps bind the granola into clusters and adds a light crispiness. You can omit it if you prefer loose granola, but the texture will be less compact.

How do I ensure the granola stays crunchy?

Bake at a low temperature and avoid overbaking. Let the granola cool completely in the turned-off oven to set the clusters. Store it in an airtight container to keep moisture out.

Healthy Homemade Chocolate Cranberry Granola Recipe

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4.4 from 71 reviews

This Healthy Homemade Granola recipe combines rolled oats, hazelnuts, shredded coconut, and warm spices like cinnamon and cardamom for a flavorful and nutritious breakfast or snack. Sweetened naturally with honey and lightly bound with egg white, the granola is baked until crispy and golden. Finished with melted dark chocolate flakes, this granola offers a delicious balance of crunchy texture and rich taste, perfect served with yogurt, milk, or enjoyed on its own.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: Approximately 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: International
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 200 g Rolled oats (2 cups)
• 100 g Hazelnuts (1 cup)
• 50 g Unsweetened shredded or desiccated coconut (½ cup)
• 2 tsp Cinnamon powder
• 1 tsp Cardamom powder
• 1 pinch of salt
• 1 tbsp Brown sugar (optional)

Wet Ingredients

• 60 ml Coconut oil, melted (¼ cup)
• 60 ml Honey (¼ cup)
• 2 tsp Vanilla extract
• 1 Egg white (from 1 egg)

Finishing

• 40 g Dark chocolate flakes or chips (¼ cup)

Instructions

1. Prepare dry ingredients: Place the rolled oats, hazelnuts, shredded coconut, cinnamon powder, cardamom powder, salt, and brown sugar (if using) into a large mixing bowl.
2. Prepare wet ingredients: In a separate small bowl, combine the melted coconut oil, honey, and vanilla extract and mix well.
3. Combine dry and wet mixtures: Pour the wet ingredients into the bowl with the dry ingredients and stir until thoroughly mixed.
4. Beat egg white: Using a whisk or fork, beat the egg white until it becomes foamy and slightly stiff.
5. Incorporate egg white: Gently fold the beaten egg white into the granola mixture until evenly combined, which will help bind the granola together during baking.
6. Prepare baking sheet: Line a baking sheet with parchment paper to prevent sticking.
7. Shape granola: Pour the granola mixture onto the lined baking sheet and press it down firmly with a spatula to form a large, compact granola bar shape.
8. Bake first half: Bake in a preheated oven at 150°C (300°F) for about 15-20 minutes.
9. Flip granola: Remove from the oven and gently flip large pieces of granola over to ensure even baking. Press down again lightly with the spatula.
10. Bake second half: Return to the oven and bake for an additional 15-20 minutes or until the granola is lightly golden on top but not overly browned.
11. Add chocolate flakes: Remove the granola from the oven and immediately sprinkle the dark chocolate flakes over the warm granola. The heat will slightly melt the chocolate, helping it adhere to the clusters.
12. Cool granola: Turn off the oven, place the granola back inside the turned-off oven, and let it cool completely in the oven. This helps the granola crisp up and the clusters to set firmly.
13. Store granola: Once cooled, break the granola into chunks or bars and store in an airtight container at room temperature for up to 2 weeks.

Notes

• You can substitute hazelnuts with almonds, walnuts, or pecans based on preference.
• Adjust the amount of honey or brown sugar to control sweetness.
• Ensure the egg white is well beaten to help bind the granola without making it soggy.
• Be careful not to overbake to avoid burnt granola; it will crisp as it cools.
• Use dark chocolate with at least 70% cocoa for a richer flavor and less sugar.
• This granola is best stored in an airtight container to maintain crispness.

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