Healthy Homemade Chocolate Cranberry Granola Recipe
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.
- 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
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
- 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.
- Prepare wet ingredients: In a separate small bowl, combine the melted coconut oil, honey, and vanilla extract and mix well.
- Combine dry and wet mixtures: Pour the wet ingredients into the bowl with the dry ingredients and stir until thoroughly mixed.
- Beat egg white: Using a whisk or fork, beat the egg white until it becomes foamy and slightly stiff.
- 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.
- Prepare baking sheet: Line a baking sheet with parchment paper to prevent sticking.
- 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.
- Bake first half: Bake in a preheated oven at 150°C (300°F) for about 15-20 minutes.
- 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.
- 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.
- 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.
- 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.
- 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.
Keywords: healthy granola, homemade granola, baked granola, granola recipe, breakfast granola, nutty granola, cinnamon granola
