This double chocolate granola is the most delicious way to start the day. Perfect plain, or enjoy with yogurt or milk. This recipe is gluten free, vegan, and allergy friendly!
Before food allergies, granola used to be such a staple in my diet.
I used to be able to buy it at the store, grab some from a vendor at the Farmer’s market…it didn’t matter what the ingredients were. Nuts, seeds, dairy, it was all fine.
Then food allergies hit our house, and suddenly most granola and granola bars became a very unsafe food option. Maybe you feel the same way?
Fortunately, homemade granola is very easy to make, and very easy to make gluten free and allergy friendly.
If you’ve never made granola, it’s so easy to do. Mix it all up, dump it onto a cookie sheet, and pop it in the oven. Really easy, and really delicious.
Ingredient Notes
- Certified Gluten Free Oats – Make sure to read the label and use only certified gluten free oats so that there’s no chance of cross contamination with wheat. We use GF Harvest Oats, which are made in an allergy friendly facility.
- Cocoa Powder – We use Hershey’s Unsweetened Cocoa Powder. Feel free to use any brand that works for your dietary needs.
- Dairy Free Chocolate Chips – Enjoy Life Chocolate Chips work well in this recipe. You can use any brand that works for you.
Step by Step Instructions
- Combine the melted vegan buttery spread or coconut oil, maple syrup, cocoa powder, and brown sugar in a bowl and stir.
- Add all the other ingredients to the bowl.
- Stir well.
- Place the chocolate granola on a cookie sheet and bake at 250 degrees F for about 45 minutes.
Storage
Store leftover granola in an airtight container. This should stay fresh for about a week.
Disclosure: This post contains paid affiliate links.
Recipe
Double Chocolate Granola Recipe (Gluten Free, Vegan).
Ingredients
- ¼ cup vegan buttery spread melted (you could also use coconut oil)
- â…“ cup maple syrup
- 1 ½ Tablespoons brown sugar or coconut sugar
- 1 Tablespoon unsweetened cocoa powder
- 3 cups certified gluten free oats
- 1 ½ Tablespoons ground flax seeds
- ¾ cup dairy free chocolate chips
- pinch salt
- ½ cup pumpkin seeds optional (you could also use pecans if you don’t have a nut allergy)
Instructions
- Preheat oven to 250 degrees F. Line a cookie sheet with parchment paper.
- Combine the melted vegan buttery spread, maple syrup, light brown sugar, and cocoa powder in a large bowl. Stir.
- Add all other ingredients, mix thoroughly.
- Pour onto the cookie sheet and spread out into a single layer.
- Bake at 250 degrees F for about 40-50 minutes, or until granola does not look too wet. Stir every 15 minutes.
- Let cool on cookie sheet, then store in an airtight container.
Notes
Nutrition
This post was originally published in February 2014. Both the recipe and the photos have been updated.
Darryl
Delicious!
Demystified
Thank you so much Diana!! kisseshttp://wasabimon.com/
Abbie
This granola looks amazing! end of.
pinning!
Kelly
Thanks for pinning, Abbie!
Ella
This granola looks so very good! I am going to get the ingredients for this and give it a go mid-week. I can hardly wait! (I wonder what the nutritional breakdown is – how many fats and carbs per serving?)
Kelly
Thanks, Ella! I don’t know what the nutritional breakdown is…if you did really want to know, there are a lot of calculators online where you could type in the ingredients. Since I don’t eat this everyday, I’m not too terribly worried. :) But I definitely understand the desire to see what the breakdown is.
Natalie @ Tastes Lovely
Hurray for chocolate for breakfast! And that is so funny you brought up confetti in invitations because I just got a bridal shower invitation this week full of glitter. I opened it and glitter got ALL over my dog. Poor Jakey looked like a little hooker. Haha!
Kelly @ The Pretty Bee: Cooking + Creating
Oh no! Poor puppy! I just don’t get the glitter/confetti in the mail thing. Too messy!