Big-Cluster Chocolaty Granola

By Ali Slagle

Updated Feb. 11, 2022

• Total Time: 1 hour

• Rating: 5 (608 reviews)

• Comments: Read 68 comments

Introduction

This signature granola marries the bittersweet depth of high-quality chocolate with the crunchy, nutty foundation of classic granola. A key technique—minimal stirring during mixing and slow cooling in the oven—ensures the granola forms generous, naturally broken clusters, ideal for snacking, breakfast, or dessert. Customize sweetness with chocolate chips or cacao nibs for a balanced, indulgent treat.

Ingredients (Yields ~6 cups)

• 3 cups rolled oats (use certified gluten-free oats if preferred)

• 1 cup mixed nuts (e.g., almonds, walnuts, or cashews, chopped)

• 1/2 cup chocolate chips (dark or milk chocolate; adjust for sweetness)

• 1/4 cup vegetable oil (or melted coconut oil/butter, for moisture)

• 2 tablespoons honey (or maple syrup, optional, for enhanced sweetness)

• 1/2 teaspoon ground cinnamon (aromatic, optional)

• 1/4 teaspoon fine sea salt (balances sweetness)

• Optional add-ins: 1/2 cup milk chocolate cereal (e.g., Cocoa Puffs), 1/4 cup cacao nibs, or 1/4 cup chocolate-covered espresso beans

Instructions

Step 1: Prep & Preheat

Preheat oven to 300°F (150°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.

Step 2: Dry Ingredient Mix

In a large bowl, combine rolled oats, chopped nuts, chocolate chips, cinnamon, and sea salt. Stir gently to distribute evenly.

Step 3: Wet Ingredient Addition

In a separate bowl, mix the oil (and honey/syrup if using). If using butter, melt it and cool slightly first. Pour the wet mixture over the dry ingredients and stir lightly with a silicone spatula until just coated—do not over-stir to preserve loose texture, which fosters cluster formation.

Step 4: Bake for Clusters

Spread the mixture in a single, even layer on the prepared baking sheet (1–2 inches thick). Bake 45–55 minutes (no stirring!). The granola will brown at the edges; check at 45 minutes for doneness (edges golden, interior crisp).

Step 5: Oven Cooling

Turn off the oven, leave the granola in the oven, and let it cool completely (15–20 minutes). This slow cooling solidifies clusters without shattering them.

Step 6: Flavor Customization

Transfer cooled granola to a bowl. For sweetness: stir in milk chocolate cereal or extra chocolate chips. For bitterness: fold in cacao nibs or chocolate-covered espresso beans. Mix gently.

Step 7: Storage & Enjoy

Store in an airtight container. Serve as is, or pair with berries/yogurt, peanut butter ice cream, or milk (as a chocolatey cereal substitute).

Serving Suggestions

• Breakfast: Top Greek yogurt with fresh berries and a sprinkle of granola.

• Snacking: Portion into bags for on-the-go energy.

• Dessert: Crumble over warm apple pie or peanut butter ice cream.

• Cereal: Mix with milk for a chocolatey, crunchy twist.

Notes

• Cluster Secret: "No-stir" mixing and oven cooling preserve air pockets, creating large, irregular clusters.

• Chocolate Variations: Dark chocolate (70%+ cocoa) adds depth; milk chocolate intensifies sweetness.

• Storage: Keeps fresh for 2 weeks at room temperature; refrigerate for longer shelf life.

This recipe emphasizes hands-off baking and cluster formation, ensuring a satisfyingly crunchy, chocolate-forward treat.