Healthy Dark Chocolate Breakfast Granola

Ingredients

• 100 ghoney
• 2 tspcacao powder
• 50 gpuffed rice
• 450 grolled oats
• 1 pinchsalt
• 1 tspvanilla extract
• 80 gflaked almonds
• 80 gtoasted hazelnuts
• 100 g70% dark chocolate

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180 °C. Line a baking tray with baking paper.

2. 2

   Coat the rice

   Warm 50 g of the honey in a pan until runny, then take it off the heat and stir in the cacao powder. Add the puffed rice and mix until coated. Spread it on the lined tray and leave to cool.

3. 3

   Mix the oats

   Put the rolled oats, salt, vanilla extract, flaked almonds and roughly chopped toasted hazelnuts in a large bowl. Warm the remaining 50 g honey until runny, then pour it slowly over the oat mixture, stirring well to combine.

4. 4

   Bake the granola

   Divide the oat mixture between two baking-paper-lined trays and spread it evenly. Bake for about 15 minutes, stirring occasionally for an even toast. Mix in the cacao-coated puffed rice, then bake for another 10 minutes. Remove from the oven and leave to cool; once cool, stir in the finely chopped dark chocolate.

5. 5

   Store the granola

   Transfer the granola to an airtight container.

What is breakfast granola?

Granola is a baked mixture of oats and other ingredients, commonly eaten for breakfast with milk or yoghurt. It is associated with North American breakfast traditions, though versions vary widely.

Here, honey helps the oats, almonds and hazelnuts toast, while cocoa-coated puffed rice adds a lighter, crisp contrast. Dark chocolate goes in after baking so it remains in distinct pieces.

Nutrition and macros by portion

The nutrition label shows one serving as written: 455 calories, 12g protein, 66g carbs, 19g fat.

The oats and puffed rice provide most of the carbohydrates, while honey adds further carbohydrate. The almonds, hazelnuts and chocolate contribute much of the fat, and the oats and nuts provide protein. Serve a measured portion with yoghurt and fruit for a more rounded breakfast.

Why coat the puffed rice separately?

Separate coating: warming half the honey makes it easier to mix with the cacao powder and puffed rice. Keeping this mixture aside while the oats bake means the rice joins the granola later in the process.

Runny honey: warm it gently until it flows easily, rather than letting it boil. This makes it simpler to coat the ingredients evenly.

Getting an even toast

Two trays: spreading the oat mixture across two lined trays gives it room to toast. Keep the layer even so it can bake consistently.

Stirring: turn the mixture occasionally during the first 15 minutes, then add the coated rice and bake for another 10 minutes. Let it cool before adding the chocolate.

Choosing the ingredients

Oats and nuts: rolled oats form the base, with flaked almonds and roughly chopped toasted hazelnuts for added crunch. Chop the hazelnuts before mixing them into the bowl.

Chocolate: finely chop the 70% dark chocolate and stir it in only once the granola has cooled. This helps keep the chocolate in pieces rather than mixing it through the warm oats.

Serving ideas

Breakfast bowl: serve the granola with milk or yoghurt, adding it just before eating to keep its texture crisp. Fresh fruit can make a simple accompaniment.

Gifting: allow the batch to cool completely before packing it into a clean, airtight container. A label with the ingredients is useful when sharing homemade food.

Timing and texture

Bake cues: the method calls for about 15 minutes before the puffed rice is added, followed by another 10 minutes in the oven. The granola will continue to firm as it cools.

Cooling: do not stir in the chocolate while the mixture is hot. Cooling first helps preserve separate chocolate pieces and a more distinct granola texture.

Recipe notes & tips

• Warm the honey just until it becomes runny so it is easier to mix.
• Roughly chop the hazelnuts before adding them to the oats.
• Spread the oat mixture evenly across both trays for more consistent toasting.
• Stir the granola occasionally during its first 15 minutes in the oven.
• Let the granola cool fully before mixing in the dark chocolate.
• Use an airtight container to help keep the finished granola crisp.

Variations

• Add dried fruit: stir it in after the granola has cooled.
• Change the nuts: replace the hazelnuts with another toasted nut.
• Use extra cacao: increase the cocoa flavour in the puffed rice coating.
• Serve with yoghurt: add a spoonful alongside the granola at breakfast.
• Add fresh fruit: top a serving with sliced fruit just before eating.

Common mistakes to avoid

• Heating the honey too far: warm it gently until runny, without letting it boil.
• Crowding one tray: divide the oat mixture between two lined trays as directed.
• Skipping the stirring: turn the oats occasionally during the first bake for an even toast.
• Adding the rice too early: mix it in after the first 15 minutes of baking.
• Stirring in chocolate while hot: wait until the granola has cooled so the pieces stay distinct.
• Packing it warm: let the granola cool before putting it in an airtight container.

How to store

Once completely cool, store the granola in an airtight container at room temperature. The recipe does not specify a storage duration, so check for changes in smell or texture and use your judgement. It is best served without reheating.

Frequently asked questions