My favourite healthy snack is granola. I want snacks that are crunchy and filling, and that also deliver great flavour.
This chunky, clustery granola delivers on all of that.
The large clusters give it an irresistible crunch — there’s a simple trick to get them (explained below).
And of course this is a chocolate granola: melted bittersweet chocolate is stirred through the mix. A little butter adds depth of flavour while olive oil improves crispness and helps the chocolate coat the oats evenly.
Use your favourite nuts and seeds — hazelnuts, pecans, or almonds all work beautifully. Fold in dried cranberries at the end for a festive touch.
Sweetness comes from a combination of honey and brown sugar, and a touch of vanilla rounds everything out so it really feels like a treat.
How to make Granola Clusters:
The secret to big clusters is to include some quick oats. Quick-cooking oats are processed into smaller pieces, so they absorb liquid quickly and release soluble fibers that help bind the mix together. Combined with the chocolaty syrup, they help form chunky clusters that stay intact after baking and cooling.
This is a healthy snack that still feels indulgent. Pour a bowl with milk and watch it transform the milk into delicious chocolate milk — you might feel like a kid again.
Chocolate Honey Nut Granola Clusters
Christina Marsigliese
Pin Recipe
Ingredients
- 2 cups 200g rolled oats
- 1 ½ cups 135g quick oats
- ¾ cup 100g whole raw almonds
- ¼ cup 35g pepitas
- ⅓ cup 80ml honey
- ¼ cup 55g packed light brown sugar
- 2 tablespoon 28g unsalted butter
- 3 oz 85g dark chocolate (60–70% cocoa), coarsely chopped
- 2 tablespoon 30ml olive oil
- 1 teaspoon pure vanilla extract
- heaped ¼ teaspoon salt
Instructions
-
Preheat the oven to 300°F (150°C) and line a 9×13-inch baking sheet with parchment paper.
-
In a large bowl, combine the rolled oats, quick oats, almonds, and pepitas.
-
In a small saucepan over medium heat, stir together honey, brown sugar, and butter until the sugar dissolves. Bring to a brief boil, then remove from heat. Add the chopped chocolate, olive oil, vanilla, and salt, stirring until smooth and fully melted. Pour the warm chocolate mixture over the oats and mix with a wooden spoon until everything is evenly coated.
-
Spread the mixture on the prepared baking sheet and bake about 30 minutes, gently tossing every 10 minutes so it browns evenly. The granola will smell fragrant and feel dry (not sticky) when done but will still be soft — it crisps as it cools.
-
Move the pan to a wire rack and let the granola cool completely without stirring. Once cooled, break it into clusters and store in an airtight container at room temperature for up to three weeks.