An easy and delicious granola recipe: Dark Chocolate Buckwheat Granola! Crunchy and nutty with TONS of chocolate flavor! All the healthy goodness of granola. With an indulgent chocolate twist. Mix in one bowl. Bake on a sheet pan. A delicious breakfast or snack that is crunchy, nutty, and full of good-for-you anti-oxidants.

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What is Dark Chocolate Buckwheat Granola?

Dark Chocolate Buckwheat Granola is a twist on a classic granola recipe. With TONS of chocolate flavor. And nutrient-dense Buckwheat. The buckwheat groats make this granola extra special with their nutty flavor and crunch. And the rich chocolate flavor is decadent yet not-too-sweet.

As a bonus, this Dark Chocolate Granola recipe is easy to make and so delicious! Mix in a bowl and bake on a sheet pan. Enjoy as a healthy and satisfying breakfast or easy snack all week long. Satisfies all your chocolate cravings!

To add more nutrition and health, I’ve added a variety of good-for-you ingredients: buckwheat groats, rolled oats, chia seeds, pumpkin seeds, and nuts. They add crunch, as well as fiber, nutrition, and anti-oxidants.

For the Buckwheat, you may need a trip to the health food or natural food store (like Whole Foods or Bulk Barn). Leave them out, if you prefer. But if you can find them, they are so delicious and packed with anti-inflammatory properties.

But the best part is the decadent chocolate flavor. It comes from cocoa powder which is whisked with coconut oil and maple syrup. The smooth, dark chocolate sauce is poured over the dry ingredients. And baked until crunchy and nutty. YUM!

A breakfast treat with wholesome ingredients and SO MUCH intense chocolate flavor! Enjoy this healthy breakfast or snack that can be enjoyed with milk (like cereal) or with plain yogurt and a drizzle of maple syrup.

Ingredients:

• Rolled Oats. Look for rolled oats — not instant oats or steel-cut oats.
• Buckwheat. Buckwheat groats are tiny, triangular seeds. They are full of fiber, antioxidants, and many other vitamins and minerals. Nutrient-dense buckwheat groats are good for your heart, lower blood sugar, and aid the digestive process.
• Shredded Coconut Flakes. Adds sweetness and texture.
• Pecans. Crunchy and sweet. Swap with almonds, walnuts, or your favorite nut.
• Chia seeds. Adds nubby texture and more nutrition.
• Pumpkin or sunflower seeds. Another crunchy texture that’s very tasty.
• Dried Cranberries. Adds a sweet, fruity element. Can be swapped with dried cherries or any dried fruit.
• Cocoa Powder. Look for Dutch processed cocoa powder, sometimes labelled cacao powder or baking cocoa powder. It has a dark color and more intense chocolate flavor. I recommend Fry’s Cocoa Powder and President’s Choice Cocoa Powder (available here in Canada). They can be found in the bakery section at any local grocery store. For a specialty brand, try Valrhona or Ghirardelli cocoa powder. Or King Arthur Double Dark.

Cocoa Powder is unsweetened. Do not use Hot Chocolate mix, which includes added sugar, dried milk, and stabilizers.

• Coconut Oil. Can be swapped with any neutral cooking oil like grapeseed oil, canola oil, or vegetable oil.
• Maple Syrup. Adds sweetness. Swap with agave syrup or any other liquid sweetener.
• Vanilla Extract. Fragrant flavor.
• Ground Cinnamon. For subtle, dusky spice.
• Salt. Enhances all the flavors.

How to make Homemade Chocolate Granola:

1. Make chocolate syrup. In a medium bowl, whisk together the coconut oil, maple syrup, cocoa powder, and vanilla. 
2. Combine dry ingredients. In a large bowl, add the dry ingredients: rolled oats, shredded coconut flakes, nuts, chia seeds, pumpkin seeds, cinnamon, salt, and buckwheat groats.
3. Mix. Pour wet ingredients over dry ingredients. Using a spatula, mix well.
4. Bake. Spread onto a parchment-lined baking sheet in an even layer. Bake until nutty and golden brown.
5. Enjoy. Let the granola cool completely. Break apart into granola clusters or crumbles. Enjoy with yogurt or milk.

PRO Tips:

• Use parchment paper. Homemade granola is quite sticky when baked. The parchment paper will make it easier to remove from the baking sheet.
• Cool completely. The cooling process is essential for that crunchy texture.

How to achieve your favorite Granola Texture

Granola comes in different textures. Choose the texture you like best:

• Loose granola. A granola that is loose and separated. Easy to poor with no big chunks. To achieve this texture, stir as it cools with a metal spatula. As the granola cools, the ingredients will dry and not stick together.
• Granola Clusters. A chunky granola with big clusters that stick together in clumps. To achieve this texture, let it cool undisturbed. As the granola cools, it will harden and stick together. Afterwards, break apart with a metal spatula into granola clusters.

How to store:

• Store in an air-tight container. A large glass jar or Oxo storage container works well. Makes sure its air tight so it stays crunchy.
• Keep at room temperature. Store in the pantry, at room temperature. I recommend storing next to the cereal. That will make it easier for people to access.
• Cool completely first. Make sure the granola is completely cool before storing. Otherwise, the granola will spoil.

How to eat:

There are several options to enjoy this homemade granola!

• Cereal. Simply pour in a bowl and add milk of choice.
• Yogurt bowl. In a bowl, add natural yogurt with a drizzle of honey (or maple syrup). Sprinkle granola on top.
• Ice cream. Makes a great topping sprinkled on top of ice cream bowls with fruit.
• Trail mix. Transfer to a small bag and eat on-the-go, as you walk your favorite trails.
• Movie night snack. Pour into a bowl and munch as a movie night snack.

FAQ

More chocolate recipes:

• Dark Chocolate Mousse + Cashew Cream
• Chocolate Espresso Almond Cake
• Brown Butter Chocolate Chip Cookie