Breakfast/ Snacks

Chocolate No Oil Granola

This granola wooed me. It blew my socks off and then some. I wasn’t expecting it to turn out so darn crunchy!

Granola and chocolate are my two weaknesses in life, followed closely by sourdough and peanut butter. There are probably a few more at times but generally I can never say no to handle full of granola or a bar of the dark stuff especially from the freezer.

This recipe is one I can’t take credit for. It’s very lightly adapted from Feasting on Fruit who creates some amazing super simple recipes. She is a genius!

I couldn’t believe incredible this granola was and once baked you couldn’t even really detect or distinguish the puffed cereal which I wasn’t expecting. I don’t think it would work as a non chocolate version as they’d be visually off putting but that’s not to say I won’t try some variations SOON. This one is nearly gone already and I did demolish it single handedly.

As smoothie bowl topping, snack in hand or in a bag, with some yogurt of choice, though a beautiful thick rich Coyo coconut yogurt is definitely a good call.

Give this a whirl, it will take minutes and you won’t regret it. It’s SERIOUSLY clumpy…like all good granola should be!

Chocolate No Oil Granola

Print Recipe
By Serves: 6 - 8 Prep Time: 10 minutes Cooking Time: 15 minutes


  • 110g rolled jumbo oats
  • 50g crispy puffed rice cereal (gluten free if necessary)
  • 40g pinhead oats
  • 30g cocoa powder
  • Pinch of Pink Himalayan Rock Salt
  • 125ml maple syrup
  • 1 - 2 tbsp dark chocolate chips to stir through once cooled (optional)



Preheat oven to 180C (350F).


Mix together oats and cereal.


Mix together cocoa powder and maple syrup in a jug using a whisk. Add you're pinch of salt.


Add wet to dry and mix thoroughly until everything is well coated.


Spread onto a large baking tray lined with baking paper.


Bake for 15 minutes.


Allow to cool on the tray for at least 30 minutes. Transfer to a seal tight tub where it will keep for one to two week.s.


You can stir through some dark chocolate chips into individual servings or before storing once it's FULLY cooled.

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