If you loved Cocoa Puffs and Rice Krispies growing up (guilty), you’re going to LOVE this granola. It’s super rich, chocolatey, chunky, with the perfect level of sweetness and saltiness. Everything about it is highly addictive—but it doesn’t have any of the corn syrup or nasty chemicals you’ll find in boxed cereal.
What makes this granola extra delicious is the quinoa puffs. It gives it that fun, crunchy, Rice Krispy-like texture, while adding protein and fiber. To make it rich and chocolatey, I’ve added a few tablespoons of mood-boosting cacao powder. It’ll feel like you’re indulging in a chocolate candy bar, without any of the guilt. I also added a spoonful of tahini, which helps bind the dry ingredients and make it even chunkier (not to mention chocolate + tahini is a match made in heaven).
The trick to getting these chunky clusters is to not stir the granola while baking, and letting it cool completely in the pan for 20-25 minutes after baking. Once it’s cooled, you can break it apart into pieces, which is the most satisfying part. The flavor of this granola really comes out when you have it with a bowl of fresh, cold almond milk—the clusters will soak and basically turn your bowl into creamy, chocolate milk.
- 2 cup rolled oats (this one is my favorite)
- 1 cup quinoa puffs (I order mine from nuts.com)*
- 1 cup coconut flakes
- 1/2 cup almonds, roughly chopped (preferably sprouted)
- 1/4 cup sunflower seeds
- 1/2 tsp salt (a little bit of salt goes a long way!)
- 1/4 cup coconut oil
- 1/3 cup + 2 tbsp maple syrup**
- 3 tbsp cacao powder
- 1 tbsp tahini
- 1 tsp vanilla extract
Makes about 5-6 cups
The recipe was based off of my Classic Maple Granola recipe.
*TO REPLACE QUINOA PUFFS: Simply use an extra cup of rolled oats—it’s still delicious.
**FOR SWEETNESS: I found 1/3 cup + 2 tbsp of maple syrup to be the perfect level of sweetness (and the perfect amount to bind the granola), but you can adjust from 1/3 cup as you please!
- Preheat oven to 300F/150C.
- In a large bowl, add oats, quinoa puffs, coconut flakes, almonds, sunflower seeds and salt. Stir well.
- In a small saucepan, melt coconut oil over low-medium heat. Once the coconut oil is melted, remove from stove and add maple syrup, cacao powder, tahini and vanilla extract. Whisk to combine. It should become a thick chocolate sauce.
- Pour the chocolate sauce into the large bowl, while stirring the mixture. Stir until dry ingredients are well coated.
- Spread the granola mixture evenly on a baking sheet. Press down and arrange tightly with a spatula.
- Bake in the oven for 20-25 minutes. (Note: Ovens are different so check yours around the 20 min mark to see if it needs to be baked for longer.)
- Remove from oven and let it cool for 20-25 minutes. This is when the granola gets chunkier and crispier!
- Store in airtight container/jar. I love having this with fresh almond milk for breakfast. A bowl of chocolate heaven.
Let me know if you try this! Tag me on Instagram or #thehealthyhour if you do.
Photographs by Frances F. Denny
Did you make this?
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