Introduction

This healthy homemade granola is a delicious and nutritious snack that’s easy to make. Packed with oats, nuts, and warm spices, it’s perfect for breakfast or anytime you need a crunchy treat. Plus, it’s naturally sweetened and includes rich chocolate flakes for an extra indulgence.

Healthy Homemade Granola with Chocolate and Spices Recipe - Recipe Image

Ingredients

200 g rolled oats (2 cups)
100 g hazelnuts (1 cup)
50 g shredded or desiccated unsweetened coconut (½ cup)
2 tsp ground cinnamon
1 tsp ground cardamom
1 pinch of salt
1 tbsp brown sugar (optional)
60 ml melted coconut oil (¼ cup)
60 ml honey (¼ cup)
2 tsp vanilla extract
1 egg white (from 1 egg)
40 g chocolate flakes or dark chocolate chips (¼ cup)

Instructions

Step 1: Place all dry ingredients—rolled oats, hazelnuts, coconut, cinnamon, cardamom, salt, and brown sugar if using—in a large bowl.
Step 2: In a separate small bowl, combine the melted coconut oil, honey, and vanilla extract.
Step 3: Mix the wet ingredients with the dry ingredients until well combined.
Step 4: Beat the egg white in a clean bowl until it becomes foamy, then fold it gently into the granola mixture to help bind the ingredients.
Step 5: Line a baking sheet with parchment paper. Spread the granola mixture evenly and press down firmly with a spatula to form a compact layer, similar to a large granola bar.
Step 6: Bake in a preheated oven at 150°C (300°F) for 30–40 minutes. Halfway through baking, carefully flip large clusters of granola and press down again with the spatula for even cooking.
Step 7: Bake until the granola turns lightly golden; avoid overbaking to prevent burning. The granola will firm up as it cools.
Step 8: Immediately after removing from the oven, sprinkle the chocolate flakes over the granola. The residual heat will melt the chocolate, helping it stick to the clusters.
Step 9: Turn off the oven and return the granola to the warm oven to cool completely. This helps the clusters set and become crispy.

Tips & Variations

Swap hazelnuts for almonds or walnuts for a different nutty flavor.
For a vegan version, replace the egg white with aquafaba (chickpea water) whipped until foamy.
Add dried fruits like cranberries or raisins after baking for extra sweetness and texture.
If you prefer less sweetness, reduce the amount of honey or omit the brown sugar entirely.

Storage

Store your homemade granola in an airtight container at room temperature for up to two weeks. Keep it away from moisture to maintain its crispness. To re-crisp granola that softens, spread it on a baking sheet and warm it in a low oven (around 120°C/250°F) for 5–10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of hazelnuts?

Yes, you can substitute hazelnuts with almonds, walnuts, pecans, or any nuts you prefer. Just keep the quantity the same for consistent texture.

Why is the egg white used in this recipe?

The egg white acts as a binder, helping the granola clusters stick together and crisp up nicely during baking. If you want to avoid egg, aquafaba is a great vegan alternative.

Healthy Homemade Granola with Chocolate and Spices Recipe

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★★★★★

4.8 from 143 reviews

This Healthy Homemade Granola recipe combines wholesome rolled oats, crunchy hazelnuts, and rich coconut with aromatic spices like cinnamon and cardamom. Naturally sweetened with honey and lightly bound with egg white, it bakes to golden perfection and is topped with melted dark chocolate flakes for a decadent yet nutritious breakfast or snack option.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: About 8 servings (approx. 2 cups granola) 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

200 g rolled oats (2 cups)
100 g hazelnuts (1 cup)
50 g shredded or desiccated coconut, unsweetened (½ cup)
2 tsp cinnamon powder
1 tsp cardamom powder
1 pinch of salt
1 tbsp brown sugar (optional)

Wet Ingredients

60 ml coconut oil, melted (¼ cup)
60 ml honey (¼ cup)
2 tsp vanilla extract
1 egg white (from 1 egg)
40 g chocolate flakes or dark chocolate chips (¼ cup)

Instructions

Combine Dry Ingredients: Place the rolled oats, chopped hazelnuts, shredded coconut, cinnamon powder, cardamom powder, salt, and brown sugar in a large mixing bowl. Stir well to evenly distribute all dry components.
Combine Wet Ingredients: In a separate small bowl, mix the melted coconut oil, honey, and vanilla extract until well blended.
Mix Wet and Dry Ingredients: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir thoroughly to ensure all the oats and nuts are evenly coated.
Beat Egg White: In a clean bowl, beat the egg white until foamy using a whisk or electric mixer. This helps to bind the granola clusters together.
Incorporate Egg White: Fold the whipped egg white gently into the combined granola mixture, mixing thoroughly until everything is well combined.
Prepare Baking Sheet: Line a baking sheet with parchment paper. Transfer the granola mixture onto it and firmly press it down using a spatula to compress it into a large, bar-like shape.
Bake: Preheat the oven to 150°C (300°F). Bake the granola for 30 to 40 minutes. About halfway through baking, carefully flip over large clusters of granola and press them down again with the back of a spatula. Return to the oven to finish baking.
Monitor Doneness: Bake just until the granola is lightly golden on top. Avoid overbaking as the clusters will crisp up further while cooling.
Add Chocolate Topping: Remove the granola from the oven and immediately sprinkle the chocolate flakes over the top. The residual heat will melt the chocolate and help it stick to the clusters.
Cool in Oven: Turn off the oven and place the baking sheet with granola back inside. Let it cool completely in the turned-off oven to allow it to set and become crispy.
Store: Once cooled, transfer the granola to an airtight container. Store at room temperature for up to 2 weeks to enjoy fresh, crunchy granola anytime.

Notes

For a vegan version, omit the egg white or substitute with a flax egg, but binding may be slightly different.
Use dark chocolate to keep sugar content lower and add rich flavor.
Pressing the granola mixture firmly ensures chunkier granola bars rather than loose granola.
Flipping the granola halfway through baking promotes even toasting and browning.
Store granola in a cool, dry place in an airtight container to maintain crispness.

Keywords: healthy granola, homemade granola, baked granola, oat granola, hazelnut granola, cinnamon granola, breakfast granola, granola bars