Healthy Chocolate Olive Oil Granola (NO nut butter)

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This Chocolate Olive Oil Granola is a healthy snack that doubles as dessert with delicious cocoa flavor and perfect amount of sweetness. It is mega crisp and crunchy with nutritious ingredients and comes together so easily without any special equipment and no stovetop. This recipe doesn't use any nut butter as well, so you have the option to make it completely nut-free. Instead of peanut butter, the oats are bound by a mixture of ground flax seeds and water that thickens up slightly. Enjoy this with yogurt or milk, or by the handful when you crave that satisfying crunch! In case you're looking for more granola recipes, check out my Big Cluster Tahini Date Granola too.

chocolate olive oil granola on a baking sheet with wooden spatula

WHY THIS RECIPE WORKS

Easy to make - this recipe comes together so quickly all by hand. If you use a scale to measure the ingredients, then you really only need to dirty two bowls. It's easy clean-up!
Healthy granola - there are plenty of nutritious ingredients that make up this granola recipe that you will feel so good about eating it.
No nut butter - I love using nut butters in granola, like my Chocolate Peanut Butter Granola, but sometimes I want something simpler and the option to leave out nuts entirely is great for school lunchboxes.
Rich chocolate flavor - cocoa powder and crunchy cacao nibs add smooth chocolate taste.
Crispy and granola clumps - ground flax seeds help bind the oats to give you these satisfying clusters. Baking it as a firm, flat layer also helps to compact it for extra clumpiness.
Perfect for snacking - this granola is so satisfying! From the intense crunch, to the chocolate flavor, complex sweetness and satiating ingredients. It makes a great snack and dessert for any time of day.

INGREDIENTS FOR CHOCOLATE OLIVE OIL GRANOLA

Rolled oats - regular large flake rolled oats are the base of this granola recipe.
Quick oats - I like to use a portion of quick oats because they are broken down slightly and will absorb some moisture for a delicate crispy texture. You can also just use all rolled oats.
Almonds - I love to add almonds to granola, and you can use any other type of nut such as peanuts, pecans, cashews or hazelnuts.
Sunflower seeds - these add crunch and delicious nutty taste.
Cocoa powder - this is where all the chocolate flavor will come from.
Cacao nibs - I love the crunch and the intense bitter chocolate taste. You can also substitute with more seeds.
Flax seeds - you can purchase pre-ground flax seeds (flax meal) or grind them yourself in a coffee grinder. This will be the binding agent that holds the oats together.
Olive oil - a bit of oil helps coat the oats and make them nice and crunchy. I love the taste of olive oil with chocolate.
Salt - this is important to balance the sweetness and bring out all of the other flavors.

STEP BY STEP INSTRUCTIONS

Homemade granola is so easy to make! You'll never need to get the store-bought version again!

STEP 1). Combine the dry ingredients. Combine oats, chopped almonds, sunflower seeds and cacao nibs in a large bowl. Mix it all together so it is evenly blended.
STEP 2). Combine the wet ingredients. Combine cocoa powder and ground flax seeds in a small bowl. Mix in hot water until it resembles a smooth but thick chocolate mixture. Stir in olive oil, honey and salt.
STEP 3). Combine the wet and dry ingredients. Pour the cocoa mixture into the bowl with the oat mixture and mix thoroughly until everything is well coated.
STEP 4). Lay it flat. Spread the granola onto a 12x17-inch baking sheet in an even layer. You can line it with parchment paper if you are worried about sticking, but I often just press it into my non-stick or seasoned baking tray. Press it down firmly into the pan corner to corner.
STEP 5). Bake. Place in a cold oven and turn it on to 350°F. Once it reaches temperature (i.e. once it is pre-heated), continue to bake undisturbed for 10 minutes, then rotate the pan and continue baking for 5-10 minutes until golden brown. It will still feel soft, but it should not feel tacky. Turn the oven off and leave it in for another 10 minutes to dry out and crisp up. Remove from the oven and sprinkle the chocolate chips on top.
STEP 6). Cool. Allow it to cool COMPLETELY to room temperature before lifting it off of pan. It will firm up as it cools and then you will be able to break it into large clusters. Use a firm spatula or flat wooden spoon spatula to get underneath the granola, lift it and break it up. The chocolate chips should still be slightly melted and it will coat the granola as you stir it. Store it in airtight jars or containers in a cool dry place.

EXPERT BAKING TIPS FOR CHOCOLATE OLIVE OIL GRANOLA

For big clusters, do not toss the granola during baking. Pat it firmly into a sheet pan in an even layer. Rotate the pan halfway through baking to ensure it bakes evenly. Then let it cool completely in the baking sheet without stirring. Once cooled, break it up into big pieces.
Let the granola cool completely before storing. If you store it while still warm it will steam and lose its crunchiness.
Do not over bake or it can burn easily. If your oven runs hot, then bake at 300 degrees F so it cooks evenly.

RECIPE FAQ

What is a substitute for olive oil?

You can replace olive oil with coconut oil or any neutral oil such as canola oil or sunflower oil.

Can I substitute rolled oats for quick oats?

This granola recipe uses large flake old fashioned rolled oats and just some quick oats. The difference is the size. Rolled oats are literally rolled over by stainless steel drums to flatten them and help them cook faster. Quick oats are processed one step further by then chopping them up a bit so they cook in just a minute or two. They will absorb moisture more quickly. Using all quick oats will create a very delicate and crumbly granola.

How do I store chocolate olive oil granola?

To store your granola, make sure it has cooled completely. Then store it in an airtight container at room temperature for up to 1 month.

Can I freeze granola?

I do not recommend freezing granola since there is no need to when it lasts for weeks in an airtight container. However, if you are the bulking up type, you can freeze it in a resealable freezer bag for up to 3 months. It will not be quite as crispy once thawed.

If you love oats, check out these recipes!

Small Batch Chocolate Chip Banana Muffins Thick & Chewy Breakfast Cookie Recipe Gooey Almond Oatmeal Chocolate Chip Cookie Bars (gf, df option) Spiced Fig Crumble Bars with Salted Caramel Drizzle Chocolate Honey Nut Granola Clusters Ultimate Monster Cookies

If you love making healthy snacks, try these recipes:

Chocolate Olive Oil Granola (no nut butter)

Christina Marsigliese, Food Scientist MSc.

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Prep Time 10

Cook Time 30

Servings 5 cups

Ingredients

2 cups (200g) rolled oats
1 ½ (150) quick oats
1 cup (140g) whole raw almonds, coarsely chopped
¼ cup (40g) sunflower seeds
¼ cup (25g) cacao nibs (optional - can replace with more seeds)
3 tablespoon (18g) cocoa powder (I prefer this Dutch cocoa or this one)
1 tablespoon (5g) ground flax seeds
3 tablespoon (45ml) hot water
3 tablespoon (45ml) olive oil
⅓ cup plus 1 tbsp (130g) honey
¼ teaspoon kosher salt
¼-½ cup (42-85g) mini dark chocolate chips

Instructions

Combine oats, chopped almonds, sunflower seeds and cacao nibs in a large bowl. Mix it all together so it is evenly blended.
Combine cocoa powder and ground flax seeds in a small bowl. Mix in hot water until it resembles a smooth but thick chocolate mixture. Stir in olive oil, honey and salt.
Pour the cocoa mixture into the bowl with the oat mixture and mix thoroughly until everything is well coated.
Spread the granola onto a 12x17-inch or 13x18-inch half sheet pan in an even layer. You can line it with parchment paper if you are worried about sticking, but I often just press it into my non-stick or seasoned baking tray. Press it down firmly into the pan corner to corner.
Place in a cold oven and turn it on to 350°F. Once it reaches temperature (i.e. once it is pre-heated), continue to bake undisturbed for 10 minutes, then rotate the pan and continue baking for 5-10 minutes until golden brown. It will still feel soft, but it should not feel tacky. Turn the oven off and leave it in for another 10 minutes to dry out and crisp up. Remove from the oven and sprinkle the chocolate chips on top.
NOTE: if you prefer a looser granola, toss it halfway through baking when you go to rotate the pan.
Allow it to cool COMPLETELY to room temperature before lifting it off of pan. It will firm up as it cools and then you will be able to break it into large clusters. Use a firm spatula or flat wooden spoon spatula to get underneath the granola, lift it and break it up. The chocolate chips should still be slightly melted and it will coat the granola as you stir it. Store it in airtight jars or containers in a cool dry place.