My favorite flavor of yogurt is pomegranate, followed closely by raspberry. I never expected to love pomegranate yogurt, especially since I don’t love pomegranates on their own, but it’s really won my heart. And the best way to eat it is with something chocolate on top. The creamy, tart and sweet yogurt with deep, dark chocolate is just too good for words.

Of course after I loaded up my shopping cart with pomegranate yogurt over the weekend I came home and immediately decided to make chocolate granola. The last time I had chocolate granola it was store-bought and—though good—it was really lacking something: More chocolate. This granola has cocoa powder baked onto the oats, and then is hit with melted chocolate and chocolate chips after it’s done. The result is pure clustery chocolate goodness.

Give this granola a nutty twist by mixing in toasted almonds or salted peanuts along with the chocolate chips.

Double Chocolate Granola

Prep time: 10 minutes

Cook time: 35 minutes

Ingredients(Makes about 2 3/4 cups):

• 2 1/4 cups rolled oats
• 2 Tablespoons oil
• 1/3 cup cocoa powder
• 1/4 cup cane sugar
• 1/4 teaspoon salt
• 2 Tablespoons liquid sweetener
• 2 Tablespoons water
• 1/2 cup chocolate chips, divided

Method:

1. Preheat your oven to 350 degrees.
2. In a large bowl, mix together the oats, oil, cocoa powder, cane sugar, salt, sweetener, and water.
3. Lay the uncooked granola on a non-stick baking tray in a 1/2-inch thick layer.
4. Bake for 30-40 minutes, breaking up the oats occasionally until they’re stiff and dry.
5. Transfer the hot granola into a bowl with 1/4 cup of chocolate chips. Mix the granola as the chocolate chips melt, covering them with the melted chocolate.
6. Once the granola has cooled completely, toss the granola to break apart any large clusters and add in the other 1/4 cup chocolate chips.
7. Serve in an airtight container at room temperature for up to 2 weeks.  

I’m going to need more yogurt.

Granola is quickly becoming one of my favorite foods. I’ve been eating it morning, noon, and night. It’s just a matter of time before I buy some oversized glasses and Toms and join a coop.

It’s so much more appealing to make your own because it gives you an endless possibility of flavors. You can have chocolate, banana, peanut granola one morning and maple almond granola the next. And since oats are cheap(well, unless you’re stuck buying name-brand certified gluten-free oats—but let’s not go there), it’s not a meal that’s going to bleed your pockets dry.

The hint of cinnamon in this recipe adds a familiar warmth that doesn’t overpower the other flavors. Make sure to use a tasteless oil like canola or safflower unless you’re looking to add the flavors of coconut or extra virgin olive oil into the mix.

Maple Almond Granola

Prep time: 5 minutes

Cook time: 35 minutes

Ingredients(Makes about 3 cups):

• 2 1/2 cup oats*
• 6 Tablespoons maple syrup
• 2 Tablespoons neutral flavored oil
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/3 cup raisins
• 1/4 cup + 2 Tablespoons shaved almonds

*Make sure these are certified gluten-free if you’re dealing with a gluten allergy.

Method:

1. Preheat your oven to 325 degrees.
2. In a large bowl, mix together the oats, maple syrup, oil, salt, and cinnamon.
3. Lay the oats out in a 1/2-inch thick layer on a baking tray. Bake for 30-35 minutes until the oats are crispy and toasted, occasionally breaking the granola with a fork or other utensil while it bakes.
4. Remove the granola from the oven and let it cool completely.
5. In a separate bowl, combine the granola, raisins, and almonds and toss together until completely mixed.
6. Store in an airtight container at room temperature.

You can toast the almonds for an extra level of nuttiness before adding them to the granola. I’d also suggest adding almond extract to the raw oats before baking for a kick of flavor but it’s not necessary.

First granola bars, now granola; I’m on an oaty roll. 

I’ve never been particularly fond of granola until I had Love Grown Foods’ cocoa granola last Summer. I didn’t realize something could be so chocolaty and also healthy. Every time I’ve made granola myself in the past it never clumped; this recipe clumps. The banana chips and peanut butter naturally pair with the chocolate. It’s really a winner. 

Want to make it a little more delicious? Add in 1/3 cup of chocolate chips after the granola has cooled. This recipe is also vegan as is but I didn’t want to call it that because I ate mine with a big bowl of cow’s milk yogurt.

Elvis Granola

Prep time: 5 minutes

Cook time: 25 minutes

Ingredients(Makes about 3 1/2 cups):

• 2 1/2 cups quick-cooking oats*
• 1/3 cup maple syrup
• 2 Tablespoons oil
• 1/4 cup cocoa powder
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1/2 cup roasted peanuts
• 1/2 cup banana chips, crushed

*To make this gluten-free make sure to use gluten-free oats.

Method:

1. Preheat your oven to 350 degrees
2. In a bowl, mix together the oats, maple syrup, oil, cocoa powder, vanilla extract, and salt thoroughly.
3. Lay the oats out on baking tray and press down until the oats are about 1/2 an inch thick.
4. Bake for 25 minutes, gently shaking the tray every 5 minutes or so.
5. Remove from the oven and let the granola cool.
6. Once cool, break the granola up and mix with the peanuts and banana chips. Store in a sealed container for up to a week.

I can’t understand people who eat granola with milk. Yogurt is granola’s best friend; you can’t break them up.