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Yogurt and fruit topped with homemade granola

Chocolate Crunch Granola

A delicious and healthier alternative to store bought granola. Control the amount of sugar and oil by making your own homemade granola. Make this recipe your own by experimenting around with different flavourings and granola add ins. Elevate this recipe by adding in your favourite toasted nuts, or if you're allergic to nuts like me keep them out and use seeds.
Course Breakfast
Prep 5 minutes
Cook 35 minutes
Total 40 minutes
Author Emi


  • 3 cups old-fashioned oats*
  • ½ cup quinoa
  • ¼ cup flax seed milled
  • ¼ cup coconut shredded and unsweetened
  • 1 cup pumpkin seeds raw
  • ½ cup sunflower seeds raw
  • ¼ cup cocoa powder
  • ½ teaspoon salt
  • ¼ cup coconut oil
  • ½ cup agave
  • 1 teaspoon vanilla extract
  • 2 eggs whites frothed
  • ½ cup goji berries dried
  • ½ cup strawberries freeze dried
  • ½ dark chocolate chunks (I used Camino 71% bittersweet chocolate)


  1. Position the oven rack in the middle and preheat to 325 F.
  2. In a large mixing bowl, add oats, quinoa, milled flax seed, coconut, pumpkin seeds, sunflower seeds, cocoa powder, and salt. Stir to combine.
  3. In a medium sized microwave-proof bowl, add coconut oil and heat briefly for 20-30 seconds until melted. When melted, stir in agave and vanilla. Add the liquid mixture into the granola mixture and toss to coat evenly.
  4. In a medium sized bowl, add two egg whites (save the yolks for another use) and whisk until frothy. Add the frothed egg whites into the granola mixture and toss to coat evenly.
  5. Line a baking sheet (17.25 x 11.5 x 1 inch) with a silicon baking liner. Spread the granola mixture over the baking sheet. Using a spatula, press down on the granola to form an even packed layer. Bake for 35 - 45 mins, mixing* the granola halfway through baking. (Note: Use a spatula to flip a portion of the granola at a time. Try to keep the granola later in tact so you will end up with large chunks of granola when done. Using the spatula, firmly press the surface of the granola.)
  6. Remove the granola from the oven and let cool completely before adding goji berries, freeze dried strawberries, and dark chocolate chunks.
  7. Store in an airtight container in your pantry.

Recipe Notes

-*Can use 1 ½ C Old fashioned oats and 1 ½ C oatmeal grain blend such as Rogers Ancient Grains (contains oat, rye, barley, spelt and khorasan flakes, oat bran, millet, flaxseed, quinoa flakes)
-Feel free to swap out the seeds with nuts in this recipe (I used seeds due to my nut allergy)
-Store granola in an airtight container for up to 2 weeks. Granola can be stored in a freezer bag in the freezer for up to a month.
-The granola will feel a bit soft after baking, once it is cooled it will harden.