Chocolate Spiced Granola

Chocolatey Granola

Here’s a variation of the Caveman Granola that I absolutely love. Chocolate is perfect any time of the day — especially when it comes in such a wholesome package.

When you can, add more chocolate. That’s my motto! This version of RHR granola is sinful, chocolate-y, and decadent.

Chocolate Spiced Granola
A Recipe by Diana Keuilian
Cook time
Total time
Serves 12

  • 3 Tablespoons coconut oil, melted
  • 3 Tablespoons raw honey, melted
  • 1 Tablespoon vanilla extract
  • ½ teaspoon almond extract
  • 1 cup unsweetened coconut flakes
  • 1 cup walnuts, chopped
  • 1 cup pecans, chopped
  • ½ cup sprouted pumpkin seeds
  • ½ cup macadamia nuts, chopped
  • ¼ cup unsweetened cocoa powder
  • 2 Tablespoons flax seeds, ground
  • 2 Tablespoons chia seeds, ground (optional)
  • 2 teaspoons cinnamon, ground
  • 1 teaspoon nutmeg, ground

  1. Preheat oven to 300 degrees F. Lightly grease baking sheet with coconut oil.
  2. Melt the coconut oil and honey together over low heat. Remove from heat. Mix in the vanilla and almond extracts.
  3. In a large bowl combine all of the remaining ingredients, then mix in the coconut oil mixture until evenly coated.
  4. Spread granola over prepared pan. Bake for 10 minutes, stir, and then bake for another 10 minutes or until golden brown.

Calories: 197     Fat: 17g     Carbohydrates: 9g     Sugar: 5g     Sodium: 3mg     Fiber: 3g     Protein: 5g    

Chocolatey Granola



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