Chocolate Crunch Granola (vegan & healthy)

I tried my own vegan chocolate crunch granola for the very first time and it was a direct hit. So I spared no expense and effort to provide you with this wonderful recipe.

I was in the drugstore the other day and was happy to try a new cereal. I really wanted to eat chocolate cereal. And what can I say: I left the store more than disappointed. It was either very high in sugar or sweet whey powder. I don't really need that, to be honest.

So I read a bit and made my own recipe. It's full of healthy ingredients, incredibly delicious and really chocolaty! Not too much and not too little, just the right combination for me. It is rich in fibre and has very healthy fats and high in protein due to the nuts. You can also vary the recipe to suit your taste. If you don't like coconut for example and prefer a more fruity version then add dried cranberries, for instance.
Since I still had soy flakes at home and they are high in protein, I took a mix of oat and soy flakes. But wheat flakes, spelt flakes, millet flakes, ... There are no limits to your imagination.

A really big glass came out of my glass (capacity 1.8L). So this recipe is also great for Meal Prep. Just add soy yoghurt or plant drink, add fresh fruit or berries, done. This guarantees the perfect start to the day.

You prefer it fruity? Then take a look at my fruit-nut-rawnola.

If you like the recipe, feel free to leave me a review, comment or visit me at Instagram or Pinterest.

Chocolate Crunch Granola (vegan & healthy)

This Chocolate Crunchy Muesli is the best vegan variety compared to all the mueslis you've ever bought because it's super fast, full of healthy ingredients and the perfect base for the day!

Duration 10 + 20-30 minutes
Ingredients for 1 big jar
Dry ingredients:
  • 300g flakes (here: 250g tender oat flakes, 50g soy flakes)
  • 160g nuts (here: 80g almonds, 80g hazelnuts)
  • 50g cocoa powder
  • 20g shredded coconut¹
  • 1 pinch of salt
  • 1 teaspoon cinnamon
Moist ingredients:
  • 50g coconut oil¹
  • 130g liquid sweetener²
  • 1 teaspoon vanilla extract
  • 1 shot of plant drink (approx. 30g)
  1. preheat oven at 170°C with circulating air
  2. heat coconut oil slightly in a pot until it is liquid
  3. lightly mix all dry ingredients in a blender until it is firm to the bite (if you are not using a blender: chop nuts and mix all ingredients in a bowl)
  4. add vanilla extract and liquid sweetener to the coconut oil and mix
  5. then add the moist ingredients to the dry ones and mix until a sticky mass is formed
  6. if the mixture is not yet sticky enough, add a shot of milk³
  7. place on a baking tray lined with baking paper
  8. Bake on the middle rack at 170°C convection oven for 20-30 minutes (take care not to burn)
  9. to cool down, it is best to place the baking tray on a grid so that it is not so hot from below and move the finished granola from time to time so that it does not get damp from below during the cooling process
¹ If you do not like coconut, you can leave out the coconut flakes and replace the coconut oil with vegetable oil such as sunflower oil.
² I used date syrup. But you can also use e.g. maple syrup, rice syrup or agave syrup.
³ Before you bake it, I would advise you to try the granola and add some sweetness if necessary.
Nutritional values for 1 portion (50g)
235 kcal
vegan plantbased non dairy for kids simple quick refined sugar free high protein meal prep almonds sweet breakfast Breakfast high fibre cocoa chocolate hazelnut granola crunchy
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