Chocolate Almond Granola with Cocoa and Condensed Milk
Homemade granola combining toasted oats, almonds, and cocoa powder bound with almond butter, coconut oil, and sweetened condensed milk, then studded with chocolate chips. Rich, nutty, and deeply chocolate-forward, this granola works as a breakfast cereal with milk or yogurt, a snack eaten by the handful, or layered in parfaits. The condensed milk creates chewier clusters than typical granola, while cocoa powder delivers cocoa intensity throughout rather than just in melted chocolate coating.
Ingredients
Instructions
- 1
Preheat oven to 275 degrees F (275°F).
- 2
Combine almond butter and coconut oil in a medium saucepan. Heat over low, stirring often until smooth and melted together.
- 3
In a large bowl, stir together oats, sliced almonds, cocoa powder, and kosher salt.
- 4
Pour melted almond butter mixture over oat mixture and stir to combine. Add sweetened condensed milk and stir until fully incorporated.
- 5
Spread evenly onto a large baking sheet and bake for 25 minutes.
- 6
Remove from oven, sprinkle chocolate over granola, and stir to combine. Return to oven for 25-30 minutes.
- 7
Remove from oven and allow to cool completely at room temperature before breaking apart into clusters.
Tips
Spread granola in a single even layer on the baking sheet to ensure uniform toasting. Thick clumps may burn while thin areas undercook.
Resist stirring too vigorously after adding chocolate; gentle mixing prevents the chocolate from fully melting into the granola and keeps distinct chocolate bits throughout.
Good to Know
Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 1 month. Granola will soften slightly over time as it absorbs moisture.
Prepare up to 3 days in advance. Store cooled granola in an airtight container. Do not assemble with yogurt or milk until serving.
Serve with milk or yogurt as breakfast cereal, layer in parfaits with yogurt and fruit, or eat by the handful as a snack. Pair with coffee or tea.
Common Mistakes
Do not skip the full cooling time to avoid soggy or crumbly texture; the granola firms as it cools to room temperature.
Do not over-mix after adding chocolate to prevent it from melting completely and coating everything uniformly; you want distinct chocolate pieces.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use natural almond butter instead of traditional?
Yes, but oil may separate during storage. Stir in before using, or use powdered almond butter mixed with a small amount of water to replicate the consistency of traditional almond butter.
What if I want chunkier clusters?
After cooling, break granola into larger pieces by hand rather than letting it break naturally. Alternatively, reduce the final baking time by 5 minutes to keep the mixture slightly more moist and clumpy.
How long does this granola stay fresh?
In an airtight container at room temperature, it lasts 10-14 days. It will soften as it absorbs ambient moisture. Freezing extends shelf life to 1 month; thaw at room temperature before serving.