Sugar-Free Chocolate Granola: crunchy, healthy, and delicious!
Granola is one of the most loved breakfast preparations because it combines practicality and taste in one go. Just a few tablespoons in milk, yogurt, or as a topping for a smoothie bowl, and the day starts with energy.
In this version, I wanted to create a sugar-free chocolate granola, crunchy and very tasty, designed for those looking for a homemade, genuine alternative that’s different from the classic packaged options.
The secret of this recipe lies in the balance of ingredients: unsweetened cocoa provides all the chocolate aroma, while natural sweetness comes from the apple mousse and blended dates, replacing sugars and syrups.
Crispness is provided by the whole oat flakes, toasted hazelnuts, and coconut flour, which also acts as a natural binder. The result is a granola that’s compact, with small clusters that are delightful to munch on.
Another advantage of making it at home is that it can be easily customized: you can use almonds instead of hazelnuts, add sunflower or pumpkin seeds, or enrich it with pieces of dark chocolate once cooled. This way, you’ll have a different granola each time, perfect for adapting to your tastes and pantry.
Unlike many industrial versions, this granola is naturally sweet, without refined sugars or added oils: just simple and genuine ingredients that turn into a nutritious and tasty breakfast.
It keeps well in a glass jar and becomes a practical solution for those who love to start the day with something light but full of flavor.
If you love chocolate, this chocolate granola without added sugars will become your new favorite breakfast: crunchy, delicious, and truly irresistible.
Also in a spoon version and without Bimby.
READ THE F.A.Q. AT THE BOTTOM OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 14 oz
- Cooking methods: Oven
- Cuisine: Healthy
- Seasonality: All Seasons
Ingredients
- 2 cups whole oat flakes
- 1/2 cup apple mousse (or 100% natural pear)
- 3 organic pitted dates
- 2 tbsp almond butter (100% natural)
- 2 tbsp unsweetened cocoa powder
- 1/4 cup whole hazelnuts
- 3 tbsp coconut flour
- 2 tbsp flax seeds
- 1/2 tsp vanilla (in powder)
- 1/4 cup dark chocolate chips
Tools
- Food Processor
Steps
Preheat the oven to 320°F.
Place the hazelnuts and a tablespoon of oat flakes taken from the total amount into the bowl. Close with the measuring cup on the lid and chop for 1 sec / Turbo; check and, if necessary, repeat. Then transfer the mixture to a small bowl and proceed.
Pour in the pitted dates (if they are hard, let them soften for 10′ in warm water), nut butter, vanilla, and apple puree; 10 sec / speed 4.
Scrape down the sides of the bowl with a spatula and add all the other ingredients (except the chocolate chips) and the previously chopped hazelnuts: 20 sec / reverse / speed 2, stirring if necessary.
Check the result.
Spread the granola on a baking sheet lined with parchment paper and bake for about 20 minutes.
Out of the oven, wait for the granola to be completely cool, then add the chocolate chips and store in a jar.
Traditional Version:
Preheat the oven to 320°F. Line a baking sheet with parchment paper.
In a bowl, mix apple puree, nut butter, and vanilla until smooth.
Chop the hazelnuts with the dates and a tablespoon of oat flakes in a food processor using pulse (to avoid making everything too fine).
Separately, combine: oat flakes, cocoa, flax seeds, coconut flour, and chopped hazelnuts with the dates.
Pour the liquid mixture over the dry ingredients and stir with a spoon until everything is evenly moistened.
Transfer to the baking sheet and spread evenly.
Bake for about 20 minutes, stirring halfway through to brown evenly.
Let cool completely before adding the chocolate chips.
Let cool completely before adding the chocolate chips.
Sugar-Free Chocolate Granola (by tablespoons)
Oat flakes 180 g → about 18 heaping tablespoons.
Mousse 100 g.
Pitted dates (3 dates) → leave as is, no need to convert.
Almond butter 25 g → about 2 level tablespoons.
Unsweetened cocoa 15 g → about 2 heaping tablespoons.
Hazelnuts 40 g → about 4 heaping tablespoons (whole or coarsely chopped).
Coconut flour 20 g → about 3 level tablespoons.
Flax seeds 20 g → about 2 heaping tablespoons.
Vanilla → to taste (half a teaspoon of extract or seeds from half a pod).
Chocolate chips 40 g (to add after baking) → about 3 heaping tablespoons.
Make the date paste: blend pitted dates with 2 tablespoons of water until a thick paste forms. (If too dry, soak for 10′ in lukewarm water).
Chop the hazelnuts with a tablespoon of oat flakes taken from the total amount.
Mix the dry ingredients: in a bowl, combine oat flakes, cocoa, chopped hazelnuts, and coconut flour.
Add the wet part: pour in the date paste, fruit puree, and nut butter and mix well. If the mixture is too dry, add an extra tablespoon of water. It should be crumbly but not dry.
Baking: spread the mixture on a baking sheet lined with parchment paper, forming a thin layer. Bake at 320°F in a preheated oven for 20 minutes, stirring halfway through.
Cooling: let cool completely, then add (if desired) the chocolate chips.
Tips:
For a crunchier granola: after baking, turn off the oven and leave it to cool inside with the door ajar.
More energy for breakfast: add a mix of seeds (chia, pumpkin, sunflower) along with the flax seeds.
To vary the taste and aroma: replace vanilla with a pinch of cinnamon or grated orange zest.
Extra indulgence: add half of the chocolate chips before baking and half after: small chocolate clusters will form.
Ideal portion: 30 g (3 heaping tablespoons) for breakfast, to pair with yogurt or plant-based milk.
FAQ (Questions and Answers)
Can I replace dates with another sweetener?
Yes, you can use dried figs or soaked raisins. Alternatively, 2 tablespoons of honey or agave syrup (but it will no longer be “sugar-free”).
How long does homemade granola last?
In an airtight jar, it stays crunchy for about 1 week. To keep it perfect for longer, store it in a dry and cool place.
Is it suitable for those following a vegan diet?
Yes, just choose a vegan-certified dark chocolate (some may contain milk powder).
Why make granola at home instead of buying it?
A commercial granola package weighs on average 300–400 g, exactly the quantity you get with this recipe. The difference is in the ingredients: here you find only whole oat flakes, cocoa, nuts, and 100% natural mousse, without added sugars or refined oils. Plus, you can customize it to your liking and it bakes in just 20 minutes: the energy consumption is minimal, while the taste and health benefits are maximal.
