Salted Brownie Granola

By Ashley | Breakfast

May 02

Horacio NEVER cooks or bakes with me! That is – until he heard me say I needed to make a batch of granola because we were down to less than a bag (oh, the panic!) He agreed to help me make a batch under one condition: CHOCOLATE.

I never had the expectation to make it taste like a brownie but after a generous (read: heaping) scoop of Dutch cocoa and cacao and a couple ounces of melted chocolate stirred in, basic granola received quite the makeover ๐Ÿ˜‰ The combo of nut butter and maple syrup definitely contribute to the dessert-like (yet nutritious) flavor and texture and are the perfect base for the saucy element to enrobe all those delish grains, nuts and seeds.  Using a few tablespoons of oat flour is ideal for granola that stays chunky rather than crumbling into little sad oat crumbs.

So before you stock up on the bagged store-bought variety, give this recipe a go! although, I must warn – your hands and counter-top will be messily covered in chocolate ๐Ÿ˜‰ Not the worst problem to have though – especially when you notice the heavenly scent of โ€œbrowniesโ€ waft through your house and find yourself snacking on warm chocolate-covered bliss!

This homemade breakfast staple *MAY* just become your favorite morning topping or perhaps even your nightly dessert when those brownie cravings strike! Enjoy =)

โค๏ธ๐ŸซSalted Brownie Granola ๐Ÿซโค๏ธ


1 1/2 c rolled oats

1/2 c sprouted buckwheat (like Lil Bucks

1/2 c mixed chopped nuts

1/4 c pepitas

1 tsp ground cinnamon

3 tbsp oat flour 

2 tbsp ground flax mixed with 5 tbsp water 

2 oz extra dark chocolate (80-90% cocoa) I like Divine brand

3 heaping tbsp Dutch-process cocoa

1/2 c nut butter

1/4-1/2 c pure maple syrup (depending on sweetness you prefer)

1 tsp vanilla extract

1/2 tsp fine Himalayan sea salt

Optional: flaky sea salt, cacao nibs or chocolate chips


Mix the dry ingredients (first 6) in a large bowl.

Chop the chocolate and gently melt it on the stovetop. 

Add the flax mixture, melted chocolate, cocoa, nut butter, maple syrup, vanilla, and salt to a separate bowl. Use a hand mixer (or whisk if your nut butter is drippy enough) to blend the wet ingredients until a smooth glossy mixture forms.

Pour the wet mixture into the oat mixture and stir VERY WELL until evenly coated. 

Stir in optional chocolate chips/cacao nibs and flaky sea salt

Line a sheet pan or cookie tray with parchment paper and spread the granola mixture onto the parchment about 1/4 inch thick.

Bake at 275 degrees for 10 minutes. Break into pieces and transfer any crispy piece to a container, and flip the remaining granola.

Continue to bake for 10-12 minutes until granola is slightly crisp. 

It will crisp up more as it cools! DO NOT over bake. Itโ€™s difficult to tell if itโ€™s burning since itโ€™s chocolate so if your oven runs hot start at 225 or 250 and reduce temperature halfway through if needed.

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