Chocolate Maple Granola

Indulge in the perfect combination of rich chocolate, crunchy oats, and the natural sweetness of maple with this homemade Maple Chocolate Granola. Made with Wabanaki Maple’s Dark Chocolate Infused Maple Syrup, this deliciously crunchy treat brings together rich cocoa flavours and sweet maple goodness for an indulgent twist on a breakfast favourite.

Perfect for topping yogurt, sprinkling over smoothie bowls, or enjoying by the handful, this granola adds a delicious chocolatey crunch to any occasion. Whether you're starting your morning or reaching for an afternoon snack, it's a sweet treat that's hard to resist.

Ingredients:

1 cup (100 g) rolled oats
¼ cup (20 g) shredded coconut (unsweetened)
2 tsp (~5 g) cocoa powder
¼ cup (60 ml) Wabanaki Dark Chocolate Infused Maple Syrup
1 Tbsp (15 ml) danola oil
¼ tsp (1.25 ml) Vanilla extract
⅛ tsp (0.75 ml) salt
1 Tbsp (15 g) dried cranberries, chopped

Instructions:

Preheat oven to 350°F (175°C). Line a sheet pan with parchment paper.
Combine the oats, flaked coconut, and cocoa powder.
Combine the dark chocolate maple syrup, oil, and salt. Add to the dry ingredients and mix thoroughly until evenly coated.
Spread the granola mixture evenly onto the prepared sheet pan and press down firmly.
Bake at 350°F (175°C) for 10–15 minutes, rotating the pan as necessary. Do not stir during this initial bake to encourage larger clusters.
Reduce the oven temperature to 300°F (150°C). Gently stir or turn the granola, keeping larger pieces intact, and continue baking for 12-15 minutes, stirring once halfway through.
Remove from the oven and cool completely, undisturbed. Once cool, break into clusters and mix in the dried cranberries.

Serving Suggestions

Top your favourite yogurt or parfait recipe with the chocolate maple granola
Crumble chocolate maple granola on top of French toast to add a chocolatey crunch.
Use chocolate maple granola to top apple or fruit crisps/crumbles instead of rolled oats.