Healthy One-Bowl Chocolate Granola
Yields: 8 servings
This granola is a chocolate lover’s dream! So rich, so chocolaty, and perfectly crisp and crunchy — exactly the way I love my granola to be! For a quick and easy breakfast, add it to a bowl and top with milk, or layer it with fruit and yogurt for a breakfast parfait. It also tastes amazing eaten plain on its own as a snack! This granola will keep for at least one week (if not longer!) when stored in an airtight container at room temperature.
  1. Preheat the oven to 325°F, and line a large rimmed baking sheet with a silicone baking mat (highly recommended!) or parchment paper.
  2. In a large bowl, whisk together the egg whites until the egg whites are broken up and slightly bubbly. Stir in the maple syrup. Stir in the cocoa powder until fully incorporated with no clumps. Pour in the brown rice cereal and oats, and gently stir with a spatula until both cereals are evenly coated.
  3. Spread the mixture evenly onto the prepared pan. Bake at 325°F for 20 minutes. Gently stir and move the clusters around the pan to break up the granola and prevent the bits closest to the edge from burning. Bake for an additional 10 minutes, then gently stir again. Bake for an additional 4-7 minutes (for a total of 34-37 minutes), or until the granola is crunchy. Cool the granola completely to room temperature on the pan before transferring to an airtight container.
Notes: As written, this granola isn’t overly sweet. It tastes similar to 75% dark chocolate. For sweeter granola, use 2 egg whites and 6 tablespoons (90mL) maple syrup instead. The baking time and temperatures will remain the same.

Honey, brown rice syrup, or agave may be substituted for the pure maple syrup.

Quick cooking oats (also called “instant” or “one-minute” oats — and the gluten-free version, if necessary!) may be substituted for the old-fashioned oats. I don’t recommend substituting steel cut oats.

Regular crisp rice cereal (i.e. Rice Krispies) may be substituted in place of the brown rice cereal.

The brown rice cereal adds a big crunch to your granola clusters without any extra oil or butter. It’s such a great trick, and I use it in all of my granola recipes! (If you check the ingredients in your favorite store-bought granola cereals, I bet some of them use rice cereal as well!)

You do NOT end up with bits of egg in your granola! It’s just like when you put eggs in cookie dough. You don’t end up with chunks of scrambled cooked eggs in your cookies, right? Same thing here! You thoroughly mix together the ingredients so you’ll never see bits of cooked egg in your granola. I promise!

DOUBLE CHOCOLATE GRANOLA: Once the granola has fully cooled at the end of Step 3, sprinkle 2-4 tablespoons (28-56g) of miniature chocolate chips over the top of your granola before transferring it to an airtight container.

DAIRY-FREE CHOCOLATE GRANOLA: No modifications needed!

GLUTEN-FREE CHOCOLATE GRANOLA: Use certified gluten-free brown rice cereal (this is the one I use!) and certified gluten-free oats (these are my favorite old-fashioned oats and these are my favorite quick-cooking oats!).

HOW TO FREEZE GRANOLA: Line a baking sheet with foil (for easy clean-up!). Arrange the fully cooled granola in a single layer on the foil. Place in the freezer for 2 hours or until fully frozen. Transfer to a zip-topped bag lined with a paper towel, and squeeze out as much air as you can before sealing the bag and placing it in the freezer. (I think it tastes SO good frozen!!) After thawing the granola, it’ll be a little bit chewy, so spread it out on a baking sheet in a thin even layer. Bake at 325°F for 6-9 minutes or until it turns crisp and crunchy again!

{gluten-free, dairy-free, clean eating, low fat}
Recipe by Amy's Healthy Baking at