Chocolate Granola Recipe for Camping (Gluten-free, Vegan, Dairy-free)
If like me, you’re the type of person who won’t say no to dessert for breakfast, then this is right up your alley. I’ve always found that homemade granola is the bomb compared to store-bought granola, but this chocolate granola recipe takes homemade granola to a whole different level. It’s delicious and feels naughty, even though this recipe is actually really healthy. The list is ingredients is really short and you can customize it depending on your pantry.
When going camping or backpacking, I’m always looking for yummy breakfasts that are going to be nutritional, quick to prepare and light in the backpack. This chocolate raspberry granola certainly ticks all the boxes and it’s vegan to boot.
I was inspired by a recipe on REI’s blog and theirs is certainly a great base, but I wanted to improve on it by adding seeds and baking the granola separately from the coconut flakes to avoid them burning. The first time I made it, we were backpacking in the summer with my husband and my 13-year-old in the Lake District, one of the crown jewels of British nature. The weather was glorious the first morning, rainy and misty the second morning, and we were surrounded by free-roaming sheep to add to that particular Lake District atmosphere.
What To Drink with Chocolate Granola
As the granola is quite sweet (though you could reduce the amount of maple syrup), it was perfectly balanced by a nice cup of Earl Grey tea for my daughter and I. My husband, who drinks coffee in the morning, was not as convinced by the combo.
In terms of maple syrup, it may seem like a luxury in the UK where it’s sold in small quantities at the price of gold, but fortunately in the US, it’s a lot easier to find. I order mine by half-gallons on Amazon (yes, they deliver in the UK) and love this 100% Vermont Maple Syrup grade A. I would not substitute honey, as it would end being a very sticky mess, but I guess that agave syrup would make a good substitute, though the taste would be different.
Now, let’s talk oats. This recipe uses jumbo oats, the type of big oats that doesn’t become mushy when mixed with the wet ingredients. I like Irish Organic Jumbo Oats (you can buy there here: US | UK) but any sort of big flaky rolled oats will do the job. Bob’s Red Mill Extra Thick Organic Rolled Oats would be great in this recipe.
Last but not least, berries. To balance the natural sweetness of maple syrup, I like tart berries. Freeze-dried raspberries are great but if you can’t find them, dried sour cherries or dried barberries are a great choice. For the health-conscious, goji berries would be perfect too and bring their nutritional qualities.
After all these discussions, I guess you’re ready for the chocolate granola recipe so here it is.
- 2 cups jumbo oats
- 1 cup (150g) hazelnuts, coarsely ground
- ½ cup flax + sunflower + sesame seeds
- ½ cup unsweetened cocoa
- ½ cup maple syrup (I use 100% pure Vermont grade A maple syrup)
- 6 Tbsp coconut oil (soft or melted)
- 1 pinch sea salt
- 2 cups unsweetened coconut flakes
- 1 cup freeze-dried or dried berries (raspberries, goji berries, cherries, barberries)
- Switch on the oven at 350F/180C.
- Mix in a bowl oats, hazelnuts, seeds, cocoa, maple syrup, coconut oil and sea salt until it comes together.
- Spread on a baking tray in clumps.
- Bake in the oven, stirring every 8-10 minutes so you can break down the clumps, make sure that all sides are nicely toasted and dry. Count 20 to 25 minutes.
- Let cool.
- Add coconut flakes and berries.
- Store in an air-tight container.
- Enjoy with yogurt and fresh fruit at home, or with a nice cup of tea when camping!