A simple sea salt and chocolate chip granola recipe that tastes reminiscent of your favorite oatmeal chocolate chip cookies! With chocolate chips and bits of sea salt in every bite, plus big granola clusters. This vegan and gluten free friendly granola will instantly become your new favorite.
It’s one of those recipes that is relatively simple yet more often than not I find myself grabbing one of my favorite brands when walking down the grocery aisle.
Sometimes that granola is over $6.00 for a small bag and every time I fall victim to store-bought granola I think:
“Ashley, just make your own. You have tons of granola recipes on your site…”
But laziness gets the best of me and well, you get it.
HOWEVER, all that being said… I think we can all agree it’s time to make your own granola at home. Not only does it save you money, but you get a large batch and it lasts for weeks. And you get to choose the ingredients!
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What’s in Homemade Granola?
- old-fashioned rolled oats AND quick oats – why both? Well, the quick oats help bind the ingredients together and create the clusters. If you don’t care about clusters, you can use all old-fashioned oats.
- salted roasted sunflower seeds – trust me, you want the salted ones. It adds better flavor!
- slivered almonds – you can sub with pepitas (shelled pumpkin seeds) if you’d like this recipe to be nut-free.
- cashew butter or sunflower seed butter– I pretty much always add a nut or seed butter to my granola recipes. I like the additional flavor. Almond butter works great too!
- oil – light olive oil, avocado, melted/cooled coconut oil all work here. I would suggest a neutral flavor oil (especially if you don’t care for coconut).
- maple syrup – we’re using pure maple syrup here as a part of the wet ingredients and the sweetener. I do not recommend getting rid of the maple syrup as it affects the rest of the wet to dry ratios. If you opt to use honey, the texture of the granola might change slightly.
- molasses – just a hint to give the taste a more “cookie” feel.
- vanilla – Can’t make cookies without vanilla so we’re adding it to this granola recipe too.
- chia seeds – I like to add chia seeds because not only is another healthy fat but it acts as another binder to keep the oats together and create chunks.
- mini chocolate chips – can’t have chocolate chip granola without chocolate chips. Add these at the end as the granola is cooling – this will result in some melty bits and create more chunks! Personally, I love dark chocolate chips here.
- flaked sea salt – add the sea salt flakes at the end while the granola is cooling for the perfect salty-sweet finisher.
Looking for homemade nut butters to use in this recipe? Check out some recipes, here!
How to Make Homemade Granola
Here’s a step-by-step overview of how to make your very own granola at home. For the ingredient amounts and directions, keep scrolling to the recipe card below.
1. mix the wet ingredients together
First mix together the chia seeds with water and allow the mixture to gel up – about five minutes.
In a separate medium bowl, mix together nut /seed butter with oil, maple syrup, molasses and vanilla.
2. mix the dry ingredients
In a large bowl combine the oats, nuts and seeds together.
Now it’s time to mix everything together by combining the nut butter mixture with the chia seeds and oat mixture. You can use your hands at the end to make sure everything gets fully coated and combined.
4. Spread onto baking sheet
Then press onto a lined baking sheet (parchment paper or silicone baking mat), almost into an even layer, but leaving some clumps, too.
Now it’s time to bake the granola for about 30 minutes total, flipping the granola halfway through baking time.
TIP: The BEST WAY to get chunky granola clusters is to not over-stir the granola as it bakes. Flipping the granola with a flat spatula (versus stirring) will keep some of the clusters. Moving the granola halfway through baking time also prevents it from burning.
6. Cool & add chocolate chips
Once the granola is a nice golden color, remove from the oven but don’t stir the granola again just yet. Let the granola cool for about 15 minutes before sprinkling with chocolate chips. Let the pan rest another 15 minutes, then gently stir and kind of cluster together. The slightly melty chocolate chips will add to the clusters as well.
Oh, and sea salt! Yes, you need this sea salt.
Ways to Enjoy Granola
Granola is a versatile healthy snack you can enjoy in a variety of ways. Here are some ways I like to enjoy it:
- With Skyr or Greek yogurt, piled up high so you get granola crunch in every bite.
- Take a handful of clusters as a snack.
- Make a smoothie bowl using this recipe and enjoy as a topping.
- Add into trail mix for a filling snack.
- On top of Sweet Potato Protein Bowls.
Granola will last for a couple of weeks, as long as it’s stored in an airtight container. It can also be kept on the countertop at room temperature – no refrigeration needed for this recipe.
More Healthy Granola Recipes
This sea salt chocolate chip granola is sure to be your new favorite. Whether you’re making a big batch for yourself, the kids, or as a gift, homemade granola is the best!
Let me know if you make this chocolate chip granola recipe by leaving a comment and star rating below! It helps others learn more about the recipe, too. Xx AshleyPrint
Chocolate Chip Granola
This chocolate chip granola is a simple homemade granola recipe that will remind you of your favorite chocolate chip cookie! Perfect as a snack, with yogurt, milk – however you like! Easily adaptable to be nut-free, also vegan and gluten-free friendly.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: about 4 cups 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
- 3 tablespoons chia seeds
- 1/3 cup water
- 2 cups old-fashioned rolled oats
- 2/3 cup quick oats (see notes)
- 1/2 cup roasted salted sunflower seeds
- 1 cup sliced almonds (see notes)
- 1/3 cup creamy cashew butter (or sunbutter to keep nut free)
- 1/3 cup maple syrup
- 1 tablespoon molasses
- 1/3 cup oil (melted & cooled coconut, avocado, or light olive)
- 1/2 tablespoon vanilla extract
- 1/2 cup mini dark chocolate chips
- flaked sea salt, for sprinkling once cooled
- Preheat oven to 325ºF and line large baking sheet with parchment paper or silicone mat. Set aside.
- Make chia seed gel: In a small bowl combine chia seeds with water; set aside for about 3-4 minutes until mixture gels together.
- Combine dry ingredients: In large bowl combine rolled oats, quick oats, almonds, sunflower seeds.
- Combine wet ingredients: In medium bowl combine nut or seed butter with oil, maple syrup, molasses and vanilla. Note: if nut or seed butter is very thick, try warming up first.
- Combine together: Now stir in chia seed mixture and add dry ingredients. Use large wooden spoon or sturdy silicone spatula to combine, using hands at end as necessary to get the mixture fully coated.
- Bake: Spread onto lined baking sheet, spreading out almost flat but keeping some chunks. Bake granola for 15 minutes, then flip the granola using flat spatula (to prevent from browning too much) and bake for another 15-18 minutes, until lightly golden.
- Cool: Remove granola from oven and allow to cool for about 15 minutes on baking sheet. Next sprinkle mini chocolate chips over granola and gently cluster granola together – this will melt some of the chocolate chips. Finish with flaked sea salt and allow granola to cool completely – about one hour.
- Store: Transfer granola to airtight container. Granola will keep at room temperature about 2 weeks.
Using quick oats help create better clusters and bind the ingredients together. If you only have rolled oats, pulse about 3/4 cup or rolled oats a few times in a food processor (i.e. NutriBullet) until broken down – but don’t pulse too long or you’ll end up with flour.
To make nut-free: omit almonds and use 2/3 cup of sunflower seeds with 2/3 cup pepitas. Use sunflower seed butter instead of cashew.
Nutrition approximate and based on 1/3 cup servings.
- Serving Size: 1/3 cup
- Calories: 370
- Sugar: 12g
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 7g
- Protein: 9g