Dairy Free Chocolate Granola Recipe (Also Egg, Nut & Soy Free)
Several years ago, I received a special request for a dairy-free chocolate granola recipe from Attune Foods. You see, Attune has unfortunately discontinued its chocolate probiotic granola. It was great and had a loyal following, but marketing a refrigerated granola has its challenges.
Needless to say, Attune anticipated many disappointed customers and wanted to be ready with a recipe to satisfy them. Good woman that I am, I have tested many batches of dairy-free chocolate granola to come up with the delicious recipe below. Our neighbor certainly enjoyed the overflow.
This dairy-free chocolate granola is a delicious copycat recipe
Attune was later acquired by Post Foods, which is why you might not know them today. But their dairy-free chocolate granola lives on in this recipe and has now been tested and loved by many past Attune customers.
Even if you haven’t had a chance to try their probiotic chocolate granola, you’ll love this recipe. It’s perfectly sweet for a breakfast or afternoon treat, and it meets most dietary needs. It’s not only dairy-free, it’s also vegan and food allergy-friendly. Yes, no nuts or soy!
Recipe Notes and Options
- Cereal options: Attune’s classic dairy-free chocolate granola used both oats and whole-grain cereal for a crispier finish. In a pinch, you can use all oats or substitute your favorite crunchy cereal. i am still a Uncle Sam fan. They are small flakes (not much bigger than oats), contain virtually no sugar and are completely whole grain. Safety maintains the flavor of this balanced, snack-worthy granola.
- Softness Options: Like most granola recipes, this one is pretty forgiving with modifications. Feel free to adjust the sweetness to your liking, using whatever “sugars” you desire (agave, brown rice syrup, etc.). Also, you can reduce the cocoa powder for a more subtle hot chocolate taste or increase it for an intense dark chocolate delight. Just make sure the oats and cereal are well coated.
- Oil options: This recipe uses a minimal amount of oil. I don’t recommend omitting fat. Substituting applesauce or similar will leave you with an unpleasantly chewy granola. You can use your favorite cooking oil. I like coconut oil or extra light olive oil in this recipe.
- Dairy-free chocolate: I originally used Attune Probiotic Raspberry Chocolate in this recipe, but it is no longer made. These days I like Enjoy Life Dark Chocolate Chunks in this recipe, but their Semi-sweet pieces or Mini crisps (depending on your size preference) are also delicious.
Special dietary notes: chocolate granola
By ingredients, this recipe is dairy-free/dairy-free, egg-free, nut-free, peanut-free, optionally soy-free, optionally vegan, plant-based, and vegetarian. But be sure to choose chocolate and cereals that match your dietary needs.
For gluten free granola, you can of course use certified gluten-free oats and cereals. Or see my Dairy-Free and Gluten-Free Cocoa Crunchy Granola Recipe.
Dairy Free Chocolate Granola
Author: Alisa Fleming
Type of recipe: To eat lunch
- 2 cups rolled oats
- 2 cups whole grain cereal (I use Uncle Sam; can substitute other crunchy cereals or more oats)
- 3 to 4 tablespoons cocoa powder, to taste
- ⅛ teaspoon of salt
- ⅓ cup maple syrup, honey or agave nectar
- ⅓ cup packed brown sugar (may contain coconut sugar)
- 2 tablespoons oil
- 1½ teaspoons vanilla extract
- ⅔ to ¾ cup chopped dairy-free dark chocolate, chocolate chunks or chocolate chips (such as Enjoy Life)
- Preheat your oven to 250ºF and lightly grease two 9×13-inch glass baking dishes or line a large baking sheet with parchment paper. (I prefer the glass dishes in this recipe.)
- In a large bowl, combine rolled oats, cereal, cocoa powder and salt until cereal is coated in cocoa powder.
- Whisk together sweeteners and oil in a small saucepan. Place over medium-low heat and whisk until the sugars are mostly dissolved. OR, heat the wet ingredients in a microwave-safe bowl in the microwave at 15-second intervals, until the brown sugar is almost dissolved (just 30-45 seconds total).
- Add the vanilla to the liquid ingredients.
- Pour the wet mixture over the dry ingredients and stir to coat.
- Spread the granola in a single layer in your prepared pans.
- Bake the granola for 50-90 minutes, making sure to stir every 15-20 minutes. (Total time can vary greatly depending on climate. At dry high altitudes, this granola crisps in less than an hour, but on the coast it can easily take 90 minutes.) If using metal pans, check more often that granola tends to brown much faster. The granola will still be a little soft when cooked, but it will firm up as it cools.
- Once the chocolate granola has completely cooled, stir in the chocolate pieces.
- Store granola in an airtight container at room temperature for up to a week or in the freezer for longer.
Granola in bulk or in clusters: For bulk granola, wait until the granola is completely cooled before incorporating the chocolate pieces. But for the granola snack clusters, stir in the chocolate while the granola is still warm. Once cooled, you can break it into clusters.
Portion: ½ cup calories: 226 Fat: 7.6g Saturated fat: 2.2g Carbohydrates: 39.6g Sugar: 15.8g Sodium: 101mg Fiber: 5g Protein: 4.9g
More dairy-free granola recipes
Homemade granola without basic dairy products
Mama’s Soft Baked Granola