Spelt chocolate almond breakfast granola bakes rolled spelt flakes with almonds and cocoa powder until the kitchen smells like a bakery, then gets tossed with dark chocolate chips once everything cools. The spelt flakes toast slower than oats, so the clusters end up firm without turning dry or dusty.
This batch makes enough for a full week of breakfasts. You scoop it over yogurt, eat it by the handful, or pour cold milk over a bowl before school or work.
Spelt flour recipes usually lean toward baking, but spelt flakes work the same way rolled oats do in granola. They hold their shape in the oven and pick up the maple and cocoa without turning mushy.
One thing I learned after a few burnt batches: stir the pan every 10 minutes. Spelt flakes brown faster near the edges of the sheet pan than oats do, so skipping a stir leaves you with scorched corners and pale centers.
Why You’ll Love This Recipe
- Cocoa powder coats every flake, not just the chips
- Rolled spelt flakes give firmer, crunchier clusters than oats
- Make-ahead breakfast that keeps crisp for two weeks
- Simple pantry ingredients, one bowl, one sheet pan
Ingredient Notes
- Rolled spelt flakes: These give clusters a firmer bite than oats. Find them near the oatmeal in most health food stores or health aisles.
- Raw almonds: Chop them roughly for texture. Pecans or walnuts work as a direct swap in the same amount.
- Unsweetened cocoa powder: Use natural cocoa, not Dutch-process, for a slightly sharper chocolate flavor against the maple.
- Maple syrup: Honey works as a direct substitute, though the finished granola will taste a touch sweeter.
- Coconut oil: Melt it and let it cool slightly before whisking in. A neutral oil like sunflower also works.
- Dark chocolate chips: Fold these in only after the granola is fully cool so they hold their shape instead of melting into streaks.
Easy Homemade Spelt Chocolate Almond Breakfast Granola
Description
This granola uses rolled spelt flakes instead of oats, giving the clusters a firmer bite once baked and cooled. Cocoa powder goes into the wet mix so every flake picks up chocolate flavor, not just the chips folded in at the end.
Ingredients
Dry Ingredients
Wet Ingredients
After Baking
Instructions
- Heat oven to 150 C / 300 F. Line a large rimmed baking sheet with parchment paper.
- In a large mixing bowl, whisk maple syrup, melted coconut oil, cocoa powder, vanilla, cinnamon, and salt until smooth and glossy.
- Add spelt flakes and chopped almonds. Stir until every flake is coated in the cocoa mixture.
- Spread the mixture onto the prepared sheet pan in an even layer, pressing down gently with a spatula to encourage clusters.
- Bake for 25 to 30 minutes, stirring and turning the mixture every 10 minutes, until fragrant and dry to the touch along the edges. The center still feels soft at this point, it firms up as it cools.
- Remove the pan and let the granola cool completely on the sheet, undisturbed, for 15 minutes. This is what forms the clusters.
- Once fully cool, break the granola into clumps and fold in the dark chocolate chips. Adding them earlier melts them into streaks instead of leaving whole chips.
- Store in an airtight container.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 6g30%
- Sodium 85mg4%
- Potassium 250mg8%
- Total Carbohydrate 32g11%
- Dietary Fiber 5g20%
- Sugars 10g
- Protein 8g16%
- Calcium 60 mg
- Iron 2 mg
- Vitamin E 3 mg
- Thiamin 0.1 mg
- Riboflavin 0.1 mg
- Niacin 1 mg
- Vitamin B6 0.1 mg
- Folate 20 mcg
- Phosphorus 150 mg
- Magnesium 70 mg
- Zinc 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Press mixture firmly into the pan for bigger, crunchier clusters.
- Cool completely before adding chocolate chips to avoid melting.
- Stir every 10 minutes to prevent scorched edges.
- Use a light hand when breaking cooled granola to keep clusters intact.
