Include in Print View:

Easy Homemade Spelt Chocolate Almond Breakfast Granola

Bowl of spelt chocolate almond breakfast granola clusters with almonds and dark chocolate chips on a wooden table

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
Cocoa-coated spelt flakes and almonds being pressed into an even layer on a parchment-lined baking sheet before baking

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.
Yogurt bowl topped with spelt chocolate almond granola and fresh berries set on a linen napkin in morning light
Prep Time 10 mins
Cook Time 30 mins
Rest Time 15 mins
Total Time 55 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 150  C
Servings: 8
Estimated Cost: 1.30
Calories: 320
Best Season: all_year_round
Dietary: Contains gluten, contains nuts, Dairy-Free, Vegan, Vegetarian
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
  • 300 g Rolled spelt flakes
  • 100 g Raw almonds, roughly chopped
  • 1 tsp Ground cinnamon
  • 1/4 tsp Fine sea salt
    • Wet Ingredients
  • 80 ml Maple syrup
  • 60 ml Coconut oil, melted (neutral oil works too)
  • 3 tbsp Unsweetened cocoa powder
  • 1 tsp Vanilla extract
    • After Baking
  • 70 g Dark chocolate chips (70% cocoa) (fold in only once granola is fully cool)
Instructions
  1. 1
    Heat oven to 150 C / 300 F. Line a large rimmed baking sheet with parchment paper.
  2. 2
    In a large mixing bowl, whisk maple syrup, melted coconut oil, cocoa powder, vanilla, cinnamon, and salt until smooth and glossy.
  3. 3
    Add spelt flakes and chopped almonds. Stir until every flake is coated in the cocoa mixture.
  4. 4
    Spread the mixture onto the prepared sheet pan in an even layer, pressing down gently with a spatula to encourage clusters.
  5. 5
    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.
  6. 6
    Remove the pan and let the granola cool completely on the sheet, undisturbed, for 15 minutes. This is what forms the clusters.
  7. 7
    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.
  8. 8
    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.
Keywords: spelt granola, chocolate almond granola, spelt breakfast recipe, homemade granola, make-ahead breakfast

Equipment

  • large rimmed baking sheet
  • parchment paper
  • large mixing bowl
  • whisk
  • silicone spatula

Tips

  • Stir the pan every 10 minutes so spelt flakes near the edges don't scorch before the center bakes through.
  • Press the mixture firmly into the pan before baking to encourage bigger, crunchier clusters once it cools.
  • Let the granola cool fully on the pan before touching it, the clusters set as they lose heat.
  • Add the chocolate chips only after the granola is room temperature so they stay whole instead of melting.
  • Swap sliced almonds for chopped hazelnuts or pecans if that's what you have in the pantry.

Variations

  • Use rolled oats instead of spelt flakes for a gluten-containing but slightly softer, more familiar texture.
  • Stir in 2 tbsp of chia seeds or ground flax with the dry ingredients for extra fiber and crunch.
  • Swap maple syrup for honey and add a pinch of orange zest for a brighter, less earthy sweetness.

Storage and Reheating

Store this granola in an airtight container at room temperature for up to 2 weeks. Keep it away from steam or humidity, since moisture softens the clusters fastest.

For longer storage, freeze it in a sealed bag or container for up to 3 months. Let it sit at room temperature for 15 minutes before serving.

No reheating is needed. If a batch softens from humidity, spread it back on a sheet pan and warm it at 150 C / 300 F for 5 minutes, then cool before eating.

Serving Suggestions

Spoon this granola over plain or Greek yogurt with fresh berries. The tartness balances the cocoa and maple.

Cold milk works for a straightforward bowl, and it holds up well scattered over a smoothie bowl or a dish of baked fruit.

Pack small jars for a grab-and-go breakfast, or set a bowl out alongside sliced bananas for a casual weekend spread.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-chocolate-almond-breakfast-granola/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!