Chocolate Himalayan Salt Granola

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The Perfect Mix of Sweet & Salty!

There’s nothing better than fresh baked granola made right at home! Especially when it’s the perfect amount of salty and sweet. Clusters of chewy oats and coconut, crispy almonds, soft chocolate chip with a touch of salt from the Himalayan pink salt – The hardest part about this recipe is waiting for it to bake!

Can’t believe this is the very first granola recipe I’m sharing on the blog! I’ve done overnight oats like my Strawberry Rhubarb Crumble Overnight Oats, Creamy Oatmeal and Paleo N’Oats, but no granola! Oh well, you have to start somewhere I guess, and this is definitely a good granola recipe to start with.

We eat a lot of yogurt in our house, in fact my toddler is obsessed with it so much we usually have about 4 large containers in the fridge at all times. But I quite enjoy it for snacks myself, as long as there is something crunchy involved. Have to have that crunch, always. {Insert Granola}

So having some fresh granola on hand is always good in my opinion. So handy to just have in ready to scoop out or put in a container for a grab-and-go snack and I could literally just eat this one with a spoon and be completely ok with, I actually did while I was taking pictures, lol.

For me, I like to keep my granola simple, there’s only about a million different options and combinations you can use, superfoods and super seeds are a great addition too if you’d like but I just want a good no brainer granola recipe that involved some pretty standard pantry items.

As for picking flavours, that was easy, who doesn’t like a good sweet and slaty combo? Or anything containing chocolate chips for that matter. Right?!

Tips for Making this Recipe

This recipe is really very simple, but here a couple things to keep in mind while making it

  • I used Large Flake or Old Fashion Rolled Oats, you could use steel cut oats but it will change the texture of the granola and may not be as ‘chewy’
  • I would suggest not trying to substitute the salt in this recipe, if you’re having a hard time finding Himalayan pink salt (though I feel it can be found at most grocery stores these days) the only other salt I’d recommend is a large flake sea salt. Table salt will not make a good substitute for this recipe!
  • Don’t forget to remove the pan at the mid way mark to move the granola around and make sure it’s cooking evenly and not burning
  • When it comes time to add the chocolate chips, just sprinkle them over top easily and avoid mixing them into the pan or the already warm granola will melt them!
  • Also when you’re done, you’ll want to let it sit for at least 3 hours to ensure the chips keep their form before transferring it to a storage container!

 

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Chocolate Himalayan Salt Granola

Nothing better than fresh baked granola made EASY at home! A little bit of sweet from the chocolate and coconut and a little salty from the Himalayan sea salt, the perfect blend!

  • Author: Tanya Bates
  • Prep Time: 5 Minutes
  • Cook Time: 55 Minutes
  • Total Time: 1 hour
  • Yield: 6 Cups

Ingredients

  • 3 Cups of Large Flake/ Old Fashion Rolled Oats
  • 1 Cup of Raw Almonds
  • 1/3 Cup of Sliced Almonds
  • 1 Cup of Shredded Unsweetened Coconut
  • 1/2 Cup of Light Brown Sugar
  • 1/3 Cup of Maple Syrup
  • 1 Cup of Melted Coconut Oil
  • 1 Tsp of Vanilla Extract
  • 1 1/3 Cups of Semi Sweet Chocolate Chips
  • 1 Tsp of Himalayan Pink Salt

Instructions

  • Preheat oven to 250F and set aside a large baking sheet
  • In a large bowl mix together the oats, almonds, coconut, brown sugar, maple syrup, melted coconut oil, and vanilla extract making sure the ingredients are well combined
  • Transfer mixture evenly to the baking sheet and place in the oven and allow to bake for 25 minutes
  • Remove the pan shortly to remove the mixture are the pan with a spoon and return to oven for an additional 25 minutes
  • Again remove the pan shortly and sprinkle the chocolate chips in to mix evenly but do not mix into the granola, return and allow to bake for another 5 minutes
  • Remove the pan and sprinkle the Himalayan salt over the pan
  • Allow to cool for at least 3 hours or until the chocolate chips are solid again before transfer to air tight storage. If you transfer it too soon your chocolate chips will loose form and meld into the rest of the mixture

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This Post Has 4 Comments

  1. Love homemade granola Tanya! When I saw this one on Facebook I had to check out your recipe! I usually add a bit of sea salt to my granola as well. It just adds a little something! I’ll have to give this one a try with the Himalayan salt!

    1. Your granola recipes are always inspiring me to make my own too! I think a little salt gives a good balance to the sweetness 🙂

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