This super delicious chocolate granola bark is easy to make and a perfect sweet treat for snacking! It’s gloriously crispy and gluten-free too!
When it comes to granola, I like to make it into sheets and clusters instead of loose crumbles because there’s nothing better than a golden, slightly caramelized shard of granola when you need a little grab and go snack. It’s the perfect little midday pick-me-up!
My daughter and I make a big batch weekly (we’re a wee bit obsessed) and it was really only a matter of time before I covered my routine sheet-o-granola with chocolate.
WHY DIDN’T I DO THIS SOONER!?
Holy cow this stuff is good. It’s like chocolate bark and granola had a baby and it has the most satisfying texture and flavor. Love it so!
Tasty Topping Options for Granola Bark
- sprinkles
- mini marshmallows
- crushed pretzel pieces
- white chocolate chips
- dried fruit (cranberries, raisins, apricot, etc…)
- chopped nuts (pecans, walnuts, almonds, pistachio)
- assorted seeds (sunflower, chia, flax)
- shredded coconut
Have fun with it! You can even turn this into an activity for kiddos and let them decorate their granola bark themselves.
CHOCOLATE GRANOLA BARK
I could go on and on telling you why you should make this crispity crunchity chocolatey granola bark but I’m pretty sure you don’t need much convincing.
It’s delicious. I love it. You’ll love it. Let’s make it, shall we?
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Preheat oven to 300°F with wire rack in the center/middle position. Line an 11×17-inch rimmed baking sheet with parchment paper for best results.
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In a large bowl, whisk together (¼ cup) maple syrup, (3 TBSP) coconut oil, (2 TBSP) honey, (2 teaspoons) vanilla and (¼ teaspoon) salt.
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Add (2 cups) oats and (1 cup) sliced almonds and mix well to coat.
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Use a silicone spatula or wooden spoon to transfer the granola mixture onto the parchment paper and spread it out into a super thin layer. Pat to flatten, adding pressure so the granola is nice and compact and most of the parchment is covered.
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Bake for 20 minutes. Rotate the pan (180 degrees) for even toasting. Then bake for an additional 10-15 minutes or until golden in color. Ovens vary from home to home so just keep an eye on it and yank once it’s your personal level of golden perfection!
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Once you remove the granola from the oven, allow it to cool on the baking sheet until completely cooled. This will give it the necessary time to get that signature crunch we all know and love. (The granola will not crisp up until it has cooled.)
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Once the granola has fully cooled, melt the chocolate according to the package instructions. Using a zig-zag motion, pour melted chocolate over the sheet of granola and use a silicone spatula to smooth it into an even layer.
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While it’s still melty you can add any toppings your heart desires. Feel free to get fancy with it and sprinkle your choice of nuts, dried fruit, shredded coconut, crushed pretzel, chia seeds, sprinkles, white chocolate chips, mini marshmallows, etc… on top.
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Allow the bark to fully cool and break into shareable and snackable pieces. Enjoy!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Calories: 224kcal, Carbohydrates: 27g, Protein: 3g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.001g, Sodium: 41mg, Potassium: 154mg, Fiber: 3g, Sugar: 17g, Vitamin A: 0.1IU, Vitamin C: 0.01mg, Calcium: 32mg, Iron: 1mg
For those of you who love a good series of process shots, here’s a little photo collage of some of the main steps of making this delish granola bark:
q: Can I make this granola bark nut-free?
You can absolutely make this chocolate granola bark without nuts! In place of the 1 cup of sliced almonds, simply use an additional cup of oats. I have done this allergy-friendly swap before with great results!
For the nut-free version, we opted to use mint dark chocolate melts and it tasted just like chocolate mint Girl Scout cookies! So flipping delicious! I barely got any of that batch because a certain someone gobbled it up so fast.
No matter how you make it, this super snacky recipe is a must! It’s also great for gifting and a great gluten-free option for holiday cookie boxes and as a little sweet treat for a brunch spread. Just be sure to use gluten-free certified oats and you’re good to go!
Next time I make it I’ll snap some photos of all the different topping combos we put together. The kiddo is already chomping at the bit to make another batch for the school week. Stay tuned!
In a pinch, you can 110% melt a layer of chocolate and sprinkle leftover homemade or store bought granola right on top to make your granola bark. This shortcut version is equally delicious and there’s really no right or wrong way to do it! Chocolate + Granola = snacking perfection!
Love granola? Us too! Here are some of my favorite tried and true granola recipes from the Peas and Crayons archives:
I almost always make more granola than I think I need just so I have lots of leftovers for my Chewy Granola Cookies and Fruit and Granola Yogurt Bowls – delish!
If you get a chance to try this tasty granola bark, let me know! Leave me a comment or review using the form below and tell me what you added to yours.
I’m always so excited to hear from you, and can’t wait to hear all about your tasty creation!
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