Loaded with oats, nuts, and seeds, these Chocolate Granola Cups make a great mid-day snack and a healthier dessert alternative. What I love most about these treats is that, aside from melting the chocolate, they are no-bake granola cups. So, the honey in the cups does not need to be heated and, therefore, does not lose any of its nutrients!
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It also doesn't take much effort to make these. You only need about 10 minutes of active preparation time. The rest of the time is for cooling, to allow the chocolate and granola to set.
Anyway, try making this, and let me know how you like it in the comments below!
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Ingredients
- Dark Chocolate: (70% or higher). Rich in antioxidants and nutrients, improves heart health, and is a great mood booster!
- Rolled oats: for additional health benefits
- Almonds: sliced or slivered
- Seeds: sunflower and pumpkin
- Honey: to bind all ingredients together. For a healthier option use raw honey regular honey.
see the recipe card at the end of this post for ingredient quantities
Substitutions and variations
- Dark Chocolate: you can also use milk chocolate. I used a chocolate bar and broke it into smaller pieces, but you can also use chocolate chips. However keep in mind that since they are formulated to hold their shape during baking, they may not melt as smoothly as chocolate bars. If you're using chips, you may need to add a little fat (like butter or coconut oil) to achieve a smoother consistency.
- Almonds: this can of course be substituted for any other nut of your choice. Or, you can use several types of nuts and mix.
- Add other seeds: you can also add flax seeds, chia seeds, hemp seeds, or a combination like we use in this Caprese Salad With Microgreens recipe or this Asparagus Kale Salad recipe.
- Honey: or maple syrup, or agave syrup - or combine 50% honey and 50% agave or maple syrup
- Add peanut butter: stir in peanut butter when you are stirring in the honey.
You can also add dried cranberries, sesame seeds, and any other nut/seed you wish.
Preparation
STEP 1: Preheat the oven to 150°F (65°C) or to the lowest possible temperature on your oven.
STEP 2: Fill cups with chocolate
Distribute the chocolate evenly among each baking mold cup. Place mold with the chocolate in the preheated oven and allow the chocolate to melt - approximately 15-20 minutes.
STEP 3: Prepare granola mixture
While the chocolate is melting in the oven, combine the oats, nuts, and seeds in a medium bowl. Pour in the honey and stir well. If the mixture is too dry, add a little more honey to ensure the granola ingredients are well coated.
STEP 4: Melt chocolate and spread
Take the melted chocolate out of the oven and use a small silicone brush, or the back of a teaspoon, to spread the chocolate over the inner walls of the cups.
STEP 5: Add granola mixture
Distribute the granola mixture equally between the cups, pressing it firmly. Cover the granola cups with parchment paper and, again, firmly press the mixture in each cup with your fingers.
STEP 6: Allow to set
Refrigerate the granola cups inside the mold and allow them to cool for at least 30 minutes.
STEP 7: Enjoy!
Take the mold out of the fridge and gently "pop" the chocolate granola cups out of the mold and onto a serving plate. Enjoy them chilled.
Top Tips
- Chocolate can burn easily, so keep a close eye on it while it's in the oven.
- Melting chocolate at a low temperature is key to preventing it from seizing or burning.
- Make sure that your bowl and utensils are completely dry. Even a small amount of water can cause the chocolate to seize and become grainy.
Frequently Asked Questions
If your chocolate seizes (becomes grainy and thick), you can try adding a teaspoon of hot water or warm cream at a time, stirring until smooth. Or, you can add a bit of vegetable oil or melted butter to restore the consistency.
You can keep them at room temperature, but I prefer them chilled in the refrigerator as they are firmer and more crispy from the fridge. The granola cups should stay fresh in an airtight container for up to a week in the refrigerator, though they may be eaten well before then!
To keep the chocolate melted longer, place the bowl of chocolate over a bowl of warm water, or use a warming tray. Stir occasionally to keep it smooth.
Serving suggestions
Serve the chocolate granola cups for dessert, with your favorite drink. I love them with coffee, tea, and especially an espresso martini! Like these Chocolate-Covered Strawberries, the granola cups are also a great snack idea. Dark chocolate is great for the brain, along with other health benefits!
Try these other desserts
If you tried this Chocolate Granola Cups or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Chocolate Granola Cups
Equipment
Ingredients
- 6 oz. dark chocolate 170 gm. dark chocolate (70% or higher) - If you prefer milk chocolate, it would work great as well.
- 1 cup rolled oats
- ¾ cup almonds sliced or slivered
- ¾ cup sunflower seeds unsalted
- ¾ cup pumpkin seeds unsalted
- ¾ cup honey
Instructions
- Preheat the oven to 150°F (65°C) or to the lowest possible temperature on your oven.
- Distribute the chocolate evenly among each baking mold cup. Place mold with the chocolate in the preheated oven and allow the chocolate to melt - approximately 15-20 minutes.6 oz. dark chocolate
- While the chocolate is melting in the oven, combine the oats, nuts, and seeds in a medium bowl. Pour in the honey and stir well. If the mixture is too dry, add a little more honey to ensure the granola ingredients are well coated.1 cup rolled oats, ¾ cup almonds, ¾ cup sunflower seeds, ¾ cup pumpkin seeds, ¾ cup honey
- Take the melted chocolate out of the oven and use a small silicone brush, or the back of a teaspoon, to spread the chocolate over the inner walls of the cups.
- Distribute the granola mixture equally between the cups, pressing it firmly. Cover the granola cups with parchment paper and, again, firmly press the mixture in each cup with your fingers.
- Refrigerate the granola cups inside the mold and allow them to cool for at least 30 minutes.
- Take the mold out of the fridge and gently "pop" the chocolate granola cups out of the mold and onto a serving plate. Enjoy them chilled.
Notes
- Chocolate can burn easily, so keep a close eye on it while it's in the oven.
- Melting chocolate at a low temperature is key to preventing it from seizing or burning.
- Make sure that your bowl and utensils are completely dry. Even a small amount of water can cause the chocolate to seize and become grainy.
- The proportions in the recipe allow for 30 mini chocolate granola cups (1.4 inch in diameter x 1 inch deep) or about 12 bars.
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