bowl of yogurt with chocolate granola and sliced peaches

Chocolate Granola With Pistachios, Almonds and Dried Currants

  • Author: Michal Martinek
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: About 10 cups 1x


New breakfast classic! Crispy, chocolaty, orange-flavored clusters of caramelized oats and nuts, with dried currants.



  • 4½ cups old-fashioned (gluten-free) rolled oats
  • 1 cup cocoa
  • 1 cup coarsely chopped almonds
  • 1 cup coarsely chopped pistachios
  • ½ cup brown sugar
  • ¼ cup maple syrup
  • 2 teaspoons orange flavor
  • ¼ teaspoon salt
  • 2 teaspoons cinnamon
  • ¾ cups melted coconut oil
  • 1 cup dried currants


  1. Preheat the oven to 325 degrees.
  2. Line a rimmed baking sheet (15.5 x 11.5 inches) with parchment paper. Adjust the oven rack to the upper-middle position.
  3. In a large bowl, mix the oats with cocoa, almonds and pistachios.
  4. In a small bowl, whisk together the brown sugar, maple syrup, orange flavor, salt, cinnamon and coconut oil. Add the mixture to the oats and, using a wooden spoon, combine until completely blended.
  5. Using a wooden spoon, press the mixture into the baking sheet to create an even, compact layer. Bake in the oven for 45 minutes.
  6. Remove from the oven and let cool completely. Break up the granola into chunks, and mix in the currants. Store in an airtight container for up to 3 weeks.