Prep Time: 30 minutes

Cook Time: 40 minutes

Servings: 4 cups granola

Who says granola always has to have a halo over it? This chocolate version is coated in Cocoa Infused Maple and mixed in with oats and hazelnuts for a mix that is perfect over ice cream or yogurt. We have Shannon Kennedy from @consideringthefork to thank for this recipe and photo. Our customers are the best.


  • 3 cups rolled oats

  • 1 cup crushed hazelnuts

  • 1/2 cup cocoa powder

  • 1/4 tsp salt

  • 1/2 cup sugar

  • 2/3 cup melted coconut oil

  • 1/3 cup Runamok Cocoa Infused Maple Syrup

  • 1 tsp vanilla

  • 1 1/2 cups chocolate chunks

  • vanilla yogurt or ice cream


  • 1 Heat the oven to 300F.
  • 2 In a large bowl, use a fork to stir together the maple syrup, oil, cocoa powder and salt until smooth. Add oats and hazelnuts and stir until coated.
  • 3 Line a sheet pan with parchment paper and spread the mixture out evenly. Bake in the oven until fragrant, about 35 - 40 minutes.
  • 4 Let the granola cool completely, about 30 minutes to an hour and then break into clumps. Add in chocolate chunks. Store in an airtight container.
  • 5 Sprinkle over vanilla yogurt or ice cream.