Chocolate Granola Breakfast Bowl With Cherries (Vegan,Gluten-Free)
DAIRY FREE II SOY FREE II VEGAN II GLUTEN FREE II EGG FREE II NIGHTSHADE FREE II GUT FRIENDLY
This granola breakfast bowl has the feel of a dessert, yet it belongs on the breakfast table. It brings together dark chocolate granola and cherry chia jam, then adds tart cherries, nutty gluten-free crunch and creamy plant-based yoghurt.
The result is creamy, sweet, tart yet rich and balanced, with sharp fruit, cocoa depth and a smooth finish in every spoonful. It is a healthy breakfast that is both gluten-free and vegan.
It’s a quirky twist on the traditional Black Forest gâteau, using similar flavours and ingredients but reimagined in a fresh, modern way.
This granola also makes a thoughtful homemade gift. Packed into pretty bags or jars and tied with ribbon or twine, it looks really sweet, and it’s just a really easy, thoughtful gift your friends or family will love.
Notes on ingredients for Chocolate Granola Breakfast Bowl
Ingredient lists and recipes may change on the brands I recommend. Always check product labels to ensure they are suitable for your diet. If uncertain, contact the manufacturer directly.
Oats
If you need this chocolate granola recipe to be gluten-free, make sure you choose certified gluten-free oats. Oats themselves are naturally gluten-free, but they’re often processed in facilities that also handle wheat, which can lead to cross-contamination so packaging matters here.
For this recipe, I’ve used Jumbo oats, which are a type of rolled oat. They’re a fantastic choice for granola because they’re hearty, satisfying, and give that perfect crunchy texture. Nutritionally, they’re a good source of fibre, provide slow-release energy, and may support heart health by helping to maintain healthy cholesterol levels.
Rolled oats come from oat groats that have been steamed and then flattened using large rollers. You might also see them called old-fashioned oats. They’re different from other oat types in how they’re processed, which affects both cooking time and texture.
Here’s a quick breakdown:
Jumbo oats:
Larger flakes, chewier texture, hold their shape well, and ideal for granola, flapjacks, cookies, and crumble toppings.Rolled oats (standard / porridge oats):
Medium-sized flakes that soften more easily and are commonly used for porridge and baking.Quick oats:
Thinner, more finely rolled oats that cook in about a minute and create a softer, smoother texture.Steel-cut oats:
Oat groats that are simply chopped rather than rolled. They take 20–30 minutes to cook and have a much chewier, nuttier texture.Instant oats:
Very finely cut and pre-cooked oats that cook in minutes, producing a very soft consistency.
For granola specifically, jumbo oats are usually the best choice because they stay crisp and give you those satisfying clusters.
Sweetener
Make this dairy-free breakfast bowl vegan by swapping the raw honey with either maple syrup, coconut blossom nectar or agave. There are so many sweeteners to choose from these days, so take your pick. I have also used coconut sugar which is a beautiful addition to the flavour of this granola. It tastes like butterscotch and I use it quite a lot in my recipes. You can find this at some supermarkets or health food stores. Sub for brown sugar instead.
Cherries
The cherries used in this dairy-free breakfast bowl are frozen, and keeping frozen fruit in your freezer is such a versatile option it means you always have fruit on hand for recipes, smoothies, and baking without worrying about it going off.
Chocolate
I love using 70% cocoa chocolate in this granola breakfast bowl recipe. That means 70% of the chocolate comes from ingredients in the cocoa bean, while the remaining 30% is made up of other ingredients, mainly sugar, plus small amounts of things like vanilla flavouring. The higher the cocoa percentage, the stronger the cocoa taste, so it becomes more bitter and less sweet, which is perfect for a healthy, gluten-free and vegan bowl as it balances out the sweetness of the fruit.
Use whatever chocolate you find palatable. Sometimes I will use 95% in my cooking and add a little extra sweetener like honey/agave/maple syrup. Dark chocolate is almost always dairy free unless it’s a cheap brand where they will add crappy fillers. My fave brands to eat and use in cooking are (also allergy-friendly)
Green & blacks - Click here to go to the website.
Ombar - Click here for more info - buy this online at Well Easy OR in Waitrose or health food shops.
Raw chocolate - Click here for more information.
Plamil chocolate - Click here for more info
If you have a soy allergy, always choose raw chocolate, as this will not have any soy ingredients added. (Always check on the label, though.)
Vanilla
I would also recommend the brand of vanilla extract, Neilsen Massey, It’s such a high-quality product and you only need to use a small amount. I much prefer using this over the essence which is of lower quality.
Buckwheat
I love using buckwheat in granola, and it adds such a nutty texture. Buckwheat groats, the seeds of a flowering plant, frequently appear in recipes for a raw food diet and products such as buckwheat flour, soba noodles or kasha.. Buckwheat comes from the Fagopyrum esculentum plant, which is related to rhubarb and sorrel. It’s gluten-free, too, which is a bonus. Want to know more about buckwheat and how to use it in free-from cooking? Take a look at my article on the blog A Guide to Buckwheat and Its Uses in Allergy-Free Cooking.
Cacao powder
Cacao powder is made from raw cacao beans that are cold-pressed to remove the fat (cacao butter). Because it’s minimally processed and not roasted at high temperatures, it tends to have:
a slightly more bitter, intense chocolate flavour
higher levels of antioxidants and minerals
a “darker,” more earthy taste
It’s often marketed as a more “raw” or less processed chocolate ingredient.
Cocoa powder, on the other hand, comes from roasted cacao beans. After roasting, the beans are processed and pressed to remove most of the cocoa butter. This gives it:
a milder, smoother chocolate flavour
a more familiar “hot chocolate” taste
slightly less bitterness
usually has a lower antioxidant content compared to cacao
In simple terms:
Cacao powder = raw, stronger, more bitter, less processed
Cocoa powder = roasted, smoother, more classic chocolate taste
Can you swap them?
Yes, in most recipes they can be substituted 1:1, but:
Cacao will taste a bit more intense and bitter
Cocoa will taste softer and slightly sweeter
For baking and granola, cocoa is usually more forgiving, but cacao is great if you want that deep chocolate flavour and don’t mind a bit of bitterness.
Ingredients
Why you will LOVE this recipe for gluten-free granola
This recipe for chocolate granola is customisable. See notes below, you can create your own version tailored to your taste.
This healthy chocolate granola is super nourishing and does not include additives or excess sugar like the ones from the supermarket BONUS!
It will be the best granola you have ever tasted! Im not kidding, I eat this as a snack I love it!!
If you don’t eat all of it like piggy me, gift it to friends in jars, it’s such a sweet and thoughtful gift
Try eating this granola sprinkled on banana nicecream, or some vegan icecream for a satisfying gluten-free crunch.
It’s black forest gateaux flavours with a glow up and recreated as a healthy recipe combo with chocolatey crunchy granola with tart sweet cherries and creamy smooth yoghurt, what’s not to love!
Where can I buy the Chocolate mould for this cherry chocolate breakfast bowl recipe?
The chocolate mould I used, you can buy here.
FAQ’s
Can I customise my chocolate granola recipe?
Absolutely! One of the great things about making chocolate granola at home is that you can customise it to suit your taste preferences. You can add different nuts, dried fruits, coconut flakes, or even spices like cinnamon to enhance the flavour.
Try these other flavour combos;
Chocolate coconut granola - add toasted desiccated coconut at the end of cooking
Chocolate almond granola - add almonds instead of the nuts used in this recipe
Chocolate hazelnut granola - just replace the nuts in this recipe for hazelnuts and use hazelnut oil instead of coconut oil
Chocolate peanut granola - just replace the nuts in this recipe with peanuts
Chocolate berry granola - Add freeze-dried berries once baked
Is chocolate granola healthy?
YES, and much healthier than the store-bought variety; however, while chocolate granola can be a delicious treat, consuming it in moderation is important. The nutritional value of chocolate granola depends on the ingredients used.
Oats and nuts provide fibre, healthy fats, and protein, while cocoa powder adds antioxidants. However, sweeteners and chocolate chips can increase the sugar content, which is why I would opt for an 80-95% dark chocolate or keto chocolate to keep the sugar content low.
Can I make a vegan or gluten-free version of chocolate granola?
This recipe is vegan & gluten-free.
How to store chocolate granola?
When stored in an airtight container or sealed bag, chocolate granola can stay fresh for up to two weeks. Keep it in a cool, dry place away from direct sunlight. If you notice any changes in taste, texture, or smell, it's best to discard it.
Can I use chocolate granola in recipes?
Absolutely! Chocolate granola can be a versatile ingredient in various recipes. You can use it as a topping for smoothie bowls, incorporate it into homemade energy bars, or even use it as a crunchy element in baked goods like cookies or muffins. Let your imagination run wild!
1hour cooking and prep time - Chocolate Granola - 12 portions
Step by step
Recipe for chocolate granola
Granola
100g oats (GF if required)
30g pumpkin seeds
50g buckwheat groats
50g almonds
50g pecans
75g coconut oil
50g raw honey/maple/agave
35g coconut sugar (or brown sugar)
20g cacao powder
1 tsp vanilla extract
125g chopped dark chocolate or chocolate chips (see notes)
Cherry chia jam
100g frozen cherries
15g raw honey/agave
10g chia seeds
3 tbsp water
Method
Preheat the oven to 160 degrees and line a baking tray with greaseproof paper.
Put the first 5 ingredients into the baking tray and combine well.
On low heat, melt the coconut oil, vanilla extract, honey (or sweetener of your choice). Then add coconut sugar and cacao powder whisk together, pour onto the dry granola mixture. Mix that so everything is coated.
Bake for 45 minutes in the middle of the oven. Check every 15 minutes and mix up the granola so the edges don’t burn.
Place all the jam ingredients into a saucepan and boil on medium heat for 5/6 minutes with the lid on. When cool blend half the jam in a Nutri Bullet or similar.
Melt 25g of chocolate in the microwave and pour into the moulds and chill till set.
Take the granola out of the oven once cooled add the chocolate that you chopped or chocolate chips.
To serve assemble the breakfast bowl with yoghurt,cherry jam and granola. I garnished the bowl with some pretty rose petals from Waitrose.
If you liked this gluten gree breakfast bowl then try these similar recipes
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