Chocolate Granola with Walnuts and Wheat Germ

Decadent, nutty granola is perfectly toasted with the delicate balance of sweet and salty.

My husband is a granola addict and would eat it daily if possible.  By making it at home, not only will you stretch your weekly food budget but you can also control the quality of ingredients. If you’ve ever purchased it at the grocery store, you’ve probably noticed how expensive it is and how ridiculously high the calories are per measly serving.  Homemade granola is not only extremely easy to make but it is very versatile and easy to customize.

Personally, I’m not a huge fan of dried fruit I didn’t add any.  Want to throw in apricots, raisins or cranberries? Go crazy.  We are a big walnut family but if you come from a long line of pecan lovers, go nuts! (Aren’t I funny?)

In my opinion, most store bought granola is too sweet and lacks any real texture and flavor.  This easy granola recipe is the perfect balance of toasted, nutty perfection with the right amount of sweetness balanced out with a touch of salt and whole lot of omega-3 goodness.

Your yogurt is waiting.

5.0 from 2 reviews
Chocolate Granola with Walnuts and Wheat Germ
Prep time
Cook time
Total time
Decadent, nutty granola is perfectly toasted with the delicate balance of sweet and salty.
Recipe type: Breakfast
Serves: 26
  • 5 cups oats
  • 4 tablespoons toasted wheat germ
  • 4 tablespoons flax seed meal
  • ½ cup walnuts - chopped
  • ⅓ cup apple cider
  • ⅓ cup honey
  • ¼ cup brown sugar
  • ¼ cup cocoa powder
  • 1 tablespoon natural peanut butter - creamy
  • 1 tablespoon butter - unsalted
  • 1 teaspoon cinnamon
  • ⅛ teaspoon salt
  1. Pre-heat oven to 275 degrees and line a cookie sheet with parchment paper or a silicone baking pad.
  2. In a medium sauce pot, whisk together cider, honey, sugar, cocoa, peanut butter, butter, cinnamon and salt over medium heat until sugar has dissolved and butter is melted; set aside.
  3. In a large bowl, combine oats, wheat germ, flax seed meal and walnuts. Pour cocoa honey mixture on top and stir (or use hands!) until oats and nuts are evenly coated.
  4. Bake for 60 minutes, stirring every 20 minutes or so, until browned and toasty. Let cool then store in an air-tight container at room temperature.
If you don't have apple cider, you can substitute with orange juice.
Recipe is adapted from A Little Bit Crunchy A Little Bit Rock N' Roll
Nutrition Information
Serving size: ¼ cup Calories: 112 Fat: 3.8 g Saturated fat: .8 g Unsaturated fat: 3 g Trans fat: 0 Carbohydrates: 18.1 g Sugar: 6.6 g Sodium: 47 mg Fiber: 2.5 g Protein: 3.1 g Cholesterol: 1 mg




  1. says

    I like the way you used cider for a lot of the sweetener and peanut butter for most of the oil, keeping this much lower cal and healthier than store-bought granolas. You are right that store-bought granolas tend to be very expensive, especially considering the cheap ingredients that are in most– mostly oats, vegetable oil, and sugar.

  2. Kathie says

    I made this tonight and we loved it. I did add coconut, just because hey, coconut! My Mother makes granola and it’s okay, but she still makes the same recipe. I don’t think she ever varied it. I never thought about adding so many different things to it. I did searches on pinterest after I made yours and I think I could put almost anything I want into it. So thank you.


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