Bubby’s Treasured Recipes — made with love, passed down, never forgotten

From Bubby’s Recipe Box

Chocolate Chip Granola

Chocolate Chip Granola
Jump to Recipe Print Recipe
Chocolate Chip Granola

Chocolate Chip Granola

No ratings yet
A big family batch of crunchy homemade granola with oats, crisp rice cereal, honey, and chocolate chips.
Print Recipe Pin Recipe Favorite Cook mode
Prep Time 15 minutes
Servings: 10 cups
Course: Breakfast, Snacks & Simple Treats
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups Rolled oats (about 320 g)
  • 4 cups Crisp rice cereal
  • 1/2 cup All-purpose flour (60 g)
  • 2/3 cup Honey (about 225 g)
  • 2/3 cup Granulated sugar (133 g)
  • 1 cup Oil (240 mL)
  • 1 tsp Vanilla extract
  • 2/3 cup Pareve chocolate chips (about 115 g)

Equipment

  • large mixing bowl
  • Large 13×18-inch rimmed sheet pan
  • Parchment paper, optional
  • Rubber spatula or wooden spoon

Method
 

  1. Preheat. Heat the oven to 350°F / 175°C. Line a large rimmed sheet pan if desired.
  2. Mix the dry ingredients. Combine the oats, crisp rice cereal, and flour in a large bowl.
  3. Mix the wet ingredients. Stir together the honey, sugar, oil, and vanilla.
  4. Combine. Pour the wet mixture over the dry ingredients and mix until evenly coated.
  5. Spread. Spread evenly over the large sheet pan.
  6. Bake. Bake 18-22 minutes, stirring once halfway, until golden at the edges.
  7. Add the chocolate. For melty chocolate clusters, stir in the chips while warm. For distinct chips, cool first and then stir them in.
  8. Cool completely. Let the granola cool fully before storing.

Notes

Recipe #108
Category: Breakfast, Snacks & Simple Treats
Yield: Large batch, about 10 cups
Method: Baked granola
Prep: About 15 minutes
Bake/Freeze: 350°F / 175°C; 18-22 min
Difficulty: Beginner-friendly
Recipe Details
Kosher: Pareve when using pareve chocolate chips. Texture: Crunchy clusters with light chocolate throughout. Best feature: It can be eaten as cereal, snack mix, or a topping for yogurt and fruit.
What a Beginner Should Look For
Before baking: Evenly coated but not soupy. During baking: Light golden color around the edges. Finished granola: Crisp when cool with small to medium clusters.
Pan Size Matters
This is a large batch. A big rimmed sheet pan gives the granola room to toast instead of steaming in a crowded smaller pan.
Beginner Tips
  • Use a large sheet pan, not a deep casserole dish.
  • Stir once halfway for even browning.
  • Granola crisps as it cools.
  • Add the chips warm for melty clusters or cool for cleaner chips.
  • Cool completely before storing.
  • Break into clusters after cooling.
Troubleshooting
Granola stays soft: It may need a few more minutes in the oven or more cooling time. Granola browns too fast: Your pan may be crowded or your oven runs hot. Chocolate disappears: Add it after cooling if you want visible chips. Granola tastes oily: Check the measurements and spread it thinly. Clusters do not form: Avoid stirring too much after it cools.
Variations
  • Add chopped nuts after baking.
  • Serve with cold milk like cereal.
  • Use as a topping for yogurt or fruit.
Make Ahead, Storage & Freezing
Room temperature: Store airtight up to 2 weeks. Freezer: Freeze airtight up to 2 months.
Tip to Hand Down
Granola becomes crisp as it cools, so do not overbake it chasing crunch while it is still hot.

Tried this recipe?

Let us know how it was!

Share This Recipe

Know someone who would love this one? Pass it along.

From Your Kitchen

Recipe Reviews & Notes

Made this recipe? Share what worked for you, any helpful tips, or how your family enjoyed it. Your notes may help the next person making it in their kitchen.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating