This Chocolate Granola is a decadent yet wholesome treat that combines rich cocoa with crunchy clusters for a satisfying bite. Packed with oats, nuts, and a hint of sweetness, it’s perfect for breakfast or a midday snack. The warm, toasty aroma as it bakes for 40 minutes will fill your kitchen with irresistible comfort. Once cooled for 1 hour, it transforms into a crisp, chocolatey delight that’s both indulgent and nourishing.
Each serving offers a delightful mix of textures—crunchy, chewy, and slightly crumbly—with a deep chocolate flavor that’s not overly sweet. With 6g of fiber and 6g of protein, it’s a guilt-free way to satisfy your cravings. Whether sprinkled over yogurt or enjoyed straight from the jar, this granola is a versatile, crowd-pleasing recipe you’ll want to make again and again.
Ingredients for Chocolate Granola
- 3 ½ cups (315 g) old-fashioned oats
- 1 cup (130 g) chopped nuts (almonds and pecans recommended)
- ⅓ cup (33 g) natural cocoa powder
- ⅓ cup (21 g) shredded coconut (sweetened or unsweetened, your choice)
- ⅓ cup (71 g) melted coconut oil (or neutral oil like avocado oil)
- ⅓ cup (78 ml) honey (maple syrup can be substituted)
- ⅓ cup (66 g) granulated, turbinado, or coconut sugar
- 1 ½ teaspoons vanilla extract
- ½ teaspoon table salt
- Optional add-ins: 2 Tablespoons chia seeds, 2 Tablespoons flax seed, 2 Tablespoons cacao nibs
- For topping: ⅔ cup (100 g) semisweet chocolate chips (mix of mini and regular recommended), flaky sea salt for sprinkling
Step-by-Step Instructions
- Preheat oven to 300°F (150°C) and line a rimmed baking sheet with parchment paper. Set aside.
- In a large mixing bowl, combine oats, nuts, cocoa powder, shredded coconut, and any optional add-ins (chia seeds, flax seed, cacao nibs). Stir well.
- In a separate medium bowl, whisk together melted coconut oil, honey (or maple syrup), sugar, vanilla extract, and salt until smooth.
- Pour the wet mixture over the dry ingredients and use a spatula to mix until everything is evenly coated.
- Spread the mixture into an even layer on the prepared baking sheet.
- Bake on the center rack for 40 minutes, or until the granola appears dry and slightly crisp.
- Immediately after removing from the oven, sprinkle chocolate chips and a pinch of flaky sea salt over the surface.
- Allow the granola to cool completely (about 1 hour) before breaking it into clumps. (Breaking it too early will prevent clumping.)
How to Store Your Chocolate Granola for Maximum Freshness
Once your granola has cooled completely, store it in an airtight container at room temperature for up to 2 weeks. For longer storage, keep it in the fridge for up to a month or freeze it for up to 3 months. Pro tip: Add a small piece of parchment paper between layers to prevent clumping.
Creative Serving Ideas for Chocolate Granola
This granola isn’t just for breakfast! Sprinkle it over yogurt or ice cream for a crunchy topping, mix it into smoothie bowls, or enjoy it as a snack straight from the jar. For a decadent treat, layer it with whipped cream and fresh berries for a quick parfait.
Easy Recipe Variations to Mix It Up
Customize your granola to suit your taste! Swap the nuts for seeds like pumpkin or sunflower, or use dark chocolate chips instead of semisweet. For a nut-free version, replace the nuts with extra oats or coconut flakes. Feeling adventurous? Add a pinch of cinnamon or cayenne for a spicy twist.
Time-Saving Tips for Busy Bakers
To save time, measure out your dry ingredients the night before and store them in a mixing bowl. You can also double the recipe and freeze half for later. Bonus tip: Use a silicone baking mat instead of parchment paper for easy cleanup.
Common Questions About Chocolate Granola
Can I use quick oats instead of old-fashioned oats? Yes, but the texture will be less chewy. Is this recipe gluten-free? It can be if you use certified gluten-free oats. Can I skip the chocolate chips? Absolutely, but they add a delicious finishing touch!
Chocolate Granola
Ingredients
Main Ingredients
- 3 ½ cups old-fashioned oats 315 g
- 1 cup chopped nuts 130 g (I like almonds and pecans)
- ⅓ cup natural cocoa powder 33 g
- ⅓ cup shredded coconut 21 g (sweetened or unsweetened, your preference)
- ⅓ cup melted coconut oil or a neutral cooking oil like avocado oil 71 g
- ⅓ cup honey 78 ml (may substitute maple syrup)
- ⅓ cup granulated turbinado, or coconut sugar 66 g
- 1 ½ teaspoons vanilla extract
- ½ teaspoon table salt
Optional Add-ins
- 2 Tablespoons chia seeds
- 2 Tablespoons flax seed
- 2 Tablespoons cacao nibs
For Topping
- ⅔ cup semisweet chocolate chips 100 g (I like to use a blend of mini and regular)
- Sea salt for sprinkling
Instructions
- Preheat oven to 300F (150C) and line a rimmed baking sheet with parchment paper. Set aside.
- In a large mixing bowl, stir together oats, nuts, cocoa powder, coconut, and any of the optional add-ins listed at the bottom of the recipe.
- In a separate, medium-sized bowl, whisk together (melted) coconut oil, honey (or maple syrup), sugar, vanilla extract, and salt.
- Pour the wet ingredients over the oat mixture and use a spatula to stir until all of the dry ingredients are coated with the wet.
- Spread into an even layer onto prepared baking sheet and transfer to center rack of 300F (150C) preheated oven and bake for 40 minutes or until granola appears dry.
- Immediately after removing from the oven, sprinkle chocolate chips and flaky sea salt over the surface of the granola (see note). Allow granola to cool completely, then use your hands or a wooden spoon to break the granola into clumps (if you break up the granola before it has cooled completely you will not have a clumpy granola).