Chocolatey and crunchy—perfect for a sweet breakfast or snack.
Easy to make with pantry staples.
Healthier than store-bought granola with customizable ingredients.
Naturally sweetened and full of fiber and healthy fats.
Vegan and gluten-free friendly with simple swaps.
Great for meal prep and stays fresh for weeks.
Kids and adults both love it.
Versatile—add your favorite mix-ins like dried fruit or coconut.
Makes a great homemade gift.
Delicious on yogurt, smoothie bowls, or just by itself.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Old-fashioned rolled oats
Cocoa powder (unsweetened)
Chopped nuts (e.g., almonds, walnuts, or pecans)
Coconut flakes or shredded coconut (optional)
Coconut oil or other neutral oil
Maple syrup or honey
Vanilla extract
Salt
Chocolate chips or chunks (added after baking)
Directions
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the oats, cocoa powder, nuts, coconut, and salt.
In a small saucepan or microwave-safe bowl, melt the coconut oil and mix it with maple syrup and vanilla extract.
Pour the wet mixture over the dry ingredients and stir until everything is well coated.
Spread the granola evenly on the prepared baking sheet.
Bake for 25–30 minutes, stirring halfway through to ensure even baking.
Let the granola cool completely on the baking sheet—it will crisp up as it cools.
Once cooled, stir in chocolate chips or chunks.
Store in an airtight container at room temperature.
Servings and timing
Makes about 5 cups of granola (10–12 servings). Prep time: 10 minutes Cook time: 30 minutes Total time: 40 minutes
Variations
Add dried fruit like cherries, cranberries, or raisins after baking.
Use peanut butter or almond butter in the wet mixture for extra richness.
Swap maple syrup with agave or brown rice syrup.
Include seeds like chia, sunflower, or flax for added nutrition.
Add a pinch of cinnamon or espresso powder for deeper flavor.
Use mini chocolate chips or dark chocolate chunks for different textures.
Replace nuts with sunflower or pumpkin seeds for a nut-free version.
Storage/Reheating
Store chocolate granola in an airtight container at room temperature for up to 3 weeks. For longer storage, freeze it in a sealed bag or container for up to 3 months. No reheating is required—just enjoy it straight from the jar or bag.
FAQs
Is chocolate granola healthy?
Yes, when made with wholesome ingredients and minimal added sugar, chocolate granola can be a nutritious option high in fiber and healthy fats.
Can I use instant oats?
Rolled oats are best for texture. Instant oats may become too soft and powdery when baked.
How do I make it extra crunchy?
Let the granola cool completely on the baking sheet without stirring to allow clusters to form.
Can I make this granola nut-free?
Yes, substitute nuts with seeds like pumpkin or sunflower seeds.
Is this recipe vegan?
If you use maple syrup and dairy-free chocolate chips, the granola is fully vegan.
Can I reduce the sugar?
Yes, reduce the amount of sweetener or use unsweetened chocolate chunks if you prefer it less sweet.
What kind of chocolate should I use?
Use semi-sweet, dark, or even white chocolate chips, depending on your preference. Just make sure to add them after baking.
How do I serve chocolate granola?
It’s great with milk, sprinkled over yogurt or smoothie bowls, or eaten as a snack on its own.
Can I use cocoa nibs instead of chocolate chips?
Yes, cocoa nibs can be added after baking for a less sweet, crunchier chocolate element.
Why is my granola not crisp?
It may need a bit more baking time or wasn’t spread out evenly. Make sure to cool it completely before storing.
Conclusion
Chocolate Granola is the perfect way to satisfy your chocolate cravings without compromising on nutrition. With a crunchy texture and deep chocolate flavor, it’s ideal for breakfast or snacking any time of day. Homemade, customizable, and easy to store, this granola is bound to become a pantry staple you’ll make again and again.
Chocolate Granola is a crunchy, chocolatey, and naturally sweetened breakfast or snack made with oats, nuts, cocoa, and chocolate chips. It’s perfect over yogurt, with milk, or as a snack by the handful—delicious and wholesome.
Ingredients
3 cups old-fashioned rolled oats
1/3 cup unsweetened cocoa powder
1 cup chopped nuts (e.g., almonds, walnuts, pecans)
1/2 cup coconut flakes or shredded coconut (optional)
1/3 cup coconut oil or other neutral oil
1/2 cup maple syrup or honey
1 tsp vanilla extract
1/4 tsp salt
1/2 cup chocolate chips or chunks (added after baking)
Instructions
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the oats, cocoa powder, chopped nuts, coconut (if using), and salt.
In a small saucepan or microwave-safe bowl, melt the coconut oil and mix in the maple syrup and vanilla extract.
Pour the wet mixture over the dry ingredients and stir until fully coated.
Spread the granola evenly onto the prepared baking sheet.
Bake for 25–30 minutes, stirring halfway through for even baking.
Allow the granola to cool completely on the baking sheet—it will crisp as it cools.
Once fully cooled, stir in the chocolate chips or chunks.
Store in an airtight container at room temperature for up to 3 weeks.
Notes
For extra crunch, let granola cool completely without stirring.Add dried fruit like cranberries or raisins after baking.Use maple syrup and dairy-free chocolate chips for a fully vegan version.Swap nuts for seeds to make it nut-free.Add cinnamon or espresso powder for deeper flavor.
