Chocolate Granola is both wholesome and indulgent. It’s easy to make, naturally gluten-free (if using certified oats), and much healthier than store-bought versions. You control the sweetness and ingredients, and it stores well for days. It’s great for meal prep and satisfies both chocolate cravings and hunger at once.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Old-fashioned rolled oats
Unsweetened cocoa powder
Maple syrup or honey
Coconut oil or olive oil
Vanilla extract
Salt
Chocolate chips or chopped dark chocolate
Optional: chopped nuts, shredded coconut, or chia seeds
Directions
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large bowl, combine oats, cocoa powder, salt, and any optional dry add-ins like nuts or seeds.
In a small saucepan or microwave-safe bowl, melt the coconut oil. Stir in maple syrup and vanilla extract.
Pour the wet mixture over the dry ingredients and stir until well coated.
Spread the mixture evenly on the prepared baking sheet.
Bake for 25–30 minutes, stirring once halfway through. Watch closely to avoid burning.
Let the granola cool completely on the pan (it will crisp as it cools).
Once cool, mix in the chocolate chips or chunks. Store in an airtight container.
Servings and timing
Makes about 6–8 servings (roughly 5 cups of granola). Prep time: 10 minutes Cook time: 25–30 minutes Total time: approx. 40 minutes
Variations
Nutty version: Add almonds, pecans, or walnuts for crunch and healthy fats.
Fruit & chocolate: Stir in dried cherries, cranberries, or raisins after baking.
Protein boost: Add hemp seeds or protein powder to the dry mix.
Spiced chocolate: Add cinnamon or a pinch of cayenne for a spicy twist.
Sweetener swap: Use agave, brown rice syrup, or date syrup in place of maple/honey.
Storage/Reheating
Store in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze in a sealed bag for up to 2 months. No reheating needed—just serve and enjoy.
FAQs
Can I use quick oats instead of rolled oats?
Rolled oats are best for texture, but quick oats can work—they’ll result in finer, softer granola.
How do I make it extra crunchy?
Bake a few minutes longer and let it cool completely before stirring. Don’t overcrowd the pan.
Is this granola gluten-free?
Yes, as long as you use certified gluten-free oats.
Can I skip the oil?
You can reduce it, but it helps bind the ingredients and creates a crisp texture. Applesauce can be used as a partial substitute.
Can I use sugar instead of syrup?
Maple syrup or honey helps bind the mix better, but you can try brown sugar mixed with a bit of water or oil.
When do I add the chocolate chips?
After baking, once the granola has cooled, to prevent melting.
Can I add peanut butter?
Yes! Stir 2–3 tablespoons of peanut butter into the wet ingredients before mixing.
What kind of chocolate works best?
Dark chocolate chips or chunks are ideal, but milk or white chocolate also works for a sweeter flavor.
Can I make it without nuts?
Definitely. Just skip or replace them with seeds like pumpkin or sunflower seeds.
Is this good for breakfast?
Yes, it’s perfect over yogurt, in milk, or on smoothie bowls for a nutritious start.
Conclusion
Chocolate Granola is a delicious, crunchy, and customizable treat that satisfies your chocolate cravings while keeping things wholesome. Whether you enjoy it as a snack, topping, or quick breakfast, it’s a make-ahead staple you’ll keep coming back to. Easy to bake, easy to love—this is granola done right.
Chocolate Granola is a crunchy, chocolaty snack or breakfast made with oats, cocoa, and a touch of sweetness. Baked until crisp and finished with chocolate chips, it’s perfect over yogurt, with milk, or as a standalone snack.
Ingredients
3 cups old-fashioned rolled oats
1/3 cup unsweetened cocoa powder
1/3 cup maple syrup or honey
1/4 cup coconut oil or olive oil, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup chocolate chips or chopped dark chocolate
Optional: 1/2 cup chopped nuts (almonds, walnuts, pecans)
Optional: 1/4 cup shredded coconut or chia seeds
Instructions
Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large bowl, combine oats, cocoa powder, salt, and any optional dry add-ins like nuts or seeds.
In a small saucepan or microwave-safe bowl, melt coconut oil. Stir in maple syrup (or honey) and vanilla extract.
Pour the wet mixture over the dry ingredients and stir until well coated.
Spread the mixture evenly on the prepared baking sheet in a thin layer.
Bake for 25–30 minutes, stirring halfway through. Watch closely near the end to prevent burning.
Let the granola cool completely on the pan—it will crisp up as it cools.
Once fully cool, stir in the chocolate chips or chopped chocolate.
Store in an airtight container at room temperature for up to 2 weeks.
Notes
Wait until granola is completely cool before adding chocolate to avoid melting.For extra crunch, avoid overcrowding the pan and bake until edges are slightly crispy.Use certified gluten-free oats if needed.Customize with dried fruit or peanut butter for added flavor.Freeze for longer storage—up to 2 months in a sealed bag.
