Chocolate Granola has a rich chocolate flavor, the perfect amount of sweetness, and the best crunchy texture. Make this granola your own by changing up the nuts or other ingredient add-ins.
Anytime I can pass off chocolate for breakfast, it’s a definite yes. This granola is richly chocolate and has the perfect amount of sweetness.
While my whole family will down handfuls of this granola, our favorite way to eat it is pictured above: in a bowl with good yogurt. I like getting a coconut mousse yogurt and topping it with a few handfuls of this granola and whatever berries I’ve got on hand. A drizzle of honey finishes it off perfectly.
Today I’m sharing how to make Chocolate Granola, some variation ideas, a few ideas for how to enjoy the granola, and some granola-making tips.
How to make Chocolate Granola
The collage of photos shows a quick overview of how to make this recipe. The numbered photos above correlate with the description below.
- Combine the dry ingredients: Combine the old fashioned oats, coarsely chopped almonds, and coarsely chopped pistachios in a large bowl.
- Combine the wet ingredients: Mix the maple syrup, coconut oil, sugar, vanilla, salt, and cocoa powder in a separate bowl.
- Stir: Use a wooden spoon or silicone spatula to mix the wet ingredients until you get a thick, cohesive mixture.
- Pour:Use a spatula to scrape every bit of the wet ingredients into the dry.
- Stir: Now mix the two together. It’s takes a minute and seems like it’s not coming together but it does!
- Mixed Chocolate Granola is ready to bake.
- Spread: Make an even layer of granola on a sheet pan lined with parchment paper.
- Bake: For 21 minutes, stirring every 7 minutes. Once removed from the oven, stir in the coconut. Sprinkle the chocolate chips on top and allow them to melt into the granola (don’t toss, just let stand).
Make this chocolate granola your own! Below are some ways to change it up.
- Add dried cherries. Chocolate and cherries are delicious; dried cranberries would also be great in the mix (add after granola is completely cooled).
- Leave out the coconut. If you aren’t a fan of coconut, this granola is fine with out it (no other changes necessary).
- Use your favorite chocolate. We like combining semi-sweet and milk chocolate to top this granola, but use whatever chocolate you like best (all milk, all dark, or all semi-sweet are also good options).
- Add a sprinkle of sea salt. If you like sweet and salty, add some Maldon®sea salt to the top of this granola after adding the chocolate chips and they’ve begun to melt a little.
- Switch up the nuts. Our favorites are pistachios and almonds, but use whatever nuts you like best. Walnuts, pecans, cashews, peanuts, slivered almonds, all work well. You can also use 1 and 1/2 cups of a single nut variety instead of 3/4 cup of two nut varieties.
- Use seeds instead of nuts. Replace nuts with sunflower seeds or pumpkin seeds.
Chocolate Granola serving ideas
- If you’re anything like me, straight from the sheet pan is best…with the good intentions to stop and package it into a bag…
- As cereal: Pour a bowl of this granola and add in some milk
- In a parfait: Layer coconut-flavored yogurt with this chocolate granola, and a sprinkle of chia seeds. Add in some fresh berries or sliced banana.
- In an açaí bowl: Add a few tablespoons of granola right on top.
- Top your oatmeal: A sprinkle of Chocolate Granola on a bowl of hot oats adds a nice texture contrast. texture.
Chocolate Granola preparation tips
- Toss the granola frequently. This helps to evenly cook the ingredients and avoid burned areas.
- Give the granola time to harden. The granola needs a few hours to firm up after baking. Don’t cover or package the granola until it is completely cooled and the chocolate is no longer soft and melty on top.
- Store granola in a cool, dry place in an airtight container. Here are a few ways to tell if granola has gone bad.
More healthy snack recipes
- No Bake Energy Bites
- Protein Breakfast Cookies cinnamon roll flavored!
- Healthy Oatmeal Breakfast Cookies
- Healthy Pumpkin Bread with chocolate chips
- Chocolate Raspberry Banana Bites
This Chocolate Granola has a rich chocolate flavor, the perfect amount of sweetness, and the best crunchy texture. Make this granola your own by changing up the nuts or other ingredient add-ins.
- 3 cups (290g) old-fashioned oatmeal (NOT steel cut or quick oats)
- 3/4 cup (114g) whole almonds coarsely chopped (measure before chopping)
- 3/4 cup (107g) whole pistachios (or pecans) coarsely chopped (measure before chopping)
- 3/4 teaspoon fine sea salt
- 1/2 cup + 1 tablespoon (103g) melted coconut oil
- 1/2 cup (144g) pure maple syrup
- 1/2 cup (112g) white granulated sugar
- 1/2 cup (50g) Special Dark cocoa powder (make sure it's Dutch process)
- 1 teaspoon pure vanilla extract
- 1/2 cup (25g) unsweetened coconut flakes
- 1/3 cup (53g) miniature semisweet chocolate chips
- 1/2 cup (91g) milk, semi-sweet, or dark chocolate chips (we like milk best)
PREP: Preheat the oven to 325 degrees F. Line a large sheet pan with parchment paper or a nonstick Silpat liner and set aside. Measure out the oats in a large bowl and set aside.
DRY INGREDIENTS: Coarsely chop the almonds and pistachios. Add to the bowl with the oats.
WET INGREDIENTS: In a medium-sized bowl, combine the 3/4 teaspoon salt (reduce if sensitive to salt), 1/2 cup + 1 tablespoon coconut oil (measure when melted), 1/2 cup maple syrup, 1/2 cup white sugar, 1/2 cup cocoa powder, and 1 teaspoon vanilla extract. Whisk until smooth and combined.
COMBINE: Pour the chocolate wet mixture into the oat and nut mixture; stir until all the oats and nuts are well coated.
BAKE: Spread mixture on the prepared sheet pan. Bake for 7 minutes, stir well, bake for another 7 minutes, stir again, and return to the oven for 4 more minutes. At this point, you can add in the 1/2 cup coconut flakes and bake for another 3-4 minutes if you want the coconut toasted. This will give you about 21 minutes total bake time which is how long I always bake my granola for. Remove from the oven and toss once more. Let granola stand for 2 minutes and then sprinkle the 1/3 cup miniature chocolate chips on top and then the 1/2 cup milk chocolate chips on top. The chocolate will melt into the granola (don't toss it, just let it melt in), let it stand for 2-3 hours or until the chocolate is firmed up and the granola has hardened and set up.
STORE: store in airtight container, out of sunlight, at room temperature for 3-4 weeks (do not store in fridge). Freeze any leftovers for up to 3 months.