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Chocolate Granola

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.
Course Breakfast, Snack
Cuisine American
Keyword chocolate granola
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 5 cups (10 servings)
Calories 544kcal


Chocolate Granola

  • 3 cups (290g) old-fashioned oats (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. 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 an 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.


Serving: 10servings | Calories: 544kcal | Carbohydrates: 61.7g | Protein: 10.2g | Fat: 29.5g | Cholesterol: 67.8mg | Sodium: 29mg | Fiber: 6.5g | Sugar: 39.5g