Homemade Chocolate Granola Recipe with Almonds and Coconut

I love granola, but many store-bought varieties are loaded with sugar and preservatives. Healthier store options can also be expensive. Making granola at home is simple, affordable, and lets you control the ingredients and sweetness.

This Chocolate Granola recipe delivers large, crunchy clusters and a bold chocolate flavor, finished with dark chocolate chips. It’s indulgent without feeling overly decadent — perfect for breakfast, snacks, or a quick dessert.

Why you’ll love this recipe:

• Chocolate-forward. Cocoa powder and dark chocolate chips give real chocolate flavor without relying on refined sugar.
• Easy and fast. The recipe comes together in one bowl with about 10 minutes of prep.
• Wholesome ingredients. Rolled oats, minimal sweetener, and no refined oils or preservatives make it a better choice than many packaged granolas.
• Customizable. Use your preferred oil or sweetener and add nuts, coconut, seeds, or dried fruit to suit your taste.

Recipe ingredients

This chocolate granola uses simple pantry staples and can be customized with additional mix-ins if you like.

Ingredient notes

• Oats: Old fashioned rolled oats give the best texture. Quick oats will be softer, and steel-cut oats are not suitable here.
• Cocoa powder: Use unsweetened cocoa powder for deep chocolate flavor. For an extra-intense taste, choose a darker cocoa.
• Maple syrup: Maple syrup is recommended, but you can substitute honey or another liquid sweetener.
• Coconut oil: Melted coconut oil works well and helps clusters form, but you can use another neutral oil or melted butter.
• Chocolate chips: Optional but recommended — use dark or semi-sweet, dairy or non-dairy depending on your preference.
• Salt & vanilla: A pinch of sea salt (1/4 teaspoon) enhances the chocolate. A teaspoon of vanilla balances and rounds the flavor.
• Mix-ins: To vary the granola, add up to 1 cup of chopped nuts (pecans or almonds), up to 1/2 cup shredded coconut, or 2–3 tablespoons chia seeds. If you like fruit, stir in 1/2 cup dried fruit along with the chocolate chips after baking and cooling.

How to make this recipe

This recipe is mixed in one bowl and baked into large clusters. The key tip is to avoid stirring the granola while it bakes so the clusters stay intact. Let it cool completely on the pan before breaking it into pieces.

1. Preheat the oven to 325°F. Line a large rimmed baking sheet with parchment paper.
2. Place 1/4 cup coconut oil in a large bowl and warm until melted if solid. Whisk in 1/3 cup maple syrup, 4 tablespoons unsweetened cocoa powder, 1 teaspoon vanilla extract (optional) and 1/4 teaspoon sea salt until smooth. If the oil begins to solidify while mixing, briefly warm again.
3. Add 3 cups old fashioned rolled oats and stir until the oats are evenly coated.
4. Transfer the mixture to the prepared baking sheet. Spread into an even layer about 1/4″ thick and press down firmly — packing the mixture helps form large clusters.
5. Bake on the middle rack for 25 minutes, rotating the pan once after about 15 minutes. Do not stir during baking.
6. Remove from the oven and allow the granola to cool completely on the pan without stirring. Once cooled, break into chunks and stir in 1/2 cup dark chocolate chips. Sprinkle with flaky sea salt if desired, then store in an airtight container.

Recipe FAQs

Serving suggestions

• Eat a handful as a satisfying snack.
• Serve with dairy or non-dairy milk and fresh sliced banana or berries for breakfast.
• Top yogurt with granola and fruit for a parfait.
• Use as a crunchy topping for smoothie bowls, ice cream, or fruit salads.

Recipe notes

• Pro tip: Do not stir the granola during baking. Press the mixture down firmly on the pan before baking and allow it to cool completely to form large clusters.
• If you prefer a sweeter granola, increase the maple syrup from 1/3 cup to 1/2 cup.
• To add texture and nutrition, stir in up to 1 cup chopped nuts, 1/2 cup coconut flakes, or 2–3 tablespoons chia seeds. Add dried fruit after baking and cooling so it doesn’t dry out or burn.
• Store in an airtight container at room temperature for up to two weeks, or refrigerate for longer shelf life.

Chocolate Granola

Servings: 10

Prep Time: 10 mins, Cook Time: 25 mins, Total Time: 35 mins

Equipment

• Large rimmed baking sheet
• Mixing bowl
• Parchment paper

Ingredients

• 1/4 cup coconut oil
• 1/3 cup maple syrup (or honey)
• 4 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract (optional)
• 1/4 teaspoon sea salt
• 3 cups old fashioned rolled oats
• 1/2 cup dark chocolate chips (dairy or non-dairy)

Instructions

1. Preheat the oven to 325°F. Line a large rimmed baking sheet with parchment paper.
2. Warm the coconut oil if needed. Whisk in the maple syrup, cocoa powder, vanilla, and sea salt until combined. If the oil solidifies, briefly warm again.
3. Stir the oats into the wet mixture until fully coated.
4. Spread the mixture onto the prepared pan in an even 1/4″ layer and press down firmly to create clusters.
5. Bake for 25 minutes, rotating the pan once about halfway through. Do not stir while baking.
6. Allow the granola to cool completely on the pan. Break into chunks, fold in the chocolate chips, and enjoy.

Notes

• For the biggest clusters, press the granola down and avoid stirring during baking and cooling.
• Adjust sweetness by increasing maple syrup to 1/2 cup if desired.
• Store in an airtight container at room temperature for up to two weeks.

Nutrition (estimated per serving)

Calories: 220 kcal; Carbohydrates: 30 g; Protein: 4 g; Fat: 10 g; Fiber: 4 g; Sugar: 10 g.