Chocolate Granola

This Chocolate Granola is one of my favorite homemade treats—rich, crunchy, and just sweet enough. It’s made with cocoa, oats, and dark chocolate chips for a deeply satisfying flavor, and it’s so easy to throw together that I never feel the need to buy store-bought granola again.

Why You’ll Love This Recipe

I love how this granola delivers on both taste and texture. The cocoa and maple syrup give it a deep, chocolatey flavor without being overly sweet, and it bakes into beautiful clusters that are perfect for snacking or sprinkling over yogurt. It’s vegan-friendly, gluten-free (with certified oats), and endlessly customizable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• ¼ cup coconut oil
• ⅓ cup maple syrup (or honey, or your favorite sweetener)
• 4 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract (optional)
• ¼ teaspoon sea salt
• 3 cups old-fashioned rolled oats
• ½ cup dark chocolate chips (dairy or non-dairy)

Directions

1. I preheat the oven to 325°F and line a large rimmed baking sheet with parchment paper.
2. In a large bowl, I melt the coconut oil in the microwave (if not already liquid), then whisk in the maple syrup, cocoa powder, vanilla (if using), and sea salt.
3. I stir in the rolled oats until everything is evenly coated.
4. I spread the mixture onto the baking sheet in a compact, even ¼-inch layer, pressing down gently to help form clusters.
5. I bake the granola on the middle rack for 25 minutes, rotating the pan halfway through. I don’t stir during baking—this helps create big, crunchy clusters.
6. Once it’s done, I remove the pan from the oven and let the granola cool completely without touching it.
7. After it’s fully cooled, I break it into chunks and stir in the chocolate chips. I sometimes sprinkle a little flaky sea salt on top for extra flavor.

Servings and timing

This recipe makes about 10 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Storage/reheating

I store the granola in an airtight container at room temperature for up to 2 weeks. For longer storage, I freeze it for up to 3 months and let it thaw at room temperature before enjoying.

FAQs

Can I use quick oats instead of rolled oats?

I recommend sticking with old-fashioned rolled oats for the best texture. Quick oats tend to make the granola softer and less clustery.

How do I get big clusters?

I press the granola mixture firmly into the pan before baking and never stir during or after baking until it’s completely cool.

Can I make it sweeter?

Yes, I use ½ cup maple syrup instead of ⅓ cup if I want a sweeter batch.

Can I add nuts or seeds?

Absolutely. I often add up to 1 cup of raw chopped pecans, almonds, or a few tablespoons of chia seeds before baking.

Can I make this granola gluten-free?

Yes, I just make sure to use certified gluten-free oats.

What type of chocolate chips work best?

I use dark chocolate chips for richness, but semi-sweet or even white chocolate chips are great depending on your taste.

Can I skip the coconut oil?

Coconut oil gives it that nice crispness. If I don’t want to use it, I substitute with another neutral oil like avocado oil, but the texture may vary slightly.

Can I add dried fruit?

Yes, I stir in ½ cup of dried fruit—like cranberries, cherries, or raisins—after the granola has cooled completely.

Is this granola vegan?

It is, as long as I use dairy-free chocolate chips and maple syrup instead of honey.

How can I serve this granola?

I enjoy it with yogurt, milk (dairy or plant-based), sprinkled over smoothie bowls, or just straight out of the container for a quick snack.

Conclusion

This Chocolate Granola is a deliciously crunchy, chocolatey, and satisfying treat I love having on hand. Whether I’m enjoying it for breakfast, a midday snack, or a dessert topper, it always adds the perfect mix of flavor and crunch—and it’s so much better than anything I could buy in a store.

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