Hey there my friend 👋. You are about to make the best chocolate granola ever. This granola is crunchy, chocolatey, and perfect for breakfast or snacking.
And guess what? It’s super easy to make. No weird ingredients. No fancy skills. Just simple steps to get that delicious homemade crunch. Let’s do this.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe.
- Large mixing bowl
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Wooden spoon or spatula
- Saucepan
- Airtight container (for storage)
Important Info
- Servings: 6 cups
- Estimated Cost to make this recipe: About $6, depending on your ingredients
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Calories per serving: 250 calories (per ½ cup)
- Cook method: Baking
- Season: All seasons
- Courses: Breakfast, Snack
- Cuisine: International
- Diets: VeganDiet, VegetarianDiet, DairyFreeDiet, GlutenFreeDiet (if using gluten-free oats)
How to Make Chocolate Granola
Now I am going to tell you what ingredients you need to make this granola and how to make it.
Ingredients You Need
- 3 cups rolled oats
- ½ cup unsweetened cocoa powder
- ½ cup honey or maple syrup
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup chopped nuts (almonds, walnuts, or pecans)
- ½ cup chocolate chips (add after baking)
- ¼ cup shredded coconut (optional)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Honey or maple syrup | Agave syrup |
| Coconut oil | Melted butter or any neutral oil |
| Rolled oats | Quick oats (texture will be softer) |
| Chopped nuts | Seeds (sunflower, pumpkin) |
| Chocolate chips | Cocoa nibs or chopped dark chocolate |
| Shredded coconut | Omit or use crushed cereal for crunch |
Instructions
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, cocoa powder, salt, and chopped nuts. Stir well.
- In a saucepan, warm the coconut oil, honey (or maple syrup), and vanilla extract over low heat. Stir until smooth.
- Pour the wet ingredients over the dry ingredients and mix until everything is coated.
- Spread the mixture evenly on the baking sheet.
- Bake for 20-25 minutes, stirring halfway through, until the granola is slightly darkened and fragrant.
- Remove from the oven and let it cool completely. It will crisp up as it cools.
- Once cool, mix in the chocolate chips and shredded coconut (if using).
- Store in an airtight container at room temperature.
Helpful Tips
- If you want chunkier granola, press the mixture down firmly on the baking sheet before baking and avoid stirring too much.
- Let the granola cool completely before storing to keep it crunchy.
- For extra crunch, add some puffed rice or crushed cornflakes before baking.
- Adjust sweetness by using more or less honey/maple syrup.
- If using chocolate chips, wait until the granola is fully cooled before adding them to prevent melting.
What to Serve with Chocolate Granola
Chocolate granola is so versatile. You can enjoy it in so many ways:
- With milk or yogurt for breakfast
- Sprinkled over smoothie bowls
- As a crunchy topping for ice cream
- Straight out of the jar as a snack
- Mixed with dried fruits and nuts for a homemade trail mix
How Do You Serve Chocolate Granola?
You don’t need anything fancy. Just grab a bowl, a spoon, and your favorite milk or yogurt. If serving at a brunch or party, you can place it in a glass jar with a scoop for a DIY granola bar.
Where Do You Serve This Recipe the Most?
This is perfect for breakfast, but it’s also great for meal prep. Pack it in small airtight containers for a grab-and-go snack. It’s also a hit at brunch gatherings. If you’re making a gift basket, homemade granola in a cute jar is always a winner.
Storage
Short-Term Storage (Room Temperature)
- Store in an airtight container in a cool, dry place.
- It will stay fresh for up to 2 weeks.
Refrigeration
- You don’t need to refrigerate it, but if your house is warm, storing it in the fridge can keep the chocolate chips from melting.
Freezing
- For long-term storage, freeze in a sealed bag for up to 3 months.
- To use, let it sit at room temperature for a few minutes before eating.
Frequently Asked Questions
Can I use instant oats instead of rolled oats?
I wouldn’t recommend it. Instant oats are too soft and won’t give you that nice crunchy texture. Rolled oats work best.
How do I make this recipe nut-free?
Just skip the nuts or replace them with sunflower seeds or pumpkin seeds. It will still be delicious.
Can I use peanut butter instead of coconut oil?
Yes, but it will change the texture a bit. Peanut butter will make it a little stickier, but it adds a nice flavor.
Why is my granola not crunchy?
It might not have baked long enough. Let it cool completely before storing—granola crisps up as it cools. Also, make sure you don’t use too much liquid.
Can I add dried fruit?
Yes! Add dried fruit like raisins, cranberries, or chopped dates after baking to keep them from getting too hard.