Triple Chocolate Crunch Granola.

Super crunchy triple chocolate granola. When your chocolate craving hits, satisfy it with this wholesome breakfast or snack!

Super crunchy triple chocolate granola. When your chocolate craving hits, satisfy it with this wholesome breakfast or snack!

I interrupt the recent holiday cookie binge I’ve been putting you through (sorry?) to bring you something a tad healthier today.

Perhaps not as clean as a bowl of bran flakes or as green as a plate of lettuce, but let’s be real. We both know you wouldn’t be reading if that is the kind of stuff you found around these parts.

When it comes to healthier recipes, sometimes you just have to bring out the big guns: chocolate.  Granola, while boring to some, is actually one of my favorite things to munch on.  So many textures, so much crunch, the flavor possibilities are endless, dried fruit, nuts, the whole shebang.  Eaten for breakfast, as a snack, pre-workout, post-workout, midnight munchie, or sitting at my desk – I never tire of this stuff!

The only downside to granola? It is so darn addicting. But I can think of worse problems!

Super crunchy triple chocolate granola. When your chocolate craving hits, satisfy it with this wholesome breakfast or snack!

I like to make my own granola.  Not only is it SO easy to throw together, but it is incredibly cheaper (and healthier!) than buying it at the store.  I do not  understand how a 3 cup bag of granola (aka sugar) can market for over $7 when it costs pennies to make the same amount, in a healthier way, at home?!  Silly business if you ask me.

And you know what?  Take one look at all of my wholesome homemade granola recipes (peanut butter cupPB&JNUTELLA!) and I assure you that I can convert you into a granola-making-fiend just like me.  You’ll thank me later.

Triple Chocolate Crunch Granola

The ingredient list for my latest granola recipe is quite short.  Nothing crazy, nothing you can’t pronounce… just simple, wholesome ingredients.  And, of course, that includes the appearance of chocolate three times. Yep. A triple threat of the good stuff.

Starting with melted coconut oil, add your unsweetened cocoa powder, and a touch of brown sugar.  This can all be mixed by hand in a small bowl.  Stir in some honey (or agave or maple syrup) to make it all stick together; don’t skimp on this binding agent.  These four ingredients combined – the coconut oil, cocoa powder, brown sugar, and honey – will make a liquidy paste to drench over your oats and create crunchy chocolate clusters as the oats bake.

Triple Chocolate Granola_-5

For the add-ins, I didn’t get too crazy here.  A simple mix of chocolate chips and chocolate covered raisins is added to the granola after it bakes – to avoid burning any chocolate.  While the granola is still warm, add in the chocolate chips and give them a nice stir.  The warm granola will melt the chocoalte chips creating large sticky chocolate clusters.  The best part.  I mixed in the chocolate covered raisins after the granola cooled, so they held their shape  – feel free to add them in when the granola is warm though.

For the chocolate covered raisins, I used Dark Chocolate Raisinets.  My favorite candy ever,  I kid you not.  Disclaimer: I am mildly obsessed with raisins in any form, I don’t care how old or boring that makes me seem!

If you prefer, feel free to replace the dark chocolate raisins with other add-ins: nuts, dried cranberries, pumpkin seeds, white chocolate chips, toasted coconut, etc.  Keep in mind that chocolate must be present three times since you know… this IS triple chocolate granola. 😉

Just kidding… sorta.

The chewy dark chocolate raisins provided the perfect texture contrast to the crunchy clusters – I love a good texture profile when I can find one.

While I prefer my cookies to be soft, I like my granola extra crunchy.  Super-crunch-style, even after a few days.  This granola lasted about 1 week and was plenty crunchy – even MORE crunchy by day 5 and 6.  And, when sitting in a breakfast bowl of milk, the granola clusters STILL remained crunchy.  Oh yeah. We’re beating the crunch test with flying colors here today.

About that coconut oil.  No, your granola will not taste like coconut.  From the cocoa powder and the melty chocolate chips, you’ll find no remanence of coconut taste dancing around your tastebuds.  I strongly suggest you use coconut oil here (and in any granola recipe calling for oil), but if you cannot get your hands on any, canola oil will work just fine.

Triple Chocolate Granola_-7

Quick, straightforward, and easy.  Not to mention… cheaper than anything you’ll find in the store AND made without any preservatives or weird gunk you can’t pronounce.

Customize it how you prefer with different add-ins or any suggestions I provide below.  Just don’t skimp on the triple chocolate ordeal – I mean, when else is it OK to have chocolate for breakfast?!  And for a snack? And pre-workout fuel? Post-workout recovery? Midnight munchie? Yep, you just found your new favorite healthy treat.

PLUS – how fun would this be to give away to friends this holiday season? I nice healthy, yet incredible decadent tasting munchie that would be beautifully wrapped up in a mason jar or Christmas tin.  Your friends may thank you for saving their diets. Just sayin’. 😉

Super crunchy triple chocolate granola. When your chocolate craving hits, satisfy it with this wholesome breakfast or snack!

Triple Chocolate Crunch Granola

Super crunchy triple chocolate granola. When your chocolate craving hits, satisfy it with this wholesome breakfast or snack!


  • 3 cups old-fashioned whole rolled oats (not quick or instant)
  • 1/4 cup coconut oil, melted (or canola oil)
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup packed dark brown sugar
  • 1/3 cup honey (or maple syrup/agave)
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 - 3/4 cup dark chocolate covered raisins
  • optional additional add-ins like nuts, seeds, or dried fruit


Preheat the oven to 350F. Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.

Pour oats into a large bowl, set aside. In a smaller bowl, mix melted coconut oil, cocoa powder, and dark brown sugar until combined. Add honey and salt and mix until a liguid-y paste forms. Pour over oats and mix until all oats are moistened. Add more honey if needed.

Bake for 30 minutes, stirring + flipping every 10 minutes. Remove from oven and sprinkle with chocolate chips while the granola is still warm. Stir. The chocolate chips will melt, creating larger clusters of granola. Once cooled, add in chocolate covered raisins and any additional add-ins you prefer. Store covered at room temperature for up to three weeks.

Did you make a recipe?

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Trying to stay healthy?  I’ve got ya covered. 😉

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  1. Yum! Love this! I’ve wanted to try making a chocolate granola(but then again, I seriously cannot resist granola in any form so that’s probably not the best idea). This looks soooo good though. I’m so tempted to make granola tomorrow 😀

  2. Sally, I made this granola this morning…and I can’t quit eating it! SO GOOD! Is it bad that I keep going to the kitchen for a handful at a time? At the rate I’m going, I’m not going to have enough to top my vanilla yogurt throughout the week. 🙂

  3. Made this today, too! I’m going to give it away as gifts to my neighbors 🙂

  4. Just made this for the third time! I added 1/2 c sliced almonds, 1/4 c unsweetened shredded coconut, and 1/4 c raw sunflower seed meats. I added no raisins.

    Your recipe is amazing any way you tweak it! Thanks so much for all you do.

    • I am so happy to hear that! I want to add coconut to my next batch. 🙂 I’m glad you love this stuff as much as I do!

  5. Hi,
    I was using your recipe (absolutely delicious, btw) and I realized that you never used the salt….. *shrugs *

    but anyway thanks so much for the recipe!

  6. Made this yesterday with PB chips and raisins instead of chocolate chips and Raisinets. In my mind it’s now called inside out PB chocolate chip cookie granola. Too long of a title, I know (it’s only existed in my head so far), but it’s so good.
    I’ve making one of your granola recipes in some form every week for the last few months. So thank you for all these great recipes!

  7. Hello! Thanks for the recipe Sally, it looks delicious! I went through many recipes for chocolate granola but Yours seems to be the perfect one 🙂 Can’t wait to try to make it! But I’ve got one question – as it’s hard to find the coconut oil in my area – is there anything that I can use instead of?

    • Hi Paula! You could use regular canola/vegetable oil in this recipe instead of the coconut oil. Or even melted butter.

  8. I made this recipe and it is delicious but you do NOT want to put it in at 350 for 30 minutes. This will burn the oatmeal, even when stirring it. You only want to bake it for 10-15minutes. It took me 2 tries to get it right 🙁

    • 10-15 minutes for properly baking granola is extremely on the low side. Is your oven temperature accurate? Regardless, thanks for trying.

      • It’s an old gas oven (from the 70s) so that might be the difference. Who knows. Anyway, I have made this recipe several times and even packaged some as part of a gift basket for different family members. Everyone LOVED it! Thank you again for the wonderful idea 🙂

    • I also had an issue with time &/or temp – started smoking about 23 min in – stirred after 10 min & 20 min just like instruction said to, then all of a sudden started smoking – turned the oven off at 27 min, which may have been too long… hopefully I didn’t ruin a while pan of ingredients!!

      • Hey Chrissy! I’m concerned about your oven burning granola at 350F degrees in only 23 minutes. Especially if you stirred it around twice already. If you decide to try again, bake at 300F for about 20 minutes.

    • All of my homemade granola recipes are at 300 degrees. Always double check your oven recipe once in a while, but for things like my granola and caramel popcorn – they need it low and slow.

  9. Chocolate AND Granola? My two favorite things and looks so easy to make. Love this recipe, Sally!

  10. Wow I am going to love this granola, I know it! Anything I can eat as breakfast and pretend is dessert is a perfect recipe in my books 🙂

  11. Sally, have you had those yummy Brookside snacks, y’know, the dark chocolate-covered pomegranate bites (the absolute best), blueberry bites, or acai bites? they would be BOMB in this recipe to sub for the raisnets! Now that I’m thinking of it, you should totally make a recipe with them!

    • I love those brookside snacks Deirdre! They would be so, so good in this granola. I’m going to try it next! Let me know if you do too.

  12. Is there any other kind of oil I could use? I see you always use the coconut oil in your granola recipes, but where I live it’s hard to find it. (and I don’t like to use the canola oil…)

  13. To make this super healthy I added 1/4 cup sweet potato purée 🙂 the kids gobbled it right up 🙂
    Adding it to my kefir yogurt tonight. And they asked to have it for breakfast in the morning. Sure kids 🙂

  14. My batch started smoking between 27-30 minutes.  It’s a brand new oven, so I don’t think the temp is off.  I used coconut flakes, white chocolate chips and chocolate chunks as mix ins (in addition to the semi-sweet chips).  The hubs seems to like it.  I’d make this again, but would be more watchful towards the end of the cooking time.  Thanks for another great recipe!

    • UPDATE: I’ve now made this granola 3 times (we eat it on top of yogurt, ice cream, or just straight out of the jar) and I’ve found the key is really just watching it during the last 5 or so minutes of cooking time so that it doesn’t scorch. This is really a great and versatile recipe. I’m going to try your Mocha Java Latte Granola recipe next. I love your recipes because they actually work AND taste great. Thank you, Sally!

      • Wonderful Tina. I’m glad you tried it again. I love this stuff. It’s been awhile since I made it. New plan for tomorrow!

  15. My son cannot wait for me to make this granola! Unfortunately, I cannot have it due to reflux and caffeine. Any thoughts on using carob powder instead of cocoa powder? 

  16. Love the granola! I was wondering if there would be an easy way to make it into bars.

  17. I would definitely start with the oven at 300degF. Mine burnt at 340degF and I didn’t reach 30 minutes. 

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