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

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 cups
  • Category: Snacks
  • Method: Baking
  • Cuisine: American


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
  • 1/23/4 cup dark chocolate covered raisins
  • optional: additional add-ins like nuts, seeds, or dried fruit


  1. Preheat the oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.
  2. 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 liquid-y paste forms. Pour over oats and mix until all oats are moistened. Add more honey if needed.
  3. 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.

Keywords: triple chocolate granola


  1. Is it crazy of me to stay this big bowl of brown granola looks GORGEOUS?!?! ‘Cause it totally does. I might make a big batch of this for us to snack on this weekend while we’re out Christmas shopping and wrapping gifts. I love raisins, too (I’m 80??), so I have got to get my hands on those dark chocolate Raisinetes.

    1. Oh my gosh, I am SO glad you love raisins as much as I do. I don’t feel as weird. 😉 And Ashley you must make this! I knooooow you will just love it. I’m making another batch tomorrow!

  2. You know I love making my own granola too! And the dark chocolate raisinets in here is just genius! I definitely need to pick up a couple of boxes on my way home!

    1. hey chung-ah! you have to try the dark chocolate raisinets in your next granola batch. dried fruit + chocolate in one. It kinda just makes sense in granola 😉

  3. hahaha YES! I accidentally did apologize for cookies. You are so funny for catching that. Don’t worry, more cookies to come Laura!

  4. Um, you could’ve had me at “single chocolate granola”, but TRIPLE??? YUM! All of your granola recipes always look fantastic and I also love the texture of granola like you do!

    1. Hi Chandra – I always use old-fashioned oats for granola. quick-cooking oats are less substantial and will cook differently and result in an almost dusty, powdery granola texture since they are much more fine than whole oats.

  5. I just made this tonight, and it’s really delicious! It has the perfect amount of crunch and does goes well with milk! Plus, it’s a great way to get fiber into your boyfriend 😉
    Thanks for the recipe!

    1. Hey Whitney! Thanks for saying hi and umm… I couldn’t agree more. Why do you think I post so many granola recipes here? Because I make it ALL The time for me… and well, also for my boyfriend. Tricking them with chocolate on their fiber… they’ll never know.

  6. 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.

    1. 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!

  7. 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!

  8. 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?

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

  9. 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 🙁

    1. 10-15 minutes for properly baking granola is extremely on the low side. Is your oven temperature accurate? Regardless, thanks for trying.

      1. 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 🙂

    2. 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!!

      1. 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.

    3. 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.

  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!

    1. 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!

    1. 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!

      1. 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. If you have trouble with the oven temperature – check Bobby Flay’s Recipe. It is the same as this one … but the oven temperature is different.

  17. Hi Sally,
    Thank you for a great granola recipe. We liked it so much, I made it four times already. My kids love store bought cereal and I don’t like giving it to them everyday. So I have been making this granola and they have it for breakfast. I  substitute  sugar/honey with banana-date puree or just date puree. The one made with date puree tastes exactly like the original. Also I add just a Tbsp or two of chocolate chips as my kids have it for breakfast. They love it!!!
    Thanks again for your wonderful work and amazing recipes!!

  18. Hi Sally, I got a question/suggestion for you – have you considered including photos of some of the key steps of each recipe? I love your recipes and artful pictures of the goodies you make but I’d love to see some in-progress pics of the batter/dough/mixture/etc so that I could compare what I’m making to what it’s supposed to look like in terms of consistency, for example.

    I just tried making this granola and felt the mixture was a bit too dry but thought ‘well I followed the recipe to a T and even added more honey so it’s prolly supposed to be like that’… And ended up with oats smoking halfway through baking. I tried a second smaller batch (I wasn’t ready to let go of such a treat), added even more honey and baked at a lower temp and that seems to have worked for me, I’m munching on the granola right now!

    Long story short, would love to see some more batter pictures in the future! They would sure come in handy for many of us 🙂 Thanks for your great work!

    1. Hi Dom! When I began working full time for Sally’s Baking Addiction, I started sharing in process photography. From 2011 – mid 2013, there aren’t many step shots. However int he past 4 years, you’ll notice each recipe has several. Thank you!

      For this recipe, you can try to lower the oven temperature. I find that helps.

      1. Thanks for the reply, Sally! I’m making my (delicious!) way through your recipes and they’re getting ever better, just like your photos 🙂 I’ve also tried some of your muffin and quickbread recipes and they came out great. I was a bit worried at first since I live in Slovakia and our ingredients are slightly different (not to mention the units), but your recipes are so simple, universal and well-written that they’re on their way to becoming staples in my kitchen 🙂 I grabbed some US sized measuring cups off of Ebay and I can’t wait to test some more of your delicious recipes. I’m so glad I found your blog! (and so is my family, haha). Thanks again!

  19. Oh sally!! Why did I even wonder into this granola recipe???  I have been making super healthy granola without sugar all this while! While I follow your other recipes faithfully, I avoid these granola recipes because the ones I use are tasty and healthy and most importantly, no refined sugar added. But, but, but!!!!! The pictures are so darn inviting and I strayed… the smell is already addictive when I made the paste!!! And the finished product? Needlesss to say, I get questioned why I even bothered with those boring (was super yummy and tasty before this batch ) granolas when I can make And addictive it is!!!!  Yanks is divine tasting granola! thanks thanks!!! I love u and I hate u !!!

  20. Hi Sally, would you mind to share the above recipe in gram? Really appreciated if you are able to provide thank you!!

    1. Hi Chloe, This is an older recipe before I used both measurements. Just about all of my newer recipes have the measurements in grams also!

  21. Hi Sally. Love your cake and cookie recipes and can’t wait to move on to your granolas. If I were to add about a cup of sliced almonds to this recipe, how much more coconut oil/brown sugar/honey do I need to add to keep everything moist without ending up with granola soup? And would I have to bake it longer?

    1. Hi Jillian! You shouldn’t need too much more oil/honey- try an extra teaspoon of coconut oil- bake time remains the same 🙂 Let me know how it goes!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally