Description
This chocolate granola is crisp, crunchy, and packed with chocolate flavor. Made with oats, cocoa powder, honey, coconut oil, and chocolate chips, it’s an easy breakfast or snack with irresistible crunchy clusters.
Ingredients
- 3 and 1/2 cups (300g) old-fashioned whole rolled oats (not quick or instant)
- 1/3 cup (28g) unsweetened natural cocoa powder
- 1/3 cup (40g) ground flaxseed (optional)
- 1/2 teaspoon salt
- 1/3 cup (78g) coconut oil
- 1/3 cup (113g) honey
- 1/4 cup (50g) packed light or dark brown sugar
- 1 teaspoon pure vanilla extract
- 1/3 cup (57g) semi-sweet mini chocolate chips
Instructions
- Preheat the oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, whisk together the oats, cocoa powder, ground flaxseed (if using), and salt. Set aside.
- In a medium saucepan over medium heat, combine the coconut oil, honey, and brown sugar. Whisk until the coconut oil has melted and the brown sugar has dissolved.
- Remove from heat, whisk in the vanilla, and pour over the oat mixture. Stir with a spatula or wooden spoon until no dry spots remain. The mixture will be sticky. Spread on the prepared baking sheet.
- Bake for 40 minutes, stirring once halfway through baking. Remove from the oven and sprinkle the mini chocolate chips over the top (don’t stir). Cool completely on the baking sheet for at least 30 minutes. Granola will continue to crisp and become crunchier as it cools. Once cool, stir once more and enjoy.
- Store tightly covered in an airtight storage container at room temperature for up to 3 weeks.
Notes
- Make Ahead & Freezing Instructions: Granola is the perfect recipe to make ahead because it stays fresh for so long. Store this in an airtight container at room temperature for up to 3 weeks. You can also freeze it for up to 3 months. Thaw at room temperature.
- Special Tools (affiliate links): Baking Sheet | Silicone Baking Mat or Parchment Paper | Glass Mixing Bowls | Whisk | Silicone Spatula
- Oats: Use whole rolled (old-fashioned) oats. I don’t recommend quick, instant, or steel-cut oats in this recipe.
- Coconut Oil: Don’t leave this out! The oil helps the granola bake up crisp and crunchy and adds richness to every cluster. You can substitute the same amount of melted butter if needed.
- Brown Sugar: Brown sugar adds sweetness and helps the granola develop its crisp, crunchy clusters. You can substitute coconut sugar, if desired.
- Add-Ins: Feel free to add nuts, pumpkin seeds, raisins or chocolate-covered raisins, coconut flakes, dried cranberries, or other favorite granola additions. Keep the total amount of add-ins to about 3/4 cup. See the suggestions above the recipe for more ideas.
- Recipe Update in 2026: I updated this recipe in 2026 for a crunchier texture and more balanced chocolate flavor. If you’d like to make the original version, reduce the oats to 3 cups (255g), increase the cocoa powder to 1/2 cup (43g), omit the flaxseed and vanilla, and stir in 1/2–3/4 cup chocolate-covered raisins after the granola cools.