This Homemade Chocolate Granola is super simple to make, naturally sweetened and so chocolatey. It's a new easy staple you are going to want to add to your list!
If you've been here for a while, you probably know how much I love homemade granola! My Cinnamon Sugar Granola has been a staple in my kitchen for years, and I've even turned my love of granola into Granola Cookie Cups. As a registered dietitian, what I love most about making granola from scratch is that it allows me to choose what goes in it, and add a little extra fiber, protein and healthy fats from ingredients like oats, nuts and seeds.
But if there's one thing I'm very particular about when it comes to granola, it's the texture. I want BIG, chunky clusters, almost like little pieces of an oatmeal cookie! That's why I press this Homemade Chocolate Granola into one solid layer before baking and let it cool completely before breaking it apart. We're also using cocoa powder and chocolate chunks for plenty of chocolate flavor, with honey to add just the right amount of sweetness. It's the perfect combination of a chocolatey treat and a satisfying breakfast or snack!
Why This Recipe Is Dietitian Approved
- Sweetened with honey. This granola uses honey for sweetness, so you can make a delicious chocolate granola without adding refined sugar to the oat mixture.
- A source of fiber and healthy fats. Oats, nuts and seeds provide fiber, healthy fats and plant-based protein to help make this granola more satisfying.
- Chocolatey and satisfying. Cocoa powder and chocolate chunks give this granola a rich chocolate flavor, while the big, crunchy clusters make it perfect for breakfast or snacking.
Homemade Chocolate Granola Recipe
Ingredients, Swaps, & Tips
Oats: I use quick, minute or rolled oats here, all three work well for that classic chewy granola texture.
Coconut oil: Helps bind the granola into chunky clusters and adds a subtle richness. I recommend using melted, unrefined coconut oil for the best flavor.
Honey: My favorite way to naturally sweeten this granola without any refined sugar. Maple syrup is a great sub if you want it vegan.
Vanilla extract: For warmth and depth of flavor.
Cocoa powder: This is where all that chocolate flavor comes from.
Nuts and seeds: Totally customizable. I love a mix of almonds, walnuts and pumpkin seeds.
Salt: Balances the sweetness and makes the chocolate flavor pop.
Chocolate chunks: I add some into the mixture before baking and toss more in after, so every handful is packed with chocolate.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Preheat the oven to 300°F and line a baking sheet with parchment paper.
- In a large bowl, combine the oats, coconut oil, honey, vanilla, cocoa powder, nuts and seeds, salt and half of the chocolate chunks. Mix well until everything is evenly coated.
- Press the mixture onto the prepared baking sheet in one solid, even layer, about ¼ inch thick.
- Bake for 30-35 minutes, until the edges start to turn golden brown.
- Remove from the oven and let cool completely, at least 1 hour, so the granola has time to harden into chunky clusters.
- Once fully cooled, break the granola into pieces of your desired size.
- Toss with the remaining chocolate chunks and store in an airtight container.
Substitutions
Gluten Free
Use certified gluten free oats to make this recipe gluten free.
Vegan
Swap the honey for maple syrup and use a dairy free chocolate chunk to make this fully vegan.
Dairy Free
This recipe is dairy free as long as you choose a dairy free chocolate chunk.
Nut Free
Swap the nuts for extra seeds, like pumpkin or sunflower seeds, or a mix of both.
Equipment
What can I pair this chocolate granola with?
- As a topping on a yogurt or smoothie bowl
- As a topping on my oatmeal or chia pudding
- As a snack on it's own
- With milk and some fruit for a healthy breakfast option
- On top of sliced apples with some drizzled chocolate and peanut butter for some apple nachos!
Storage
Store your Homemade Chocolate Granola in an airtight container at room temperature for up to 2 weeks. Make sure it has cooled completely before storing so the clusters stay crisp.
Top Tips for Success
Let the granola cool completely, at least 1 hour, before breaking it apart. If you break it up too early it won't hold together in chunky pieces.
Frequently Asked Questions
I bake the whole mixture as one solid layer instead of stirring it, then let it cool completely before breaking it apart. That's what creates the big, chunky clusters instead of loose crumbs.
Yes. I only use honey to naturally sweeten this granola, so there's no refined or added sugar, just enough to balance the cocoa.
I love this granola on top of yogurt or a smoothie bowl, sprinkled over oatmeal, or straight out of the container as a snack.
Stored in an airtight container at room temperature, this granola stays fresh for up to 2 weeks.
Yes, I just use two baking sheets so the granola still bakes in one even, solid layer on each.
More Staple Breakfast Recipe From a Dietitian
If you liked chocolate granola, try these recipes:
- High Protein Overnight Oats
- Cinnamon Roll Baked Oats
- 10-Minute Air Fryer Breakfast Cookie
- Protein French Toast Muffins
📖 Recipe
Homemade Chocolate Granola
Ingredients
- 1.5 cups oats, (quick, minute or rolled)
- ¼ cup coconut oil, melted
- ¼ cup honey
- 1 teaspoon vanilla extract
- 2 tablespoon cocoa powder
- ½ cup nuts and seeds
- ¼ teaspoon salt
- ¼ cup chocolate chunks, divided (plus extra for topping)
Instructions
- Preheat the oven to 300°F and line a baking sheet with parchment paper.
- In a large bowl, combine the oats, coconut oil, honey, vanilla, cocoa powder, nuts and seeds, salt and half of the chocolate chunks. Mix well until everything is evenly coated.
- Press the mixture onto the prepared baking sheet in one solid, even layer, about ¼ inch thick.
- Bake for 30-35 minutes, until the edges start to turn golden brown.
- Remove from the oven and let cool completely, at least 1 hour, so the granola has time to harden into chunky clusters.
- Once fully cooled, break the granola into pieces of your desired size.
- Toss with the remaining chocolate chunks and store in an airtight container.
Notes
- I never stir this granola while it bakes. Pressing it into one solid layer and leaving it alone is the secret to getting big, chunky clusters instead of loose crumbs.
Paige says
This is my favourite homemade granola. So quick, easy and delicious!!
Liz says
This granola turned out great, however it is on the sweeter side! After calculating, it does have about as much sugar as my store-bought Cascadian Farms granola, so I reduced the honey and chocolate chips. It's still sweet and I think I'll cut the honey again next time I make it. Definitely delicious though, and the chewy texture is great.