Homemade Chocolate Granola with Coconut
Chocolate granola has never tasted so good, or been so simple to make. This homemade granola recipe combines deep cocoa flavor, shredded coconut, and maple syrup in a crunchy and simple granola that’s perfect for topping yogurt, fresh fruit, or enjoying straight from the jar.
Why We Love It
Last winter, I needed a quick, healthy granola recipe that was vegan granola, soy free, and most importantly – nut free.
I mixed coconut oil and unsweetened cocoa powder and watched my kids’ eyes light up when they tasted the clusters fresh from the oven. Now, every once in a while, we make this DIY granola to fuel our week.
servings: 12 cups
Total time: 50 minutes
Vegan, Gluten-Free, Soy-Free
Ingredients
Wet Mix:
- ⅓ cup (78 ml) coconut oil, melted
- ½ cup (120 ml) maple syrup
- 1 tsp (5 ml) vanilla extract
- ½ tsp (3 g) salt
Chocolate Base:
- 5 tbsp (20 g) unsweetened cocoa powder
Dry Mix:
- 3½ cups (315 g) rolled oats
- ½ cup (45 g) ground flax seeds
- 1 cup (60 g) shredded coconut (unsweetened)
Finish:
- 1 cup (160 g) chopped chocolate chips
How to Make This Chocolate Granola
1. Prep: Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
Mix Wet & Cocoa: In a large bowl, whisk coconut oil, maple syrup, vanilla, and salt. Add cocoa powder and stir into a smooth paste.
Combine Oats & Flax: Fold in oats and flax seeds until every bit is coated in the chocolate paste.
Add Coconut: Stir in shredded coconut until just mixed.
Form Clusters: Spread the granola into an even layer, pressing gently to form clusters.
Bake: Bake 35 minutes, until dry and firm.
Add Chips: Sprinkle chocolate chips over the hot granola, return to oven 5 minutes. Remove and swirl chips into clusters.
Cool: Let cool completely—do not stir!—so big clumps form. Store at room temperature in an airtight container.
Doesent this look so amazing?!
I just got hungry just while writing this post, LOL. It’s my picky eater kids favorite breakfast, so I hope you and your family will enjoy it too!
Tips & Variations
- More Clusters: Drizzle an extra tablespoon of maple syrup or a splash of water before baking.
- Sweet or Unsweet: If your cocoa is bitter, add 1–2 tbsp more maple syrup or swap in sweetened coconut.
- Fruit Boost: Fold in ¾ cup dried cranberries or tart cherries with the chocolate chips.
- Espresso Twist: Stir 1 tsp espresso powder into the wet mix for a mocha granola.
Can I use quick oats instead of rolled oats?
Quick oats will work but may not form large clusters—rolled oats are best for that chewy texture.
How long does this granola last?
Stored in an airtight jar, it stays fresh for up to 2 weeks at room temperature.
Is this granola truly nut free?
Yes! We use ground flax seeds for extra fiber instead of nuts, making it safe for nut-free diets.
too busy to make it?
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Homemade Chocolate Coconut Granola
Ingredients
Wet Mix:
- ⅓ cup 78 ml coconut oil, melted
- ½ cup 120 ml maple syrup
- 1 tsp 5 ml vanilla extract
- ½ tsp 3 g salt
Chocolate Base:
- 5 tbsp 20 g unsweetened cocoa powder
Dry Mix:
- 3½ cups 315 g rolled oats
- ½ cup 45 g ground flax seeds
- 1 cup 60 g shredded coconut (unsweetened)
Finish:
- 1 cup 160 g chopped chocolate chips
Instructions
- Prep: Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Mix Wet & Cocoa: In a large bowl, whisk coconut oil, maple syrup, vanilla, and salt. Add cocoa powder and stir into a smooth paste.
- Combine Oats & Flax: Fold in oats and flax seeds until every bit is coated in the chocolate paste.
- Add Coconut: Stir in shredded coconut until just mixed.
- Form Clusters: Spread the granola into an even layer, pressing gently to form clusters.
- Bake: Bake 35 minutes, until dry and firm.
- Add Chips: Sprinkle chocolate chips over the hot granola, return to oven 5 minutes. Remove and swirl chips into clusters.
- Cool: Let cool completely—do not stir!—so big clumps form. Store at room temperature in an airtight container.
Notes
- More Clusters: Drizzle an extra tablespoon of maple syrup or a splash of water before baking.
- Sweet or Unsweet: If your cocoa is bitter, add 1–2 tbsp more maple syrup or swap in sweetened coconut.
- Fruit Boost: Fold in ¾ cup dried cranberries or tart cherries with the chocolate chips.
- Espresso Twist: Stir 1 tsp espresso powder into the wet mix for a mocha granola.
- How to Store: Stored in an airtight jar, it stays fresh for up to 2 weeks at room temperature.
