Homemade Chocolate Coconut Granola
Crunch into this chocolate granola: a vegan, gluten-free breakfast or snack. Learn how to make granola at home in one easy, nut free granola recipe bursting with coconut and chocolate chips!
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.
