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Homemade Chocolate Coconut Granola
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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!
Marina Sestan
Prep Time
10
minutes
minutes
Bake Time
40
minutes
minutes
Total Time
50
minutes
minutes
Serving Size
12
cups
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.