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This chocolate granola is super easy to make and deliciously addictive! Sweet, crunchy and loaded with chocolaty flavor, it’s perfect for breakfast or snacking!

This chocolate granola recipe is one of my absolute favorite things in the whole world. But I rarely make it, because I know if I do I’ll eat the whole batch practically as soon as it comes out of the oven.

This stuff is GOOOOOOD. Some people think of granola as health food, but I’m here to tell you that it’s pure indulgence. With ingredients like cocoa, almonds, coconut and maple syrup it has to be pretty darn amazing.

It’s also really easy to make. There was a time when I thought homemade granola was something for the super ambitious home cook, but it’s totally not. All you need to do to make granola is mix up a handful of (easy to find) ingredients and bake them in the oven. That’s it! Once you’ve done that you’ve got a big batch of granola for breakfast and snacking that will last for weeks. Unless of course you’re me and you devoured it all in ten minutes.

Jump to:
  • Ingredients You’ll Need
  • How It’s Made
  • Shelf-Life & Storage
  • Frequently Asked Questions
  • More Vegan Snack Recipes
  • Rich Chocolate Granola

Ingredients You’ll Need

  • Rolled oats. Use certified gluten-free oats if needed.
  • Canola oil. Feel free to substitute another baking oil here, such as corn oil, coconut oil, or vegetable oil.
  • Almonds. Just about any type of nut could be substituted here. Try walnuts, pecans, or hazelnuts. For nut-free granola try pumpkin seeds or sunflower seeds.
  • Shredded coconut. The recipe calls for unsweetened shredded coconut, but sweetened works fine if that’s all you can get ahold of.
  • Maple syrup. Another liquid sweetener like agave could be substituted if needed.
  • Brown sugar. Use organic sugar to keep the recipe vegan.
  • Unsweetened cocoa powder.
  • Cinnamon.
  • Salt.
  • Raisins. You could substitute another dried fruit like cherries or cranberries if you’d like, or even chocolate chips.

How It’s Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

  • Mix all of your ingredients except for the raisins in a large bowl. It might take some stirring to get all of the oats evenly coated, so keep at it for a minute or two!
  • Divide the mixture onto two parchment paper-lined baking sheets. Spread it out into an even layer, but not too thin — keeping a relatively thick layer will ensure you get some clumping in your granola.
  • Bake the granola until it’s dried out and lightly browned along the edges. Keep an eye on it! We’re baking it at low heat, and it could take a while, but I’ve also seen quite a bit of variation in baking time when using different ovens.
  • Place the baking sheets on cooling racks when the granola has finished baking. Let it cool completely, then transfer it to a storage container and gently add the raisins.

Tip: If you’d like to preserve your granola clumps, be sure to be gentle when transferring your granola from the baking sheets. I like to use a spatula to remove large pieces at a time.

Shelf-Life & Storage

Chocolate granola will keep in an airtight container at room temperature for about 3 weeks. I don’t recommend freezing it, as it will probably lose it’s crunch.

Frequently Asked Questions

Is this chocolate granola gluten-free?

It is if you use certified gluten-free oats.

How do you eat chocolate granola?

However you’d like! It can be eaten as a breakfast cereal, over oatmeal, yogurt, or ice cream. This granola goes particularly well with fresh berries like strawberries and raspberries. I’m also partial to eating it by the handful!

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