a small bowl of chocolate granola with berries on it

Chocolate Granola

Best Chocolate Granola recipe is super easy to make and tastes so indulgent you won’t believe it’s actually good for you! You can't go wrong with a sweet and salty combination of dark chocolate oat clusters, coconut flakes, and crunchy chopped nuts!
Course Breakfast, gluten free breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 30 (1/4 cup) servings
Calories 171kcal
Author Melissa Erdelac


  • 3 cups old fashioned oats
  • 1 cup nuts (I used chopped pecans and slivered almonds)
  • 1 ⅓ cup flake coconut, divided
  • ½ cup sunflower seeds
  • ¼ cup + 2 tablespoons brown sugar
  • ¼ cup + 2 tablespoons pure maple syrup
  • ¼ cup coconut oil, melted
  • ¾ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 ½ cup chocolate chips, divided


  • Line a large baking sheet with parchment paper and preheat oven to 325ºF. 
  • In a large bowl combine oats, 1 cup coconut, nuts, and sunflower seeds. Set aside.
  • In a separate small bowl combine brown sugar, maple syrup, melted coconut oil, salt, and vanilla extract. Mix well. TIP: If mixture starts to harden as coconut oil cools, or isn’t mixing smoothly, microwave for 15 second intervals until smooth.
  • Pour liquid ingredients over combined oat mixture. Stir to combine. Pour onto prepared baking sheet. Bake for 20-25 minutes, stirring and tossing granola halfway through.
  • Remove from oven and immediately sprinkle 1 cup chocolate chips over granola. Let chocolate sit on hot granola for 10 minutes. After chocolate has melted stir directly in the pan so granola becomes coated with chocolate.
  • Cool granola completely then add 1/2 cup additional chips and 1/3 cup additional coconut. 



    Tips for Making Chocolate Granola

    • Love peanut butter and chocolate? Stir in 1/4 cup peanut butter to the liquid ingredients toss in peanut butter chips after the granola has cooled. 
    • For an extra chocolatey granola mix in 1/3 cup unsweetened cocoa powder with the oats. 
    • Use any preferred chocolate to melt in or mix in after cooling, such as milk chocolate chips, dark chocolate chunks, or chopped up chocolate bars.
    •  If the coconut oil starts to harden while mixing, microwave liquid ingredients in 10-15 second intervals until everything is mixed and smooth.
    • Wait for granola to cool completely before storing or adding any additional ingredients, such as coconut, chocolate chips, or dried fruit.
    • Canola oil, grapeseed oil, or melted butter may be substituted for the coconut oil.
    • For chunky, chocolate granola clusters add an beaten egg white to the liquid ingredients and follow the for baking instructions on this granola recipe.
    • After the chocolate has cooled add any preferred mix-ins, such as banana chips, dried cranberries, flaxseed, or pepitas. 

    How to store homemade granola 

    I use these great glass airtight jars to store leftover granola in the refrigerator or on the counter. Homemade granola will stay fresh up to 3 months. 
    Freeze the granola up to 6 months if you need to store it longer. Store in the freezer in glass jars or in gallon ziplock freezer bags.
    Tip: Since this chocolate granola yields so much, I also use it for homemade Christmas gifts. Wrap it up in cute baggies to give away to teachers, friends, neighbors, or use for party gifts.


    Adapted from Alton Brown


    Calories: 171kcal | Carbohydrates: 20g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 77mg | Potassium: 98mg | Fiber: 2g | Sugar: 12g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg