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This chocolate coconut granola recipe is exactly what you’re craving: crunchy morsels of granola that are lightly sweet with chocolate tidbits!
This recipe is lower in sugar than the store-bought alternative, and it keeps up to 30 days in the pantry. What’s not to love?
Homemade Chocolate Granola with Coconut Flakes
With this chocolate granola recipe, you’ll be able to enjoy everything about gourmet granola without the added cost!
On the plus side, this recipe costs less than its store-bought version, and it has a lot less sugar per serving.
With the added coconut flakes, among other delicious add-ins, you’ll see below, you’ve got yourself the perfect topping for yogurt, makes a great gift, as well as a fun topping for yogurt in a lunchbox!
Ingredients
This homemade chocolate coconut granola is made with nutritious and tasty ingredients you probably already have in your pantry.
Here is what you need to make this amazing chocolate granola:
- Rolled oats: the base of the recipe, add a good dose of fiber and nutrients.
- Shredded coconut: a sweet, delicious flavor.
- Flaxseeds: are a great source of healthy fats and fiber. You can also add a couple of tablespoons of chia seeds for maximum nutrition.
- Nuts: chopped nuts or shelled seeds are optional but great for texture and extra nutrition.
- Cocoa powder: to make this granola chocolatey!
- Coconut oil: helps bind the ingredients while adding a touch of moisture.
- Vanilla extract: adds a delicious flavor!
- Maple syrup or honey: to give this granola a little sweetness and help bind the ingredients.
- Brown sugar: has a softer texture and a richer flavor than white sugar.
- Mini chocolate chips: it’s all about the chocolate, isn’t it?
How to Make Coconut Chocolate Granola
To make this chocolate coconut granola at home, you only need to mix ingredients and let the oven do the rest. It’s easy, healthy, and tasty, so let’s do it!
- Prep
Preheat the oven to 325F. Grease a large baking sheet with a little coconut oil. - Mix the dry ingredients
In a large bowl, stir together the oats, coconut, flaxseeds, and nuts (if using). - Make the chocolate mixture
In a medium bowl, whisk together the cocoa, coconut oil, vanilla extract, maple syrup, and brown sugar until smooth. - Combine
Pour the chocolate mixture over the oat mixture in the large bowl, and stir until all the oats are coated. - Bake the granola
Distribute the mixture evenly to the bottom of the baking sheet. Bake for 15 minutes, checking often to ensure no burning. - Stir and keep baking
Remove the granola from the oven, then stir, and bake for another 10 to 15 minutes. - Cool
Remove the baking sheet from the oven again, and allow the granola to cool down completely in the pan without stirring. - The final touch
Once it’s cooled completely, add in the mini chocolate chips. Store in an airtight container.
Check out the step-by-step process in this recipe video:
How to Store Chocolate Granola
The best way to store granola is inside an airtight container or zip bag, in the pantry, for up to 30 days.
When it comes to storage, granola does not like moisture, so it’s best to avoid refrigeration or being left in an open container.
How to Serve Chocolate Coconut Granola
This chocolate coconut granola is so good it can be enjoyed by itself or sprinkled over your favorite yogurt. It also pairs great with:
- Dairy-Free Yogurt
- In a snackbox
- In a parfait
- Serve it with milk as a breakfast cereal
Chocolate Coconut Granola
Watch How It’s Packed:
Ingredients
- 4 cups rolled oats
- 1 cup shredded coconut
- ½ cup flaxseeds
- 1 cup chopped nuts or shelled seeds, optional
- ½ cup cocoa powder
- ⅓ cup melted coconut oil
- ½ teaspoon vanilla extract
- ⅓ cup maple syrup
- ¼ cup brown sugar
- ¼ cup mini chocolate chips
Instructions
- Preheat the oven to 325F. Grease a large baking sheet with a little coconut oil.
- In a large bowl, stir together the oats, coconut, flaxseeds, and nuts (if using).
- In a medium bowl, whisk together the cocoa, oil, vanilla, maple syrup, and brown sugar until smooth. Pour the chocolate mixture over the oat mixture in the large bowl, and stir until all the oats are coated.
- Distribute the mixture evenly into the bottom of the prepared baking sheet, and bake for 15 minutes, checking often to ensure no burning.
- Remove from the oven, then stir, and bake for another 10 to 15 minutes.
- Remove from the oven again, and allow the granola to cool completely in the pan without stirring.
- Once it’s cooled completely, add in the mini chocolate chips. Store in an airtight container.
Notes
- To avoid burning, make sure to check and stir the granola every 5-10 minutes as it bakes.
Korey says
I made this recipe today for the family I work for who are gf. I doubled up on the recipe so I could make twice as much so it would last longer. I did everything x 2 but the chocolate wasn’t something I could pour into the oat mixture, it was thick like brownie batter. And even though I doubled everything, it wasn’t enough to cover the oat mixture so I made another serving of the chocolate which this time came out like a liquid. And then when I put the pans in the oven, almost immediately everything started to burn! I followed everything as you said! Once I cut off the burnt stuff, what was left was tasty, but where did I go wrong?
MOMables says
Korey, did you make any substitutions? did you line or over-crowd your pan? I am not sure what might have gone wrong, I make this often and this doesn’t happen. tell me more about the process.
Aubrey says
Someone else mentioned their mixture burned very quickly. This happened to mine as well- it didn’t even make it the first 15 minute stretch! I would suggest checking the oven often so it doesn’t burn.
MOMables - Laura says
Hi Aubrey, sorry this happened! Some ovens do run more hot compared to others, but checking more frequently is always a good idea! I’ll update the recipe. Thanks for letting me know.
Ryan says
Kory,
I had the same issue in the 1st batch. The second time around I mixed the cocoa powder directly into the coconut oil. The first time, I put the cocoa and maple syrup in the bowl while I melted the coconut oil seperately. The fat content in the Cocoa makes it hard to mix with water based liquuds. Once the cocoa was dissolved in the oil, the other ingredients mixed right in and it remained pourable. Hopefully this helps.
Misti says
Do you use a certain kind of cocoa powder and coconut?
Thanks,
Misti
MOMables says
Misti, check out some of my pantry favorites in the Store.
Misti says
Thank you!!
MicheleF says
Very tasty. I used almonds and only had ground flax. Thanks for a great snack!
MOMables says
glad you liked it Michele!
Sarah says
Now, it’s all done and lovely, but not quite like yours! I used ground flax instead of the seeds, so mine didn’t mix quite as thoroughly, it was a bit drier. Next time I would up the wet or decrease the amount of flax. That said, it did form these delightful little crunchy chocolate nuggets, so no complaints. And I’d bet I’ll be making it again soon.
Sarah says
I’m making this right now. It’s not even baking yet and it already smells amazing. Thank you so much for another super fantastic recipe!
judi willard says
Laura,
How long does it keep and should it be refrigerated or can it be stored at room temperature? It’s in the oven as I write this.
Best,
Judi
MOMables says
Hi Judi! I’d say a month or two in an airtight container? –if it lasts that long in your pantry :)
judi willard says
Laura,
It’s delicious! Everyone that tastes it loves it. I’ve shared the link to the recipe with a half dozen people. Thanks!
Laurie says
I made this this morning. My four year old and I love it! I had never used coconut oil and it gives this great flavor. I can hardly taste the natural coconut in my usual granola recipe. I added roasted pumpkin seeds and sunflower seeds(has to be tree nut free). Now I have to go buy another granola container because the kids are going to want this regularly too. I’ll let my older kids try it after school. I know they’ll love it.
Crysta Wheaton Wolter says
I saw this on facebook and immediately made it! My son (2 1/2 years old) and I are granola junkies (: Plus anything with chocolate and coconut and I’m all in!
We made the recipe as it was (minus the nuts…didnt’ have any) and it’s delicious! Although I didn’t quite wait until it was completely cool before I dug in! The Chocolate is not overly sweet. I had some plain then I decided to have some with milk as cereal too and it was sooo good.
My son loved it too. He scarfed some down before he went down for his nap! YAY! I’m going to have my 10 yr old daughter try it afterschool!
I’ll be passing this recipe on to my family members too! And next time I’m going to add almonds and perhaps switch the vanilla for almond extract because I love an Almond Joy from time to time! Thank you for this recipe!
MOMables says
So glad this recipe was a success Crysta! thank you for sharing that it was a hit!
Kristin says
Do you think I could sub honey for the maple syrup? I usually have way more of that on hand. :)
MOMables says
you definitely could.
Michelle says
When do you put in the nuts or shelled seeds–before or after baking ?
Thanks!
MOMables says
add nuts to the baking pan.