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
This chocolate coconut granola recipe is crunchy, delicious, and healthier than store-bought alternatives!
- Yield: Yields 7 Cups
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.
Nutrition
- Serving Size: ¼ cup
- Calories: 152
- Sugar: 6.7 g
- Sodium: 16.9 mg
- Fat: 6.6 g
- Saturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 19.5 g
- Fiber: 3.3 g
- Protein: 3.4 g
- Cholesterol: 0 mg
Sarah-Jane
Is there any way to stop the chocolate mixture clumping together? I made this a few weeks ago and had no problem and did the same today but my mixture turned clumpy. I tried microwaving it but it looked like a brownie and had to throw out and start again. Same thing happened second time around. Any advice?
MOMables-Laura
High Sarah Jane, I’m not sure what happened but if you run into this problem again try adding a touch more of maple syrup or oil. Microwaving it will make the mixture cake-like due to the cocoa powder.
Kimberly Morhardt
This chocolate granola recipe is so tasty and very easy to make. I am trying to eat healthier and this is just the perfect chocolate snack I needed. I sprinkle it on my smoothie bowl and its incredibly yummy. I used cocoa nibs in place of the chocolate chip because I didn’t have any on hand. Thank you for sharing,
Bethany
I made this recipe in the past and I LOVED it!!!! The problem is that my kids liked the chocolate, but did not like the coconut flakes. If I leave those out, do I need to adjust the measurements of the other ingredients in the recipe? Thank you!
MOMables - Laura
You can omit the flakes and just add the same amount in oats. Enjoy!
Terry H
In the oven now. It’s cold today, and since my maple syrup was in the fridge, the chocolate mixture turned thick. I just did as someone else said and microwaved it until it was runny enough to pour. It took awhile, but I got all of the oat mixture coated. I was a little skimpy on the oats to be safe. I will rate when it comes out of the oven. So far, so good.
MOMables - Laura
Enjoy Terry!
Darcy Childress
Hi! Just tried this recipe and had the same problem with the liquid ingredients clumping together – I just put the whole bowl full into the microwave for 20 seconds and then it mixed together easily! Thanks for a yummy recipe :-)
★★★★★
Sabinah
I don’t want to add brown sugar or any sugar ? Are there any alternatives without compromising the taste?
MOMables
You could omit but it won’t be sweet at all.
Kels
I followed recipe and directions exactly (aside from using honey in place of maple syrup and throwing in some pumpkin seeds because… Why not?) and it turned out better than I expected! Not too sweet, very chocolatey, perfect little clusters.
Five star recipe for sure!!!
Jesse
Half the amount of oats you use if you want to see any sort of clusters. 4 cups is way too much and makes it extremely dry! I wouldn’t use this recipe again.
★
A Winter
Yep! Cocoa makes baked goods dry, so it needs extra moisture. There are no clusters in this at all, just chocolate-coated oats. Still tastes super good, we just like some clumping in our granola. I agree that knocking down the oats to no more than 3 cups will help, or up the oil and syrup.
★★★★
Korey
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
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
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
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
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
Do you use a certain kind of cocoa powder and coconut?
Thanks,
Misti
MOMables
Misti, check out some of my pantry favorites in the Store.
Misti
Thank you!!
MicheleF
Very tasty. I used almonds and only had ground flax. Thanks for a great snack!
★★★★★
MOMables
glad you liked it Michele!
Sarah
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
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
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
Hi Judi! I’d say a month or two in an airtight container? –if it lasts that long in your pantry :)
judi willard
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
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
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
So glad this recipe was a success Crysta! thank you for sharing that it was a hit!
Kristin
Do you think I could sub honey for the maple syrup? I usually have way more of that on hand. :)
MOMables
you definitely could.
Michelle
When do you put in the nuts or shelled seeds–before or after baking ?
Thanks!
MOMables
add nuts to the baking pan.