This chocolate granola recipe is so easy – requiring only 9 ingredients and about 10 minutes effort. If you’ve ever wanted to start the day with chocolate, here’s your excuse.
If you have a love of granola just like I do then you’ll love this easy homemade maple granola or my honey granola clusters.
Why we love it
This chocolate granola is next level. It’s rich and chocolatey, using mostly healthy ingredients and you can adjust to make it healthier, if you prefer. Or just have it on hand as a breakfast treat.
- Super easy to make.
- Double the chocolate flavour.
- Chunky and crunchy.
- Flexible and customisable.
- Great for snacking or an easy breakfast on the go.
Table of contents
Since I created my first granola recipe, this chocolate version was always on the cards. It’s just easy-to-make snack food and incredibly hard to resist. Speaking from experience.
Chocolate granola ingredients
- Oats (1): Use whole, rolled oats and if you’d like this to be GF make sure your oats are certified GF.
- Almonds (2): You can use sliced, slivered or roughly chopped almonds. You can also substitute your favourite nuts.
- Brown sugar (3): I love the flavour this adds and its ability to help this granola clump but you can swap it for more maple syrup or honey.
- Chocolate chips (4): I use a combination of dark and milk. You can use whatever combination you like.
- Coconut oil (5): Coconut oil does give a slight (not strong) coconut flaovur but this also works with a good light flavoured olive oil.
- Unsweetened cocoa (6): I use dutch processed cocoa for it’s dark colour but any will work, even raw cacao.
- Maple syrup (7): You can swap this out for honey, rice malt syrup or golden syrup.
- Sea salt flakes (8): Chocolate and salt are a delicious combination and I just love the little touch of salt in each mouthful. If you don’t like the salty, sweet combo leave it out but still add a pinch of table salt for flavour balance.
- Sultanas (9): You could swap these for raisins, currants, dried cranberries or even chopped dried figs. In fact any dried fruit will work here.
You can also add coconut flakes or shredded coconut for a little chew and coconut flavour.
What you’ll need
- A large bowl
- A baking tray
- Baking paper
How to make it
You’re going to love how easy it is to make this chocolate granola and in less than an hour, you’ll have a big batch of ready made cereal for a quick and super delicious breakfast.
- Combine the oil, maple syrup and cocoa (photo 1) and mix it together until it looks like shiny ganache (photo 2).
- Add oats, almonds, sugar and salt (photo 3) and give it all a really good mix until everything is evenly coated.
- Spread it out on a baking tray covered with baking paper (photo 4) and bake for 15 minutes. Give it a mix around and bake for another 15 minutes.
- Add the sultanas (photo 5) and bake for a final 10 minutes.
- Add half the chocolate chips (photo 6) and let it sit for 5 minutes before mixing. Scatter the remaining chocolate chips over the top and let it cool completely.
More granola mix ins?
- Seeds: Sunflower seeds and pepitas are great – I use them a lot and they have a great nutty flavour.
- Coconut: desiccated, shredded or flakes. Make sure they’re unsweetened so you can control the sweetness of your granola.
- Other dried fruit: Pretty much any dried from from berries to figs and dates will work in this granola.
- Nut butters: Almond butter, peanut butter and even coconut butter will work. Add a couple of tablespoons to the syrup mixture at the start.
How long does granola last?
Homemade granola will last well stored in the pantry in an airtight container for 2-3 months.
Granola can be frozen for up to 6 months but is best double bagged in ziplock bags or in a bag in an airtight container.
More easy breakfast recipes
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Homemade Chocolate Granola
- ½ cup coconut oil, melted (or light flavoured olive oil)
- ½ cup maple syrup (or golden syrup or honey)
- 3 ½ cups rolled oats
- ½ cup cocoa
- 1 cup flaked almonds
- ¼ cup dark brown sugar
- 1 teaspoon sea salt flakes
- ½ cup sultanas or other dried fruit
- ¾ cup chocolate chips (dark or milk or a combination)
For best results, always weigh ingredients where a weight is provided
- Preheat oven to 180C / 350F / 160C fan forced. Line a baking tray with baking paper.
- In a large bowl whisk together the oil, maple syrup and cocoa until smooth.
- Add the oats, almonds, sugar and sea salt and mix with a spatula until everything is fully coated.
- Spread the mix out onto the baking tray in an even layer.
- Bake for 15 minutes, give it a mix, moving the edges into the middle and the middle outwards, then bake another 15 minutes.
- Add the sultanas. Give the granola a mix and bake for a further 10 minutes.
- While still hot, scatter over half of the chocolate chips. Let it sit for 5 minutes, then mix it all around. Scatter the remaining chocolate chips over the top.
- Let it cool completely before and transferring to an airtight container.
- Stores well in the pantry in an airtight container for 2-3 months.
- Granola can also be frozen but make sure it’s double bagged in ziplock bags or in a bag, inside an airtight container.
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18 Comments on “Chocolate Granola”
does anyone know the macros for this recipe?
Hello Chels. I’m not sure if it’s what you’re after but I’ve just added a full nutrition box below the recipe – hope that helps.
I really wanted to love this recipe…but sadly, the granola burned in the first 15-20 minutes. I’ve had no other issues with the heat of my oven or with other recipes. Will update if I try again and attempt other heat settings or changes. The ingridents seem to be what I’m looking for in a granola, so I will keep trying 🙂
Hi Jade. This is strange. It doesn’t happen when I make it so I need to do a little more troubleshooting. Are you cooking it in the middle, top, or bottom of the oven? Did you use the maple syrup or one of the alternatives? What type of pan are you using – aluminium or non-stick, dark or light?
i make this recipe in a double batch about once per month and randomly one time my oats started to really burn. This happened another time after and I finally realized that I wasn’t using the convection setting on my oven. This makes a huge difference. Hope this helps!
Thanks so much for the tip, Chels. So helpful 🙂
I’ve made this now four times and absolutely love it! I use pumpkin and sunflower seeds instead of almonds, because of a nut allergy, but otherwise I’ve stuck to the recipe.
So happy to hear you love it, Betsy. Thanks so much for leaving a review 🙂
Overall a great recipe.
I do thing the temperature is off because at 30 mins at 350° with stirring twice, the mixture began to burn.
I’d suggest lowering the temperature to 250°-300° degrees.
So happy you love it, Renee.
Made this today and I can’t believe it is so delicious and healthy! My boyfriend says it’s awesome and he is the most health conscious nutrition freak. Will definitely make this again and again! Thank you so much for this awesome recipe!
So happy to hear you both love it, Amy. Truly appreciate you trying my recipe.
Temp too high/timing too long, burnt at the first 15 minutes 🙁 I had made a different recipe prior to this and it cooked at 300, should have stuck with that
Sorry you had trouble Olivia. It may be worth getting some thermometers to leave inside your oven. I make this granola on the regular at this temp and this time. It may be that your oven is heating unevenly or not to the right temp or a combination of those which is not unusual.
My boyfriend is IN LOVE with this granola. He is a beyond picky eater but claims this is the best thing I’ve ever made. Bonus for me because it’s so easy! If you’re thinking ab making this, do it! It tastes like the outside of an Oreo cookie. I used flaky sea salt and pecans and it reallyyyyy takes it up a notch!!! We didn’t use any dried fruit but I can imagine dried cherries with it would be fantastic.
This makes me so happy. Dried cherries do work a treat!
Oh my goodness, this looks so decadent and delicious (It could be a topping for a crumble or cake!) I’ve never made chocolate granola. Morning coffee and chocolate granola (because coffee and chocolate go beautifully together.) – now this absolutely makes sense!
Thank you Ben. It is definitely a treat breakfast but a very delicious one and like you suggest, great for using as a cake topping too.