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4.75 from 28 ratings
An easy, homemade chocolate granola recipe with just 9 ingredients and double the chocolate, this will become a favourite treat breakfast. So easy to make and even easier to eat.
- So easy to make
- Customisable
- Crunchy and delicious
by Marie Roffey —Published Mar 9, 2021
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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
- Why we love it
- Chocolate granola ingredients
- What you’ll need
- How to make it
- More granola mix ins?
- How long does granola last?
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
- Honey Granola Clusters
- Easy Homemade Maple Granola
- Homemade Crumpets
- Chocolate crumpets
- Sauteed Cinnamon Apples
- Easy Fluffy Pancakes
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Homemade Chocolate Granola
Yield: 16 serves
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
0 minutes minutes
Total Time: 50 minutes minutes
4.8 from 28 ratings
An easy, homemade chocolate granola recipe with just 9 ingredients and double the chocolate, this will become a favourite treat breakfast. So easy to make and even easier to eat.
Print Rate Pin
Ingredients
- 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
Instructions
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.
Notes
- 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.
More breakfast recipes!
Calories: 266kcal
Author: Marie Roffey
Course: Breakfast, Brunch
Cuisine: American
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
Nutrition Facts
Homemade Chocolate Granola
Amount Per Serving (76 g)
Calories 266Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Trans Fat 0.001g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 151mg7%
Potassium 238mg7%
Carbohydrates 34g11%
Fiber 4g17%
Sugar 15g17%
Protein 4g8%
Vitamin A 0.5IU0%
Vitamin C 0.2mg0%
Calcium 50mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Brittanie —Reply
Delicous granola. Reminded me kinda of coco pebbles, but better. Lol I used dutch process cocoa so it came out pretty dark chocolate flavor, tasty! Perfect for milk or yogurt.Marie Roffey —Reply
So happy you love it, Brittanie 🙂
Pirre —Reply
The granola was burned after 30min baking…
Marie Roffey —Reply
Hi Pirre. Did you have your oven on fan or regular setting?
Audrey A Matysek —Reply
I use this recipe all the time! Easy and versitile. I can sub sugars if needed, to white sugar. I ilove it.Marie Roffey —Reply
Makes my day! So happy you love it, Audrey.
chels —Reply
does anyone know the macros for this recipe?Marie Roffey —Reply
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.
Jade —Reply
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 🙂
Marie Roffey —Reply
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?
chels —Reply
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!
Marie Roffey —Reply
Thanks so much for the tip, Chels. So helpful 🙂
Betsy —Reply
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.Marie Roffey —Reply
So happy to hear you love it, Betsy. Thanks so much for leaving a review 🙂
Renee —Reply
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.
Marie Roffey —Reply
So happy you love it, Renee.
Amy —Reply
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!Marie Roffey —Reply
So happy to hear you both love it, Amy. Truly appreciate you trying my recipe.
Olivia —Reply
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
Marie Roffey —Reply
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.
Emma —Reply
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.Marie Roffey —Reply
This makes me so happy. Dried cherries do work a treat!
Ben | Havocinthekitchen —Reply
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!Marie Roffey —Reply
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.
