This Chocolate Granola is the grown-up version of Cocoa Puffs. It’s a decadent, sweet morning treat with BIG chocolate taste that also contains a feel-good healthy boost of nutrition.
One of the fun parts of being an adult is that no one can stop you from making potentially imprudent, positively satisfying eating decisions.
Craving Cocoa Puffs (or Chocolate Muffins) for all three meals today? Go for it! Mom isn’t here to judge.
One of the least fun parts of being an adult is realizing this choice isn’t healthy or sustainable.
This chunky cluster filled chocolate granola, however, is the best of both worlds.
It gives me that happy sensation of eating chocolate for breakfast, without a smidge of regret. (This Chocolate Oatmeal has a similar effect.)
5 Star Review
“I have been making granola for years, this is the first one that came out crunchy!”
— Stina —
How to Make Chocolate Granola
If you’ve made my classic Healthy Granola or the Ridiculously Addictive Maple Quinoa Granola in my cookbook, you know that homemade granola beats any store-bought granola in terms of taste and texture.
Plus, granola you make from scratch is far more cost-effective, you know exactly what is in it, and it is so simple to make, you’ll wonder why you didn’t start sooner.
Made with 100% whole grain, heart-healthy olive oil, and less sugar than most granola recipes it’s a granola that tastes good and is good for you too.
The Ingredients
- Rolled Oats. Not just for Apple Cinnamon Overnight Oats, this fiber-rich whole grain is packed with iron, zinc, vitamin B1, and almost double the recommended daily amount of manganese.
- Cocoa Powder. Pure cocoa or cacao powder adds a deep chocolate flavor and offers bonus antioxidants. (Try adding a few teaspoons these No Bake Granola Bars.)
- Olive Oil. If you haven’t used olive oil to make granola before, it’s lovely. It gives the granola a light, crispy texture and mild, fruity flavor. Coconut oil could be used too.
- Honey + Brown Sugar. A winning combination of sweeteners for this homemade dark chocolate granola. You could swap for pure maple syrup to make this vegan as well.
- Almonds. For crunch plus a daily dose of healthy monounsaturated fats, protein, and vitamin E. (I also like to toss a handful of almonds into these Healthy Granola Bars.)
- Unsweetened Shredded Coconut. Many granola recipes are made with sweetened coconut flakes. To reduce the sugar content as much as possible, I went with unsweetened coconut in this chocolate granola recipe.
- Dried Cherries. For a fruity finish that adds sweetness and additional texture to this crunchy granola blend.
- Cinnamon. For some warm, earthy spice.
The Directions
- Combine the dry ingredients (except for the dried fruit) in a big bowl.
- Bring the olive oil, brown sugar, and honey to a gentle simmer in a saucepan over medium heat. Whisk and cook until the sugar dissolves, then remove from heat and stir in vanilla.
- Pour the honey mixture over the oat mixture, then stir to combine. Spread on a baking sheet.
- Bake chocolate granola at until the granola is slightly toasted around the edges and aromatic. Let cool, stir in the cherries, and ENJOY!
TIP!
For best results and even toasting, remove the granola and stir it every 10 minutes while it bakes.
Storage Tips
- To Store. Keep leftover granola in an airtight container at room temperature for up to 2 weeks or in the refrigerator for 1 month.
What to Serve with Chocolate Granola
Recommended Tools to Make this Recipe
- Sheet Pan. This set of sheet pans is my favorite for everyday baking.
- Saucepan. The perfect size for smaller kitchen tasks.
- Wooden Spoon. For mixing and spreading the granola.
My Favorite Sheet Pans
These stainless steel sheet pans have no chemical coating and clean easily. Plus they come with a cooling rack to fit perfectly.
Adults: This is how you can have your cake chocolate dessert for breakfast and eat it too. Perfect for a snack as well!
Frequently Asked Questions
It can be. When buying any granola from the store, you have to check your labels carefully because they’re often packed with extra processed sugars. This recipe, however, is a healthy chocolate granola recipe because it is made with less sugar than many other recipes and other nutrient-dense ingredients that you find in your pantry.
Certainly! Personally, I strongly recommend it because it contributes depth and toastiness without making the granoIa taste like coconut, but you can omit it if you prefer.
Whatever you wish! I’ve been known to eat this chocolate granola plain by the handful right from the storage container. You can also enjoy it served over yogurt with bananas, in mason jar yogurt parfaits, ice cream, an acai smoothie bowl, or a bowl of Pumpkin Oatmeal for some contrasting crunch. (You could also use this chocolate granola to make these Granola Cookies too.)
No Bake Peanut Butter Chia Healthy Granola Bars. A healthy granola bar recipe made with chia seeds, peanut butter, and honey. No bake and perfect to sprinkle in chocolate chips or any of your favorite ingredients like sunflower seeds!
Chocolate Granola
Ingredients
- 3 cups old fashioned rolled oats (certified gluten-free, if needed)
- 1 cup raw whole almonds
- 3/4 cup shredded sweetened coconut
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon unsweetened cocoa powder plus 1 1/2 teaspoons
- 1/4 teaspoon kosher salt
- 1/4 cup extra virgin olive oil (light and fruity)
- 1/4 cup light brown sugar
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 cup dried cherries
Instructions
- Place a rack in the center upper third of your oven and preheat it to 300 degrees F. Line a 9×13-inch rimmed baking sheet with parchment paper.
- In a large bowl, stir together the oats, almonds, coconut, cinnamon, cocoa powder, and salt. Set aside.
- In a medium saucepan, combine the olive oil, light brown sugar, and honey. Stir over medium heat, until sugar dissolves and the mixture begins to bubble. Remove from heat and stir in vanilla.
- Pour the warm olive oil mixture over the oat mixture. With a wooden spoon, gently scoop and fold, coating the oats and nuts, until fairly evenly moistened. Spoon the mixture onto the prepared baking sheet, press down gently with the back of a wooden spoon, then place in the oven.
- Bake for 30 minutes, removing from oven and stirring once every 10 minutes. When finished baking, the granola will be slightly toasted around the edges and smell amazing.
- Remove from the oven and let cool completely. Stir in dried cherries.
Notes
- TO STORE: Keep leftover granola in an airtight container at room temperature for up to 2 weeks or in the refrigerator for 1 month.
Nutrition
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Add some wholesome crunch to your day with one of these other granola recipes.
Can something be switched out for the coconut I’m alergic?
Hi Misty! I’ve only tested the granola as written, but you could try omitting it. I hope you enjoy the recipe!
I have been making granola for years, this is the first one that came out crunchy! Thank you for all your recipes using olive oil or almond butter for heart healthy and guilt-free baking projects. I dissolved 1/2 cup granulated allulose in 1/4 water as the sweetener and the granola comes out toasted and lightly sweet but with a lower glycemic index.
I’m so happy that you enjoyed the recipe, Stina! Thank you for sharing this kind review!
Sounds yummy
Hi Amanda! Hope you enjoy it!
Easy, delicious, not too sweet, just enough chocolate without tasting like a kid’s breakfast cereal. I use sliced or slivered almonds instead of whole almonds.
Great in yogurt or just by the handfuls! Probably great with milk too but my bowl is empty before I can get the bottle of milk out of the fridge.
Hi Judith! So glad you enjoyed the recipe! Thank you for this kind review!