Chocolate Granola

This chocolate granola recipe is super simple, made with just 9 ingredients and about 10 minutes of your time. If you’ve ever wanted a reason to enjoy chocolate first thing in the morning, this is it!

This chocolate granola is seriously next level. It’s rich, chocolatey, and mostly made with wholesome ingredients. Plus, you can tweak it to suit your healthy eating goals — or just keep it as a sweet, satisfying breakfast treat everyone will love.

• Super easy to make — no complicated steps.
• Double the chocolate punch with cocoa powder and chocolate chips.
• Chunky and crunchy texture that stays satisfying.
• Flexible and customisable to fit your taste and dietary needs.
• Perfect for snacking or a quick breakfast on the go.

If you’ve ever dreamed of starting your day with a bit of chocolate, this chocolate granola is your new best friend. It’s rich and loaded with cocoa goodness while being surprisingly easy — just 9 ingredients and around 10 minutes of hands-on prep. Once baked, it forms chunky, crunchy clusters bursting with double the chocolate flavor thanks to both cocoa powder and melty chocolate chips. It works beautifully as a breakfast cereal, topping for yogurt or smoothie bowls, or just as a grab-and-go snack straight from the jar.

In the following sections, I’ll guide you through a simple ingredients list with swaps, a step-by-step process with helpful photos, and my best tips to get chunky clusters, avoid burning, and keep your granola fresh. This recipe yields about 16 servings and uses a slightly lower oven temperature of 160°C (140°C fan) to prevent it from browning too much.

Keep reading, and you’ll whip up a large batch of delicious chocolate granola in under an hour. It’s easy to customize for gluten-free, nut-free, or dairy-free diets, and you can make it as indulgent or as healthy as you like.

Why You’ll Love It

This chocolate granola is a winner because it offers big chocolate flavor with minimal effort — only 9 simple ingredients and about 10 minutes of prep time. It makes a large, stashable batch of chunky, crunchy granola that’s perfect not just for breakfast but anytime you need a tasty snack; if you’re craving a flavor twist, try our chocolate chip peanut butter granola. What’s even better is how flexible the recipe is. Swap out sweeteners, nuts, or dried fruits to suit your family’s preferences, make it gluten-free with certified oats (or try our gluten-free granola recipe), and store it easily in your pantry or freezer so you’re always ready for those busy mornings.

• Quick and fuss-free to prepare.
• Double dose of chocolate — cocoa powder plus chocolate chips.
• Chunky clusters that stay crunchy when you add milk or yogurt.
• Customize ingredients for different diets or flavor twists.
• Make a big batch that lasts for months or freeze for longer.

Ingredient List and Swaps

• ½ cup coconut oil, melted (or light-flavored olive oil)
• ½ cup maple syrup (or golden syrup or honey)
• 3 ½ cups rolled oats
• ½ cup unsweetened cocoa powder
• 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, milk, or a mix)

Step-by-Step Directions

1. Preheat oven to 160°C (140°C fan) / 320°F and line a large baking tray with baking paper.
2. Whisk melted coconut oil, maple syrup, and unsweetened cocoa powder in a large bowl until smooth.
3. Add rolled oats, flaked almonds, dark brown sugar, and sea salt; mix with a spatula until everything is evenly coated.
4. Spread the granola mixture evenly on the lined baking tray.
5. Bake for 15 minutes.
6. Stir the granola, moving the edges toward the center and the middle outwards, then press gently on the tray to encourage chunky clusters.

7. Bake for another 15 minutes.

8. Stir in the sultanas (or other dried fruit).
9. Bake for a final 10 minutes.
10. Sprinkle half the chocolate chips over the warm granola; let sit 5 minutes to soften, then stir gently to combine without overmixing.
11. Scatter the remaining chocolate chips on top.
12. Let the granola cool completely on the tray.

Tips for Crispy, Chunky Clusters

• Keep an eye on your oven temperature. This recipe suggests 160°C (140°C fan) to stop burning. If your oven runs hot, turn it down slightly and check sooner, or try the quick, even-toasting approach in our Air Fryer Granola.
• For even toasty bits, stir the granola halfway through baking and mix edges toward the center.
• Press the granola gently on the tray after the first bake to encourage chunky clusters. Don’t overmix after adding chocolate chips to keep nice clumps. For more ways to build big, crunchy clusters, see The Very Best Granola.
• Let the granola cool completely on the tray before breaking it apart and storing. This keeps the clusters solid and stops the chocolate chips from melting into one big clump.
• If you’re after gluten-free, be sure to use certified gluten-free oats. Using a kitchen scale helps get the best texture and consistency.
• You can easily swap ingredients — use honey or golden syrup instead of maple, swap nuts or seeds, or add a spoon or two of nut butter into the sauce for a richer taste.
• For a dairy-free option, pick dairy-free chocolate chips or skip the chips and stir in cacao nibs after the granola cools.
• Store your granola in an airtight container in the pantry for up to 3 months. Freeze leftovers in double-sealed bags for up to 6 months.

Mix-Ins and Substitution Ideas

• Seeds: Sunflower seeds and pepitas add great crunch and a lovely nutty flavor. I throw them in all the time. Chia seeds work too if you like a delicate pop; if you’re a fan, try them in this Chocolate Chia Pudding.
• Coconut: Use unsweetened desiccated, shredded, or flaked coconut. This adds chewiness and tropical flavor without extra sugar.
• Other dried fruit: From blueberries to chopped dates and figs, any dried fruit will make this granola your own.
• Nut butters: Almond, peanut, or coconut butter can be stirred into the syrup mixture to add creaminess and depth.

Storage and Freezing Tips

This homemade chocolate granola keeps beautifully stored in an airtight container in your pantry for 2 to 3 months. It’s perfect to make in a big batch and enjoy over weeks.

You can also freeze it — just make sure to double-bag in ziplock bags or place the sealed bag inside an airtight container. It lasts up to 6 months frozen and makes for an easy prep snack or breakfast anytime — try it as a crunchy topping for Vanilla Chia Pudding.

Frequently Asked Questions

• Q: Is this granola gluten-free?

  A: Yes! If you use certified gluten-free rolled oats, the rest of the ingredients are naturally gluten-free too. Just double-check labels if you have a wheat sensitivity.

• Q: Can I reduce the sugar?

  A: Absolutely! You can cut back or skip the brown sugar and rely on maple syrup or honey for sweetness. Just know that sugar helps form clusters and create browning, so texture might shift a bit.

• Q: Why add chocolate twice, before and after baking?

  A: Adding half the chocolate chips while the granola is hot lets them melt just enough to bind clusters together. The second half goes on after cooling, so you get lovely, melty and chunkier chocolate bites.

• Q: How do I avoid burning the granola?

  A: Keep the oven at the recommended 160°C (140°C fan) and stir halfway through. Watch the edges closely — ovens vary, so check early if you’re unsure.

• Q: Can I make this nut-free or dairy-free?

  A: Yes! Substitute nuts for seeds like sunflower or pepitas. For dairy-free, stick to coconut or light olive oil and use dairy-free chocolate chips.

• Q: How should I store leftover granola?

  A: Keep it airtight in your pantry for 2–3 months, or freeze double-bagged for up to 6 months for the freshest flavor. When you’re ready to enjoy, sprinkle it over creamy strawberry chia pudding with Greek yogurt for a fast, satisfying breakfast.