This is a nourishing recipe for Chocolate Granola packed with wholesome rolled oats, seeds, shredded coconut, cocoa powder, maple syrup, cinnamon, and coconut oil. It tastes amazing sprinkled over a bowl of yogurt and berries for a healthy breakfast.
The great thing about making your own granola at home is knowing precisely what's in it. Supermarket versions often include added sweeteners and preservatives, which are of no benefit to anyone.
This Chocolate Granola cereal recipe is customisable. You can add your favourite nuts or dried fruits, such as raisins. You could also add dark chocolate chips or cacao nibs for extra chocolatey goodness.
If you love homemade breakfast recipes as much as we do, try our Blueberry and Banana Baked Oatmeal and our homemade Blueberry Compote.
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Why You'll Love This Recipe
- Just 8 ingredients with 10 minutes of prep time.
- Crunchy and satisfying.
- Versatile - see notes below on optional add-ins.
- Chocolatey - who doesn't love to start the day with chocolate!?
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Oats - use jumbo, rolled or old-fashioned (but not quick oats).
- Sunflower seeds - we love to use sunflower seeds as a great alternative to nuts.
- Pumpkin seeds - also known as pepitas.
- Shredded coconut - you could use coconut flakes instead.
- Coconut oil - helps give the granola a 'crunch'.
- Maple syrup - you can use honey if you don't have maple syrup.
- Cocoa powder - use unsweetened cocoa powder.
- Cinnamon - adds a hint of spice.
How to Make Chocolate Granola
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Add the oats, seeds, and shredded coconut to a large mixing bowl. Mix until well combined.
- Melt the coconut oil in a small saucepan. Add the cocoa powder, maple syrup, and cinnamon. Stir until smooth.
- Pour the chocolate mixture into the bowl and mix thoroughly.
- Spread the granola evenly on a baking tray and bake for 30 minutes, turning halfway. Let the granola cool completely before storing it.
Recipe Variations
- Extra chocolatey - add some dark chocolate chips or cacao nibs after baking.
- Nutty - add 50g of nuts, such as almonds or hazelnuts, to the chocolate mix before baking.
- Fruity - add 50g of raisins or other dried fruit after baking for extra sweetness.
Serving Suggestions
We enjoy our Chocolate Granola as a topping for Greek yogurt. It's also great with milk or as an on-the-go snack (like trail mix).
Common Questions
Yes, all ingredients in this recipe are nutritious. To make it low-fructose, swap maple syrup for rice malt syrup.
Homemade Chocolate Granola can be stored in an airtight container in the pantry for up to four weeks.
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📖 Recipe
Chocolate Granola
Equipment
- large mixing bowl
- Large baking tray
Ingredients
- 250 g rolled oats, or jumbo oats or old-fashioned
- 50 g shredded coconut, or coconut flakes
- 50 g sunflower seeds
- 50 g pumpkin seeds, also known as pepitas
- 70 g coconut oil
- 70 g maple syrup
- 2 tablespoons cocoa powder, unsweetened
- ¼ teaspoon cinnamon
Optional
- 50 g raisins, add them after baking
Instructions
- Preheat the oven to 150ºC fan / 170°C and line a large baking tray with baking paper.
- Add the oats, shredded coconut, pumpkin and sunflower seeds to a large mixing bowl. Mix well and set aside.
- Melt the coconut oil in a saucepan on the stove. Add the maple syrup, cocoa powder, and cinnamon until stir until smooth.
- Pour the chocolate mixture over the oats and stir until the oats are thoroughly coated.
- Spread the granola evenly on a baking tray and bake for 30 minutes, turning halfway through. Add raisins after baking, if desired.
- Leave the granola to cool completely, then store it in an airtight container in the pantry for up to 4 weeks.
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