This Dark Chocolate Granola recipe has big crunchy clusters, plenty of chocolate chips, and only requires 9 simple ingredients. This recipe is so easy, and the granola is delicious on its own, with yogurt, or on top of overnight oats!
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I love a make-ahead breakfast recipe! Most days, I have a version of overnight oatmeal like my Vegan Vanilla Overnight Oats or Carrot Cake Overnight Oats, or a slice of a quickbread like my best-ever Vegan Banana Bread.
But sometimes, I think ahead enough to make a big batch of granola like this Dark Chocolate Granola. This granola is delicious and chocolatey and so easy to make! And it has huge crunchy clusters that are delicious on yogurt, overnight oats, and so much more!
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Why You'll Love This Recipe
- This recipe only requires 9 simple ingredients.
- And it is so easy to make!
- This Dark Chocolate Granola is vegan and gluten-free, so anyone can enjoy it.
- It is packed with cocoa powder and mini chocolate chips.
- And most importantly, it is absolutely delicious!
Ingredients
Old-Fashioned Rolled Oats: Use old-fashioned rolled oats for this recipe! Don't use quick oats or steel-cut oats.
Cocoa Powder: You can use either Dutch-processed or natural cocoa powder for this recipe.
Instant Espresso: Instant espresso powder amplifies the flavor of the chocolate! But if you don't have any on hand, you can leave it out.
Coconut Oil: I always use coconut oil in my granola recipes, like my Nut-Free Granola, because it crisps up so nicely. And I like refined coconut oil because it has no coconut flavor. But you can use unrefined if you prefer it.
Agave Nectar: I like agave nectar for its neutral flavor, but maple syrup works great, too!
Nuts: I chose peanuts because I love the combination of chocolate and peanuts, but you can use any unsalted nuts that you have on hand, from almonds to pecans to walnuts!
Instructions
Step 1. In a large bowl, combine rolled oats and chopped nuts.
Step 2. In a small saucepan over low heat, combine coconut oil, agave nectar, cocoa powder, instant espresso, and salt.
Stir frequently until the coconut oil is completely melted, then remove from heat.
Step 3. Pour the melted coconut oil mixture over the rolled oats and nuts.
Then, use a rubber spatula and stir until everything is evenly coated.
Step 4. Pour the granola onto a parchment-lined baking sheet and bake in a 350°F oven for 15 minutes.
Next, remove the granola from the oven and stir with a spatula. Then, press it back down into the pan and return to the oven for 15 more minutes.
Finally, allow the granola to cool completely, then scatter the mini chocolate chips over it, break it into clusters, and enjoy!
Recipe FAQs
Store this granola in an airtight container in a dry place like your cupboard for up to a month.
Chocolate granola is delicious on vanilla yogurt with sliced bananas or berries.
Or it is great as cereal with milk.
I also love to use it as a topping for overnight oats!
Use enough fat and sweetener to coat everything really well. If you don't use enough, the granola won't become crisp; it will just toast.
Don't stir the granola too much while it is baking. Only stir once in the middle of baking, then press the granola down with the back of a spatula.
Then, most importantly, allow the granola to cool completely before breaking it into clusters.
Expert Recipe Tips
Give the granola container a shake before enjoying it to distribute the mini chocolate chips!
Once you've added the melted coconut and cocoa mixture to the oats, it takes about a minute of stirring to get everything evenly coated. It will seem like there isn't enough of the chocolate mixture at first, but just keep stirring!
For big, crunchy clusters, do not stir the granola when it comes out of the oven. Allow it to cool completely so the clusters can form.
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📖 Recipe
Dark Chocolate Granola
Equipment
- 1 Large Mixing Bowl
- 1 Small Saucepan
- 1 Rubber Spatula
- Measuring Cups and Spoons
- 1 Baking Sheet
- Parchment Paper
Ingredients
- 4 Cups Old-Fashioned Rolled Oats
- 1 Cup Roughly Chopped Unsalted Nuts See note
- ½ Cup Refined Coconut Oil
- ½ Cup Agave Nectar Or Maple Syrup
- 3 tablespoon Cocoa Powder
- 1 teaspoon Vanilla Extract
- ¾ teaspoon Instant Espresso Powder
- ¾ teaspoon Kosher Salt Use ¼ teaspoon if using table salt
- ⅓ Cup Mini Chocolate Chips
Instructions
- Preheat oven to 325*F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine rolled oats and chopped nuts. Set aside.4 Cups Old-Fashioned Rolled Oats, 1 Cup Roughly Chopped Unsalted Nuts
- In a small saucepan over medium heat, combine coconut oil, agave nectar, cocoa powder, vanilla extract, instant espresso, and salt. Stir frequently until the coconut oil is completely melted, then remove from heat.½ Cup Refined Coconut Oil, ½ Cup Agave Nectar, 3 tablespoon Cocoa Powder, 1 teaspoon Vanilla Extract, ¾ teaspoon Instant Espresso Powder, ¾ teaspoon Kosher Salt
- Pour the chocolate mixture over the oat mixture and stir using a rubber spatula until everything is evenly coated. Then, pour the mixture onto a parchment-lined baking sheet and press it down gently using the back of a spatula.
- Bake the granola in a 325*F oven for 15 minutes, then take it out and stir using a spatula. Press the granola back into the pan and return it to the oven for 13-15 minutes longer.
- Allow the granola to cool completely. Do not stir the granola while it cools. Once cool, scatter the mini chocolate chips over the granola, then break it into clusters and store in an airtight container in your pantry for up to a month.⅓ Cup Mini Chocolate Chips
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