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To make chocolate granola, toss 3 cups of rolled oats with chopped nuts, ¼ cup of unsweetened cocoa powder and salt, stir in maple syrup, melted coconut oil and vanilla, press it onto a lined sheet pan and bake at 300°F for 35 to 40 minutes, then let it cool completely before breaking it into clusters and adding chopped dark chocolate. It is crunchy, deeply chocolatey and much less sweet than most boxed chocolate cereals.
A batch takes about 10 minutes of work and fills a large jar for the week.
What is in chocolate granola?
Makes: about 5 cups · Prep: 10 minutes · Bake: 35 to 40 minutes · Cool: 30 minutes
- 3 cups (270 g) old-fashioned rolled oats
- 1 cup (120 g) chopped almonds, pecans or hazelnuts
- ¼ cup (35 g) pumpkin or sunflower seeds (optional)
- ¼ cup (21 g) unsweetened cocoa powder
- ½ tsp fine salt
- ½ tsp ground cinnamon (optional)
- ⅓ cup (80 ml) maple syrup or honey
- ¼ cup (60 ml) melted coconut oil or a neutral oil
- 1 tsp vanilla extract
- 1 large egg white, lightly beaten (optional, for big clusters)
- ½ cup (85 g) chopped dark chocolate or chocolate chips, added after baking
How to make chocolate granola?
- Heat the oven to 300°F (150°C) and line a rimmed sheet pan with parchment.
- Mix the dry ingredients. In a large bowl, stir the oats, nuts, seeds, cocoa powder, salt and cinnamon until the cocoa coats everything evenly.
- Add the wet ingredients. Whisk the maple syrup, oil and vanilla, pour over the oats and stir until no dry cocoa remains. Stir in the egg white, if using.
- Press it down. Spread the mixture on the pan and press it firmly into an even layer with a spatula.
- Bake for 35 to 40 minutes, turning the pan once halfway but without stirring, until it smells toasty and the surface feels dry.
- Cool completely on the pan, about 30 minutes; it crisps as it cools. Break it into clusters and toss with the chopped chocolate.
How do you know when chocolate granola is done?
Go by smell and touch rather than color, since cocoa makes the granola dark from the start. It is ready when the kitchen smells toasty and the top feels dry and firm when you press it lightly. It will still feel a little soft on the pan; that is normal. Granola only turns crunchy as it cools, so resist the urge to bake it longer, which can make the cocoa taste bitter.
How do you get big clusters?
- Press it down firmly before baking, so the pieces bake together into a sheet.
- Do not stir during baking; just turn the pan around halfway.
- Add an egg white. It binds the oats into crisp, chunky clusters without changing the flavor.
- Let it cool untouched on the pan before breaking it up.
Add the chocolate only after the granola has cooled; stirred in hot, it melts into a smear.
Which cocoa powder is best for granola?
Any unsweetened cocoa works, since nothing needs to rise. Natural cocoa gives a brighter, slightly fruity chocolate flavor; Dutch-process cocoa a darker, mellower one. Grevista is a one-ingredient natural cocoa from Vietnamese Trinitario cacao, and its fruity notes sit well with cinnamon and toasted nuts. A quarter cup is enough for a clear chocolate taste; go up to ⅓ cup for something closer to a brownie, with an extra tablespoon of maple syrup.
How do you serve and store chocolate granola?
Serve it with cold milk, over Greek yogurt and berries, on top of a smoothie bowl or as a crunchy topping for vanilla ice cream. It is also the best morning topping for chocolate overnight oats, added just before eating so it stays crisp. For a chocolate drink alongside, try chocolate milk made with cocoa powder or a cocoa smoothie.
Store the cooled granola in an airtight jar at room temperature for up to 2 weeks, or freeze it for up to 3 months. If it softens, spread it on a sheet pan and crisp it for 5 minutes at 300°F.
If you are deciding which tin to buy for recipes like this one, see our guide to the best cacao powder, which compares options by flavor, processing and published lab testing.
Frequently asked questions
Can I make it without nuts?
Yes. Replace the nuts with more seeds, such as pumpkin and sunflower, or with an extra cup of oats.
Why is my granola chewy instead of crunchy?
It was not baked long enough or was stored before it cooled. Bake until the top feels dry, cool it fully on the pan, and keep it in an airtight jar.
Can I add dried fruit?
Yes. Stir dried cherries, cranberries or chopped apricots in after baking, along with the chocolate, so they stay soft.
Written by the Grevista Editorial Team. Last updated October 30, 2026. How we check facts: Editorial Policy.