Sea Salt Dark Chocolate Granola
Prep time
Cook time
Total time
9-ingredient granola infused with cocoa powder, naturally sweetened, and full of plant-based protein and fiber! The perfect plant-based breakfast or snack.
Recipe type: Breakfast, Snack
Cuisine: Vegan, Gluten-Free
Serves: 4.5 cups
  • 3 cups (270 g) gluten-free rolled oats
  • 1 cup (~100 g) chopped raw nuts (almonds, pecans, and/or walnuts are best)
  • 1/4 cup (20 g) desiccated or shredded coconut (unsweetened)
  • 2 Tbsp (20 g) chia seeds
  • 3 Tbsp (36 g) coconut or organic cane sugar (or other dry sweetener of choice)
  • 1 tsp sea salt
  • 1/3 cup (32 g) cocoa powder
  • 1/4 cup (60 g) coconut (or avocado) oil
  • 1/2 cup (120 ml) maple syrup, plus more to taste (or other liquid sweetener of choice)
  • optional: 1/2 cup (90 g) vegan dark chocolate chips or chunks (sweeter chocolate is best - I like Trader Joe’s 72% dark chocolate bar)
  1. Preheat oven to 340 degrees F (171 C).
  2. To a food processor (or mixing bowl), add the oats, nuts, coconut, chia seeds, coconut sugar, salt, and cocoa powder. Pulse a few times (or stir) to combine.
  3. In a small saucepan over medium-low heat, warm the coconut oil and maple syrup until melted and combined. Pour over the dry ingredients and mix or stir well. If using a food processor, this breaks down the oats and nuts a bit more so it's a finer texture, but this is optional.
  4. Spread the mixture evenly onto a baking sheet and bake for 17-24 minutes (or until fragrant and deep golden brown), stirring a bit near the halfway point to ensure even baking.
  5. Let cool completely. Then add chocolate (optional). Place in a container that has an air-tight seal, and it should keep for a few weeks. Or store in the freezer up to 1 month or longer.
*Nutrition information is a rough estimate for 1 of 9 (1/2 cup) servings calculated with the 90 g dark chocolate.
Nutrition Information
Serving size: 1/2 cup (1 of 9 servings) Calories: 364 Fat: 19.1 g Saturated fat: 9.5 g Carbohydrates: 44.7 g Sugar: 18.1 g Sodium: 225 mg Fiber: 6.9 g Protein: 8.2 g
Recipe by Minimalist Baker at