Sea Salt Dark Chocolate Granola

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Bowl of gluten-free Dark Chocolate Granola with a side of dairy-free milk

By now, you probably know I have a thing for granola. But what you probably don’t know is that I also have a thing for chocolate.

Wait. You already knew that, too (obviously). Hmph.

Well, then you won’t be surprised that I’m sharing a recipe for chocolate granola! Besides, who doesn’t want a (healthier) version of Cocoa Puffs in their life?

Food processor with ingredients for gluten-free vegan Dark Chocolate Granola

This chocolate granola is inspired by one I tried recently by Purely Elizabeth. I demolished the whole bag in a matter of days and knew I wanted to create a version for the blog.

This recipe is simple, requiring just 9 ingredients and roughly 30 minutes to make!

The base is nuts, oats, chia seeds, and coconut. To keep things on the healthy side, I went with maple syrup and coconut sugar for natural sweetness. And the chocolate flavor comes from both cocoa powder and vegan dark chocolate! Yessss, come to Mama.

Food processor with freshly blended ingredients for Dark Chocolate Granola with sea salt

I hope you all LOVE this chocolate granola! It’s:

Crunchy
Nutty
Chocolate-infused
Perfectly sweet
Protein- + Fiber-rich
Quick + easy to make
& Delicious!

This would make the perfect quick breakfast or on-the-go snack. I love adding this granola to some coconut yogurt and berries for an easy summertime breakfast or snack when I don’t feel like cooking.

For more granola recipes, be sure to check out our 7-Ingredient Quinoa Granola, Peanut Butter Chocolate Chip Granola, Banana Bread Granola, Nut ‘n’ Honey Coconut Granola, Chunky Coconut Granola, Strawberry Coconut Granola, Grain-Free Granola, and Gingerbread Granola!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!

Baking sheet and two serving bowls with gluten-free vegan Dark Chocolate Granola with sea salt

Sea Salt Dark Chocolate Granola

9-ingredient granola infused with cocoa powder, naturally sweetened, and full of plant-based protein and fiber! The perfect plant-based breakfast or snack.
Author Minimalist Baker
Print
Bowl and tray of Chocolate Sea Salt Granola beside a small jar of dairy-free milk
4.91 from 88 votes
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings 9 (1/2-cup servings)
Course Breakfast, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2-3 weeks

Ingredients

  • 3 cups gluten-free rolled oats
  • 1 cup chopped raw nuts (almonds, pecans, and/or walnuts are best)
  • 1/4 cup desiccated or shredded coconut (unsweetened)
  • 2 Tbsp chia seeds
  • 3 Tbsp coconut or organic cane sugar (or other dry sweetener of choice)
  • 1 tsp sea salt
  • 1/3 cup cocoa powder
  • 1/4 cup coconut (or avocado) oil
  • 1/2 cup maple syrup (plus more to taste // or other liquid sweetener of choice)
  • 1/2 cup vegan dark chocolate chips or chunks (optional // sweeter chocolate is best - I like Trader Joe’s 72% dark chocolate bar)

Instructions

  • Preheat oven to 340 degrees F (171 C).
  • 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.
  • 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.
  • Spread the mixture evenly onto a baking sheet (or more baking sheets if making a larger batch) and bake for 17-24 minutes (or until fragrant and deep golden brown), stirring a bit near the halfway point to ensure even baking.
  • 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.

Notes

*Nutrition information is a rough estimate calculated with the dark chocolate.
*Recipe makes ~4 1/2 cups granola.

Nutrition (1 of 9 servings)

Serving: 1 half-cup servings Calories: 364 Carbohydrates: 44.7 g Protein: 8.2 g Fat: 19.1 g Saturated Fat: 9.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 225 mg Fiber: 6.9 g Sugar: 18.1 g

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  1. alexandra says

    for a long time i had a favorite store-bought coconut-chocolate granola but had to stop eating it when i got my coeliac diagnose about 8 years ago. since then, i’ve been buying numerous different gluten-free granolas, but none of them were even close. i was actually very disappointed in purely elisabeth’s chocolate granola because i was hoping for a very specific taste and it wasn’t it. but here it is!!! as soon as i tried granola from your recipie, i got transported back to my favorite taste. thank you!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad this recipe brought you back! Thanks so much for the lovely review, Alexandra!

  2. Elizabeth says

    The first time I tried this recipe I thought “I am never making another granola recipe again. This is a winner.” I have made it once a month since summer 2017 (only pausing in October and November, when I make the MB pumpkin maple pecan granola instead). So I am LONG overdue to review this. It is delicious! I have made this using regular cocoa powder and dark cocoa powder, and I think the dark cocoa powder is far superior (perhaps because I omit the chocolate chips). I like to eat it by mixing it with mashed banana and a spoonful of peanut butter.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re SO glad you enjoy it, Elizabeth! Thanks so much for the lovely review and for sharing your modifications! xo

  3. Dineoclock says

    I came across your oil-free aquafaba granola, which I plan to make in the next couple days. Would I be able to use aquafaba instead of the oil in this recipe too? And would the brine from canned pinto beans work the same as the brine from canned chickpeas?

  4. sofia says

    I finally came around to trying this recipe (after seeing it on Natacha’s youtube video) and it is absolutely incredible. The only problem is that I made it yesterday and I’m half way through the batch already!!

  5. Élodie says

    I absolutely love it! First time ever making granola and really I can’t stop eating it! Thanks for the great recipe! :)

  6. Lizzy says

    I made this and it was delicious!!
    Modifications:
    – added 1 tsp of vanilla extract, an extra 1/4 cup of coconut oil, cacao nibs, and probably 2 cups of nuts.
    – baked at 325 for about 32 minutes.
    – added the coconut flakes 15 minutes into baking to avoid burning them.
    – added chopped 72% dark choc after cooling. YUM!! we’re obsessed.

  7. Sarah says

    This was delicious! It does taste exactly like the Purely Elizabeth brand! I love the combination of dark chocolate and sea salt. This was so easy to make and I will definitely be making it often to snack on throughout the week! Thanks for a great recipe! xo

  8. Linzy says

    I used half the maple syrup so it turned out a bit salty. I didn’t include coconut or nuts. Really yummy!

  9. Kerry says

    What would I need to add to make this into a granola bar for the kids afternoon snacks at school? Do you think if I just pressed it into a square baking dish and then cut it into bars it would hold its shape after cooking and not crumble?

  10. Kerry says

    Yum! Great recipe! I didn’t add in the additional 3 tbsp of coconut or organic sugar as I didn’t have any but did find it quite salty, this may not have been the case if I had added more sweetener. I think next time I might just reduce the amount of salt and leave out the additional sweetener. I also used cacao nibs instead of vegan dark choc chips and it was still delicious. I love that you only need a small amount and it fills you up! Will definitely be making this again. Thanks for the recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing, Kerry! Some salts (such as table salt) taste saltier than others (such as sea salt), so perhaps try sea salt and/or reduce it next time. Hope that helps!

  11. Jan says

    So scrumptious- we all enjoyed even dubious husband. I would use “rich dark” brown as opposed to “golden” to describe finished baking appearance. But will definitely made it again… and again 😋

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Jan. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  12. Laura says

    Amazing recipe, I love the combination of something salty and chocolate! I added roasted peanuts with almonds and I feel it made it even saltier which I love. Recommending this to my friends who are also tired of overly sweet store-bought granola

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Laura. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  13. MomTo3 says

    My kids are obsessed with cereals while I hate letting them have anything that comes in a box and has copious amounts of sugar. While my previous attempts at granola have been reluctantly accepted by them, this version was very happily polished off. Plus it’s super easy to make. My 13 year old makes a batch every week. Thank you so much for the amazing recipe :) I have finally found an awesome replacement for chocolate Kashi!

  14. Sarah says

    Easy recipe, simple ingredients you can tailor to your own likes. I used pecan and hazelnut everything else I keep the same. Magical recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Sarah! Thanks so much for the lovely review!

  15. Katia says

    This recipe is amazing, Got it from Natasha Ocean, and I think it might be my fav granola :)))

  16. Eva says

    Thank for your recipes, I have already tried different ones from desserts to mains! I have question regarding this one: should I use a mix of blended and no-blended oats? From the pictures, I can see both. Also, how can I make it more crispy? Last time I tried it was still a bit wet after 30min… Thank you and sorry for the silly questions :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Eva, not silly at all! We recommend using rolled oats in this recipe. Is that what you mean? To make it less wet, you could try reducing the maple syrup slightly next time. Hope that helps!

      • Eva says

        Hi! Thank you for your reply! I meant if I have to blend the oats or not, or use a mixture of some oats that I will blend and some that I will not. I substitute the maple syrup with honey, I will try less next time. Is any of the ingredients crucial for the crispiness?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Eva, You could leave them unblended and mix in with a spoon if you prefer more texture! The oil is primarily what helps it crisp up. Hope that helps!

  17. Elena says

    Dana, you are the best! I absolutely love that Purely Elizabeth granola but, sadly, I cannot afford my habit. My daughter claimed that this recipe is better than the store bought kind! We love it so much!
    I added a splash of Baker’s Extract to the saucepan with the coconut oil and used a mixture of a quarter cup maple syrup and a quarter cup honey. I just made it last night and had to prep the dry ingredients for the next batch because it’s going to go fast!

  18. Meghan says

    This recipe was easy to make before the kids woke up, and we all love it! It tastes great, and I think it’ll save me money in the long run. The chocolate granola my kids ask for at the store is $$$! Thank you for this recipe.

  19. Samantha Gould says

    I love this recipe! This has become our go to granola. I eat it with yogurt and my husband eats it dry as a snack. The sea salt granular with the chocolate flavor is just amazing. Cannot recommend enough! We do leave out the coconut sugar and don’t miss the sweetness at all!

  20. Isabel Duran says

    This granola is amazing!! I used to buy Trader Joe’s clusters granola but this is an upgrade! I take out the coconut shavings because of preference and it works great. I also reduce the salt by a little when I don’t have a good quality salt. DEFINITELY WOULD RECOMMEND:)

  21. Teressa says

    Oh. My. Gosh. So good. I could not stop eating it and I didn’t add the chocolate chunks because I can’t have refined sugar. Another perfect recipe. It’s crunchy and textured beautifully

  22. Kurt says

    Hello! Would this work without maple syrup? Can I add more dry sweetener to make up for the decrease in sweetness?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We don’t think that would work, unfortunately. The maple syrup helps it stick together.

  23. Serena says

    I have yet to try this recipe but it looks delicious! I have a lot of steel cut oats that I would like to use up. Would that work? Should I soak them a bit before?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we aren’t sure. Possibly in a cast iron skillet over very low heat, stirring frequently? Let us know if you do some experimenting!

  24. Raylea says

    Incredible, delicious, scrumptious. Couldn’t love it more!

    Added hemp seeds and chia seeds after it cooled to preserve their nutritious goodness but otherwise stuck to the recipe and YUM.

  25. Nicole says

    So very delicious! We just made this for an easy Sunday brunch and will enjoy snacking on this throughout the week. Thanks as always for the yummy recipe!

  26. Fiona Patrice O'Brien says

    Best granola ever! Perfect for all of the chocolate lovers out there. Will make your house/apartment smell amazing. Personally, I love this granola on top of a smoothie bowl, with some almond milk, or just as a snack.

  27. Ann says

    This is so good! Everything sounded delicious so I just tripled it from the jump and no regrets. I made it just like the recipe and I can’t think of anything I’d change. It’s like Cocoa Puffs for grown-ups! Delicious with just non-dairy milk, but adding either dehydrated strawberries or dried cherries knocks it out of the park. (Thanks for the tip about adding the coconut the last five minutes of bake time. Genius! Why didn’t I ever think to do that after so many batches of granola with burnt coconut?) Looking forward to my next (triple) batch.

  28. Albina says

    Hi! I always enjoy using your recipes. Thank you so much. For the granola, I mixed together your coconut granola and this recipe. Also, I illuminated sugar because I have a sugar-free lifestyle. Here is what I did:
    Ingredients
    3 cups of oats
    1 and 1/2 c of pecans (I crumbled it by hand)
    2/3 of coconut skins ( bought in Whole Foods and broke the pieces by hand)
    1/4 of coconut oil
    1/2 of honey
    Little less than 2/3 of raw cacao (for the richest taste and health benefits)
    1 teaspoon of vanilla
    Dash of salt (I forgot to put it)
    Directions:
    1.Preheat oven to 340 F.
    2. Put all dry ingredients in the medium metal bowl and mix it well.
    3.Microwave honey and coconut oil for 1 min or until oil melts. Than add vanilla and mix oil, vanilla, and honey.
    4.Pour out wet ingredients to dry and mix with wooden spoon very well.
    5.Put parchment paper on the cookie sheet and slightly spray with olive oil or coconut oil spray(optional)
    6.Bake it for 10 min and then turn around the cookie sheet. If desire mix granola so it doesn’t burn. However, if desire to have it chunky, don’t mix.
    7.Bake it for 7 more min or until desired
    8. Cool it down and enjoy. I like it with protein cashew and almond milk and banana.

  29. molly says

    This is oh so yummy. I soaked my almonds in water for a few hours (to soften them for easier chopping!) and added some dried cranberries at the end. I’m almost done devouring my second batch! This is my dream granola <3

  30. aurore says

    Love the recipe, I have done it 3 times already but i would advise to not use a food processor as it turns the granola in a very powdery consistency.

  31. Neikka says

    I have made a lot of granolas over the years ~ can’t live without it ~ and finally, I’ve found my all time favourite ❤️ I added a little less salt, but boy is this one just about the most delicious thing I’ve ever eaten and it’s super simple to make and now I’m a pro at making this one ? I miss it up sometimes and throw in some added ingredients, just for variety ?.

    Thank you so much for this super delicious and super easy to make double chocolate granola ?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can replace maple syrup with more oil. You can replace coconut sugar with more dry ingredient of choice. OR omit.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Olive oil! Sesame could work but will add a more intense flavor. You could also try melted butter or vegan butter.

  32. Hannah says

    This was my first time making homemade granola and this recipe is amazing! It finished baking 10 minutes ago and I already had 2 friends ask for the recipe!

  33. Clare says

    Just made these now and they smell HEAVENLY! I adjusted the temp to 150C and baked for about 40~50 minutes(flipping the granola once). So chocolately and slightly sweet. Thank you for a wonderful recipe!!

  34. Mars says

    Hi, is it possible to make this with instant oats? I have a ton and I LOVE GRANOLA. and I really would like to try making my own.
    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mars, we haven’t tried that, but it might work! Let us know if you give it a try!

  35. yuhong says

    I tried this recipe, they came out great, very yummy!! I even give it to my friends as presents, they love it. But maybe for my personal preference, next time i’ll only add 1/2 teaspoon of sea salt. Now, it’s a bit salty to me.

  36. Isis Curiel says

    First of all I just made this recipe and its phenomenal. I think it would be perfect as granola bars but I do not know how to go about that. Should i form them into bars and bake until crispy or do I need to add something so that the granola binds together more ? Thanks for the awesome recipe!

  37. Ashley says

    Hello!
    I am in love with your buckwheat granola and I am dying to try this out. Can I substitute aquafaba for the oil in this recipe or is it necessary to bring out the full chocolatey flavor?
    Thank you :)

      • Ashley says

        I made this with the aquafaba, reduced coconut sugar by 1 tbsp simply due to personal preference, reduced the salt in the granola to just a pinch because the chocolate bar I chopped into it was a salted one and OMG, soooo good! This is just decadent and chocolatey and soooo satisfying and I am in love! Thank you for the wonderful recipe :)

        • Neikka says

          Thanks for the update Ashley, I will try your slightly modified version, I did wonder if it was as good with the aquafaba. Thank you ?

  38. Shveta says

    Hi, I have been using this recipe for nearly a year now. Its just delicious. Thanks Dana for sharing. I have made a few adaptation to suit my family’s dietary needs. I use ground cashew nut instead of gluten-free flour. I bake at 150 degrees as coconut oil (raw/cold pressed/unpasteurised) is stable till 170 degrees. It bakes to perfectly crispy after about 50 minutes. (At 25 minutes I mix for even baking).

    Thanks again. Keep going, Dana!

    • Sally Carrer says

      Hi wanting to try this recipe, like your inputs too, but did I miss sonething, you said you used Ground cashews instead of GF flour but I didn’t see any flour in original recipe. Thx

  39. Katie Novack says

    This is delicious! I made it this past weekend and used walnuts instead of almonds. I think I’ll use almonds next time but wanted to use up what I had. I’d like to make it saltier – would you suggest adding more sea salt?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Another reader suggested that if you press the mixture down in the baking pan before cooking and then use a spatula to break it up after it has baked, that might help!

  40. Dana says

    Yummy, but keep an eye on it! Mine started full on burning after 17 minutes at 340F, so make sure to flip halfway through to check on it! Only sub was agave and vegan cardamom honey instead of maple syrup. Will try again with a 10-minute timer and go from there. I used the hand-stirred method, and it worked great. Can’t argue with chocolate for breakfast! Did anyone have an issue with their chia seeds falling to the tray and separating from the granola? I did use a silicone mat to bake.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Marie. We are so glad you enjoyedit! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  41. Lori P says

    I made this last night using pecans and walnuts for the nuts and agave nectar instead of the maple syrup. I did use the processor for the oats, nuts and cocoa but will add the cocoa to a bowl and stir in next time because I stirred in the agave and coconut oil rather than processing. I used a 70% dark cocoa for the chunks. I pressed the mixture down on my baking pan and used a spatula to break it up after it was baked. I have nice chunks of granola I can pick up and pop into my mouth. I just love this recipe! Thank you!

  42. Nicola says

    This is soooo delicious and feels like such an indulgent and luxurious start to the day! I adore the hint of salt when i eat it with my homemade yogurt.
    I’m loving your blog and the wonderful recipes to try. Thank you!

    • Stephanie says

      I really like this granola! I used more nuts & less oats. I pulsed the nuts in the food processor but next time I’ll leave them roughly chopped because I like bigger pieces. Thanks for the recipe, I will make again!

  43. Mahalia says

    I just made this and oh my hat! It’s amazing. Your recipes are really helping me as I’m six months in on this plant based adventure. You are my hero!

  44. Kendall Stark says

    Hey there! I made this as written a while back but never left a comment. I made it again just recently, but with a few modifications: pistachios instead of almonds, and pecans instead of coconut. Oh, and both times I used light-in-flavor olive oil and just a pinch of table salt. This is my go-to recipe for granola now! It’s flavors are perfectly balanced and I feel satisfied for hours after eating it. Can’t wait to make it again! Bravo!

  45. Esther says

    I have made this Granola every fortnight for the last six months. It’s my new favourite Granola recipe. It’s easy to make, uses relatively simple ingredients and is dang tasty!
    I tried it with the chocolate bits once, but much prefer it without. I’ve also tried it with less sugar (and still use about 2/3 that the recipe states), but if I remove too much it looses that chunky texture which is so lovely and this recipe. Another classic Minimalist Baker recipe. Love love love this!

  46. Carol says

    This turned out great, I subbed the maple syrup for raw honey and added a half teaspoon of vanilla and used cacao nibs instead of unsweetened chocolate. I also added one fourth cup pumpkin seeds and half a cup dried cranberries, it’s delish! Thanks

  47. Riz says

    I tried it! I just used half coconut nectar and half honey instead of maple syrup. I also baked at a lower temperature after adding the honey (added it later after 10 mins on 340 degrees). Loved how it turned out. Quite addicting! Btw I halved the recipe since my syrup’s about to run out. I also added a tiny bit of almond flavor. Excited to see if my sister and little nephew / nieces will like it too!

  48. Sarah says

    Our family looooove this granola – just the right amount of crunch, the right amount of chocolate and the right amount of salt. Simply delicious!

  49. Grace says

    I made this recipe with 2 Tbsp avocado oil, 2 Tbsp maple syrup, and 2 Tbsp of cocoa powder. It turned out great! I didn’t add dark chocolate chunks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melvin! I’m not sure I know what you’re referring to, but let us know and I’ll help you out!

  50. Anne says

    Made the recipe for boomarang son- you know, moved back home after college- he enjoyed it but did find a bit too salty….making again without the salt and will report back…he eats it with yogurt so maybe the greek yogurt altered the taste to be more salty tasting?

      • Anne says

        Made a second time with half the salt and he loved it- making third time right now. To clarify, HE is making it. Likes it so much he wants to know how to make it for himself once he moves into his own place- this is a good sign.

  51. Caro says

    Just made it! It tastes so good! It was my first time making granola, it’s a great receipe, I feel like I can totally make tones of variations out of this one. Thank you so much ;)

  52. Yono says

    This was so incredibly delicious!!! Will definitely replace my store-bought chocolate granola cereal. I cut the recipe by half and added two tablespoons of ground flaxseed instead of chia seeds. Im going to make this again and again! Thanks!!

  53. Ashton says

    A “healthy” version of cocoa pebbles?! Yes, please! This was even better than I imagined it would be! I kept going back for a small handful while it was cooling…addictive. I added about a 1/2 cup of chocolate almond meal that I had leftover from making chocolate almond milk. It was pretty sweet for my liking already, so I omitted the chocolate chips and next time I will probably also omit the dry sugar.

  54. Tracey says

    Just made this. Absolutely delicious! The kids (16 and 17) love it. It definitely won’t last the afternoon. I added the choc chips but think I will leave them out next time. Very yum!

  55. Bernadette says

    Made this for Teacher Treats Day at school. I substituted shelled unsalted sunflower seeds for the nuts (nut free campus). Was pleasantly surprised when a teacher I barely knew hunted me down after school and told me the granola was many of the teachers’ favorite treat of the day and asked if she could have the recipe! Thanks MB!

  56. Tawni says

    This granola is delicious! I left out the chocolate chips when I made it. I really enjoy eating it with plain yogurt and strawberries for breakfast or a snack. It is not too sweet, perfectly chocolately, and was super easy to make. Excited to try more granola recipes from here!

  57. eunice says

    Love it. The saltiness and sweeteness perfect combination plus crunchy. ummm good. i added chocolate cheerios instead of chocolate chips.

  58. Katie says

    Just made this for a post race brunch and it was delicious with yogurt, strawberries, and bananas. Everyone asked for the recipe!!

  59. Brandyce says

    I made this and shared it with my yoga class. It was a big hit. I reduced the sugar amount to 2 Tbs and added a 1/4 tsp of so of salt along with using Cacao powder as opposed to cocoa powder. This is on the repeat list of deliciousness.

  60. Jekia says

    I made this last week and ate in within days. I am currently making this again…it’s in the oven baking. Excellent recipe and will be trying your coconut granola recipe next!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anna! You could add more oats, more shredded coconut, add some seeds (like sunflower seeds, pumpkin seeds or hemp seeds), plain puffed brown rice cereal, buckwheat groats… granola is pretty forgiving!

  61. Seia says

    I just made this, with a couple of adjustments (added less maple syrup, more cocoa powder, and added raisins instead of chocolate chips), and WOW it’s ridiculously good!! My whole house smells like a chocolate factory now, haha. It’s so so fast to make too and this amount is gonna last me for a couple weeks at least, if I eat it for breakfast every day.

  62. Anne-Celine says

    Hi! I am thinking of making this granola but I was wondering if how I could incorporate dates as sweetener instead of the sugar/limiting the maple syrup? Should I chop them up and add it with the nuts mixture? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anne-Celine! If you want to do this, you could try soaking you dates and processing it into a paste? This would change the texture of the granola but may work. If you give this a try, report back on how it goes!

  63. Kate says

    Your granola recipes (well all recipes in fact) are the bom-diggidy. Every one is fantastic but this is my fav for breakfast! Such a delight to eat wholesome ‘dessert’ to start the day ;) xxx 100% love.

  64. Jay JACOBS says

    Hello!
    This recipe sounds amazing..I shall have to try it. Does anybody use fresh dessicated coconut? If so, does that alter the shelf-life. TIA! :)

  65. Agata says

    I’ve changed the recipe a little bit: blended some of the oats to make the granola more crumbly and added the cocoa and sugar to the saucepan with maple syrup and oil to make a super sweet syrup :D
    I love it so much tho, it’s probably the first chocoalte granola that satisfy me because most of the time they’re good but just… not exactly right and this one is perfect! Thank you <3

  66. Emaleigh Downey says

    Ok… I have left a review for this before but I have to just emphasize how good this is!!!!!! Literally make it every week!!!

  67. Sarah says

    Thank you for this recipe! I am on a quest to try all the best recipes of 2017. This is so flavorful and satisfying sooo much better than anything store bought.

  68. Sarah says

    I’ve made this several times now with my sister (subbed muscovado sugar for coconut, and olive oil for coconut oil), and it is always divine! We have no food processor so we just mix everything together in a bowl, then spread it out on a pan before baking. Thank you for sharing this.

  69. Kathy says

    DELICIOUS! My 13 year old son saw this recipe on your site last night and asked me to make it. It was so easy to put together, and it is soooo good! We will be making it again!

  70. Emaleigh Downey says

    Made last night… my entire family and I ate half already! All of your granola recipes are amazing! I will say that I do cook it at 300 instead of 340 and just go for a bit longer other wise it might scorch the oats!

  71. Thelea says

    I just made this and my boyfriend yelled out “WHAT IS THIS, BROWNIE GRANOLA?!” We refuse to eat it with yoghurt or milk, it’s way too good just as is. You’re a blessing to us, Dana! Every single recipe I’ve made off your site has been a hit in my (carnivore) home. THANK YOU!

  72. Leah says

    I’d love to make this into a bar! I thought about just adding more syrup and then cooling.. Any other ideas to make this amazing recipe into bars!

    • Rebecca says

      Have you tried using brown rice syrup instead of maple? It is much thicker. I’ve used it as the liquid sweetener for oat bars before.

  73. Jo says

    This is literally one of the best things I’ve ever eaten! I just came back from a holiday where my kids were choosing chocolate cereals and I was staring longingly at them. I came home and searched healthy gluten free, dairy free chocolate granola. This is the answer! Easy to make and simply delicious.

    Thank you Dana

  74. tal says

    Just made this and it’s the best granola i’v had to this day. just added all the ingredients together in my food processor and it took a minute to prepare.

  75. Hara says

    I made this today but doubled the quantity of shredded coconut because I had lots of it on hand ( I added half a cup), and subbed the maple sirup with agave and the result is FANTASTIC.. sweet and savory coconutey chocolatey dream! I’ve just had a bowl of granola, not completely cooled yet ( I just couldn’t wait any longer but who could blame me?) with plain almond milk… Why was I eating store-bought granola all that time?

  76. Crystalscleaneats says

    Absolutely LOVE this recipe. It’s the first minimalist baker recipe I’ve tried and this has become my go to website for when I want something new. I made this FIVE times in a month. I ate it as yogurt topping, on top of apples and peanut butter for added texture, or just as cereal with almond milk. I didn’t ever add chocolate, just because for some reason I never have it on hand. But it is amazing! Btw I’ve never left a review before but I’m going to start!

  77. Tatiana says

    Hi! I tried this and it looked delicious but it taste as if i had overcooked something. I figured maybe i burnt the coconut oil/maple mix when combining it together because it was my first time cooking with coconut oil.

    How do you know when to stop before burning this type of oil?

    Thanks a lot!

    Love your website!

    • Kylie says

      I always have to take my granola out earlier than I think–it’s always better a little undercooked than overcooked because it tastes horrible burnt! Also, make sure not to cook the oil/syrup on high–the coconut oil will start to burn past medium on the stove.

  78. Kristen says

    I just made this recipe and OMG!!! I only used two Tbs of dry sugar and 1/4 cup maple syrup (trying to cut back in sugar) and it still was so perfect! I love how chocolately it is without the calories!!! Thank you

  79. Janine says

    Just WOW!!! I made it today and we just had a bowl with fresh strawberries, the granola and a bit of soy milk. It tasted heavenly – and i don’t even like coconut very much :D the combo of sweet and salt just can’t be beaten <3
    I will never ever buy granola at a store again.
    Thank you for that great recipe!

  80. Heather Kathleen says

    Oh my gosh this is amazing, I’m eating the last of mine right now. And when I mix it with my coconut vanilla yogurt it tastes like I’m eating Cocoa Pebbles. So delicious! Going to make more today.

  81. Cassie Autumn Tran says

    I definitely have a thing for granola and chocolate, myself! Put them together with a little peanut butter, and you have drugs in the form of food and nutrients! LOL! Anything with simple ingredients is ideal. It’s hard to replicate granola, and this looks absolutely incredible!

  82. leslie says

    Just made this recipe, turned out awesome! I didn’t have chocolate chips on hand so subbed dried cherries and it worked out really nicely as an alternative.

  83. Iris says

    I made this and oh my gosh I am never buying store bought granola ever again! It is great as a snack on its own, oatmeal, or yogurt. I made a batch didn’t last a week. thanks for this recipe ??

  84. Anwen says

    I made this and it’s AMAZING. It’s been hard not eating it for every meal! Thanks for the recipe. :) Definitely will be making it again once i consume the first batch!

  85. Sarah K says

    THAAAAANK YOU FOR THIS! I actually tried the Elizabeth’s a few months ago and this is the perfect dupe for it!!! I WILL MAKE THIS ALL THE TIME !!! Thank you!!!

  86. Hilary says

    I made this (with the addition of chopped dried cherries) a few days ago and it’s fantastic. Can’t stop eating it!

  87. Miran says

    I just made this! Dericious!! It’s perfect to be satisfied for my chocolate’s cravings. I used pink salt instead of sea salt. it’s a bit salt for me. I will put less when I make next time. Thanks for sharing the recipe always. ?

  88. Laurie says

    Have not tried it, but with grandkids coming soon, how would this chocolate granola do with the life altering banana pancakes? I think there is potential for yumminess !

  89. Melissa says

    I’m going to try it without the salt (low salt diet). Can’t wait to eat it with plain homemade yogurt! Yum!

  90. Lucie says

    Wow, this recipe is a game changer:)! So easy and quick to put together and the taste, look, smell and crunch is amazing! I used carob in place of cocoa, date syrup (silan) instead of maple and threw in some hazelnuts alongside almonds and walnuts. Thank you for amazing recipe!

  91. Teresa says

    This is fantastic! I left out the dark chocolate chips as didn’t have any chocolate to hand, still absolutely delicious and very chocolatey, with a lovely chocolate milk to enjoy at the end (my boyfriend, an ex coco pops addict, was particularly thrilled about this!) I threw some goji berries into the bowl at the end when serving – delicious :)

  92. Georgia says

    Hi Dana! I wasn’t paying attention and accidentally combined everything in the food processor right away-oops! It came out like a paste so I made little chunks and baked them that way and it still turned out wonderful, tastes just like cocoa puffs but with a happy conscience : ) Thanks for another great recipe!!

  93. Ines says

    Looks and sounds awesome but I will have to try subbing the oats with quinoa flakes, as even GF oats bother me (must be some other protein in oats). I want to make it and bring it to work to fake out everyone that yes! it’s healthy! Gotcha!

  94. Ann-Sofie says

    I just made this and it is now my favourite granola along with your banana bread granola recipe. Next time I make this (there will definitly be a next time), I’ll probably add a little less salt and more cacao.

    Oh I didn’t use a food processor and omitted the sugar because it is sweet enough for me like this. Amazing recipe :)

  95. James | Thyme To Mango says

    I never need an excuse to eat chocolate – even for breakfast – but when it gets wrapped up in a healthy granola package then I’m all it. Pass me a spoon already! :-)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes, but it won’t be as sweet, obviously. Maybe add a little stevia (if trying to avoid sugar), or a little more maple syrup. Good luck!

  96. Annette says

    Came home from work and found your email, threw it together in about 5 minutes in a bowl, no processor and I used avocado oil so I didn’t hear anything. Just mixed in 1 bowl and baked….. OMG the most delicious granola I’ve ever made. Loved that I could taste the salt too. Thanks for another great recipe! Love your site!?

  97. Catherine Colgan says

    Thanks for the recipe! Looks great! any suggestions for replacing the nuts as I am allergic? Thank you xxx

    • Clare says

      You could add more oats, more shredded coconut, add some seeds (like sunflower seeds, pumpkin seeds or hemp seeds), plain puffed brown rice cereal, buckwheat groats… granola is pretty forgiving!

    • Shopgrl123 says

      I’m allergic to nuts too. When making granola I sub. Sunflower & or pumpkin seeds to give the granola that nutty flavour & texture.

  98. Mary Christmas says

    Just made this! Delicious! Didn’t have quite enough of any one oatmeal so did combination of reqular, quick, and steel cut. I don’t use oil so subbed a flax egg for binding. Seemed to work.

  99. Julia says

    Awesome! Your recipes are ALWAYS so, so appealing. This one, too. And your humor always gives me a chuckle! You are crackin’ me up! Laughter is a good side dish to any recipe. :-)

  100. Samantha says

    Yeah!!! Yeah!!! Making this over the weekend…I think my chocolate obsessed boyfriend will be very happy :)

  101. Nicole says

    Would this work with instant oats or does it have to be regular oats? Definitely going to make this!