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 healthier 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:

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
Bowl and tray of Chocolate Sea Salt Granola beside a small jar of dairy-free milk
4.94 from 144 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


  • 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)


  • 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.



*Nutrition information is a rough estimate calculated with the dark chocolate.
*Recipe makes ~4 ½ 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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My Rating:

  1. Vivian says

    Wow, actually such an easy recipe and the granola turned out AMAZING!! It’s super crunchy, crispy, and chocolaty! The sea salt adds a bit of interest to the flavor. Overall, amazing recipe and will definitely make it again and again!!

  2. Julia says

    I’ve been making this for 2 1/2 years now – pretty much every week and always a double batch! It is a firm favourite in our household!
    I reduced the coconut sugar a bit and upped the cacao powder as not using additional chocolate.
    I love it with dark cherries (frozen and just covered with some boiling water for a few minutes, then drained), a dollop or two of coconut yoghurt and some oat milk. For me one of the most delicious things in the world!
    Thank you so much for this receipe, Minimalist Baker! Bringing lots of happiness and joy xxx

  3. Lilly says

    I’m making this recipe for the second time now and I love it. It’s a really good basic chocolate granola recipe but it also leaves you a lot of room to customize it. For example this time around I added dried cranberries, blueberries and cherries instead of the coconut and I used walnuts, macadamia nuts, pecans, pistachios, cashews and almonds. I also add flax seeds and chia seeds and a tiny bit of vanilla and it was ssooo good. I also used olive oil instead of coconut because it’s what I had and it didn’t make a difference. Like I said it’s a good recipe by itself but also super easy to customize.

  4. Amy says

    This was so good! I didn’t use coconut because my hubs can’t stand it and I just chopped the nuts instead of using the food processor (hate cleaning that thing) and it turned out amazing. I too have loved the Purely Elizabeth version of this so was super excited to try to make it at home. I will definitely be making it again. It was very easy and fast and it’s delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed this homemade version, Amy! Thank you for the lovely review! xo

  5. AK says

    Love this recipe!! Discovered it on natasha oceanes YouTube video, and have made it constantly since then- I have it most mornings, and make a batch almost every other day to ensure a constant supply. My family loves it too! Thanks for sharing

  6. Kristina says

    Love this granola so so so much!! I have made it several times and it’s my favorite!! I usually don’t have at home any coconut or chia seeds, so I skip those and replace the coconut oil with a regular canola one, but it still works like a charm! Love it and highly recommend trying it!

  7. Coco says

    I’ve made this twice as I love Purely Elizabeth Granola and wanted to try and make it. The second time I made it I omitted the sugar and just went with Maple Syrup as I found the recipe a little sweet the first time I made it. I also am not a chocolate + breakfast person, so both times I just omitted that as well.

  8. Pips says

    Making my second batch right now because the first one was so good, it actually tasted just like store bought granola but healthier! I also love how you show alternative ingredients :)

  9. Kelly says

    This was so Delicious! Everybody in the house thought so too. I am not even a Chocolate Granola person (even though I love both) but when I saw the recipe, something made me have to make it. I put about 1 Tbsp, or so, less of Maple Syrup and it was so tasty, smelled so good, and not a fuss to make.
    Thank you for the recipe.

    Everyone was a little mad that it made the house smell like chocolate cake, at least until they tasted it :)
    I’m also going to keep this in mind as a great gift idea. And of course for myself :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Such a great gift idea! We’re so glad everyone in your house enjoyed it. Thank you for the lovely review, Kelly! xo

  10. D Sabe says

    I added peanut butter, toasted buckwheat groats, flax meal, hemp seeds, chocolate protein powder, and date paste. So… I guess I didn’t really follow the recipe so closely, but it was a great idea that I could run with and I’m super happy with the crunchy, chocolatey result.

  11. Tom says

    This granola, like nearly all other granola recipes, is much too sweet. It increases your risk of getting (type 2) diabetes.

    Yes, you can use lower sugar alternatives, like stevia or xylitol, but they have potential health issues too. They all just contribute to being a sugar junkie.

  12. deniz says

    this is one of my favourite things in the world. i saw it in one of natacha oceane’s videos and me as a granola hater – i’ve been making it for the past year and have to ration it. i leave out the chocolate and coconut chips since i find both flavours to be enough as is but this is truly INCREDIBLE.

  13. Melannie Lopez says

    10/10 I was unsure of this recipe because I’m not a granola fan, but I was obsessed with purely Elizabeth so I decided to give it a go.
    The absolute best granola ever, I made these into chunkier pieces and was even eating it as a snack.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tiffany! You can omit the nuts here and increase the coconut and oats slightly to compensate. Hope this helps!

    • Liz says

      Try subbing seeds like pumpkin and sunflower. I also like buckwheat groats in my granola which would be a good pairing with the cocoa.

  14. Meghan says

    So so so good! I was addicted to the purely elizabeth version but this is better, cheaper, and healthier! Baking it was torture though, it filled the house with a lovely chocolatey scent!

  15. Becca says

    This recipe is soo delishhhh😍 Thank you very much. I didn’t have has many nuts so i added 1/4 of amaranth and it turned out amazing. Greetings from Mexico.

  16. Allison G says

    I love this granola so much, I’ve made it at least a dozen times. I feel that the recipe is spot on in terms of flavoring, the salt is assertive without being too salty for me. I often leave out the chocolate chips, because I’m usually out. It’s like getting to eat a brownie for breakfast!

  17. Yuri says

    Mouthwatering granola!!! So easy to make! I burned it the first time bc I had trouble judging by the color/crispiness and baked it for waaay to long. Second time I followed the recipe and came out perfect! Paired it with your coconut yogurt, amazing!!!!!

  18. YingYing Chen says

    Can i know why we need to blend for this recipe.
    Will this recipe get cluster cause all is blended up… thanks with Love 💓💓

  19. Wendy says

    Love this! I used lower glycemic Agave Nectar instead of maple syrup and added a heavy sprinkle of cinnamon, ginger and a smeller sprinkle of turmeric.

  20. Sophia Tsoulfas says

    Hi there!

    I’m really interested in making this. Is there a way to make it oil free? Avocado oil is very expensive and I never buy coconut oil either because it always ends up going to waste :/

  21. Sophia says

    This is my first time to ever make my own granola, now I can goodbye to the store-bought granola! I’ve decided to omit the sugar, and it was still very good :)

  22. Caroll Flores says

    THIS IS RIDICULOUSLY ( rondonculous!) DELICIOUS and I do not even like chocolate. I made the recipe as is and it is delicious.

    My husband loves dark chocolate and this was perfect. Too bad my daughter is allergic to nuts because she’s just like her daddy and the heavenly chocolate aroma permeating in the kitchen is making her bananas.

    For the next batch (YES I WILL BE MAKING AGAIN), I will try what Tessa said: 1/4 cup maple, 2tbs coconut oil, 1/2c apple sauce, 2 tbsp coconut sugar, and 1/4 cup dark chocolate. Making changes to lessen fat and sugar since we are trying to lessen sugar & fat in our diet.


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! So happy this granola is thoroughly enjoyed, Caroll! Thanks for the lovely review! xo

    • Madeline says

      Hi, I really love purely elizabeth granola, but the original flavor. Do you think this would be similar to the original flavor and turn out alright if I just omitted the cocoa powder from this recipe?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Madeline, we think it’s worth a shot! You might also want to reduce the liquid ingredients slightly to compensate. Let us know how it turns out!

  23. Cat says

    Made this today and have shared the recipe and photos with all my foodie friends :) totally delicious and easy to make! I cut the sugar and maple syrup in half and it was sweet enough for me. Will make this regularly!!

  24. @athomerestaurant says

    Absolutely incredible 😍 found this recipe through Natacha Oceane – she said she can’t stop snacking on it and neither can I! Didn’t use the choc chips because it’s not needed.

  25. Kavya says

    Dana, you’re a bloody genius and I love you. More than once, I’ve had this granola with every meal of the day. I’m talking breakfast, snack, lunch, snack, dinner, snack and about 50 other ‘snacks times’ that were not included in this list. Suffice to say, this granola is ambrosial. Makes for an excellent holiday gift. (Be warned, though, your friends and family may have a greater sense of affection and care for the food you produce than for *you*, upon tasting this granola.)

  26. Chica says

    One of the best chocolate granola recipes. I add some cinnamon and vanilla to it. After it cools, I add dry cranberries, cherries or blueberries. Dare you not to pick at it while it is cooling off…

  27. Libby says

    This granola is SO GOOD. So chocolatey and I love the saltiness with it. Changes I made: added a lot of vanilla in the syrup and oil mixture. I didn’t measure just splashed some in. Added cinnamon to granola mixture as well, plus some extra salt, nuts, and cocoa powder. Left out chocolate chips and dry sugar, added extra maple syrup. I am seriously addicted. Please make this you will not regret it, also I highlllyyy recommend the vanilla and cinnamon additions..

  28. Michele says

    Awesome! Made it without the coconut sugar, added dried cranberries. I used walnuts as well as some hazelnuts I had bought for Christmas that didn’t get eaten. Such a delicious start to my day.

  29. Kristy says

    Yummy! I made this yesterday with seeds instead of nuts and i couldn’t get shredded coconut, only toasted, So I added that in after baking along with a handful of cranberries. Thanks for this!

  30. Erica says

    This recipe was soooo good! I can’t stop eating it! I only used 1/3 cup maple syrup and 2 tablespoons of coconut sugar and it still came out sweet and delicious! I found the cook time of 21 minutes to be the perfect timing. Thank you for yet another great recipe!

    • Tessa says

      I cut the maple syrup in half (1/4 cup) and the coconut oil (2 tbs) and added a half cup apple sauce in its place. Also, only added 2 tbs sugar. I also used 1/4 cup chocolate chips and 1/4 cup dried cranberries. Overall very pleased with the result, thank you for this great recipe! I definitely ended up with way more than 4.5 cups though…which is definitely not a bad thing!

  31. Lisa says

    I don’t have maple syrup on hand, can I use only coconut sugar (dry sweetener)?
    If it can, how much?
    Many thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lisa, we aren’t sure that would work as there wouldn’t be enough moisture. But let us know if you try it!

  32. Jaklin Orlowski says

    This chocolate sea salt granola is so delicious! At first I thought it was too much cocoa powder, but I stayed true to the recipe and it only alteration I made was using Sukrin Gold Brown Sugar instead of coconut sugar, and it was perfection. The subtle salty background huts just the right note. A million times better than any sugar laden chocolate granola you can buy at a store. I had a bowl of it thus morning with almond milk, and it made a light chocolaty cereal all on it’s own. Bravo.

  33. Vaishnavi Ravinutala says

    Reviewing this again because I forgot to rate this recipe, but I absolutely love it! I’ve made it dozens of times, and it’s so versatile. I’ve used it to top my granola, smoothies, and many times as a breakfast/snack by itself!!!

  34. Carrie says

    Yum!!!! I made this for my dad for Christmas and I had a hard time stopping myself from “sampling” it too much. I only put the nuts in the food processor and left it in the oven for the full 24 minutes, mixing it once halfway through. It’s so crunchy and yummy. I did chop up some 85% dark chocolate into it, but it sure didn’t need it – it was really good without. I might actually cut down on the amount of sugar if I were to make it again. So good, but doesn’t need to be quite as sweet.

      • Vaishnavi Ravinutala says

        Love this recipe!!!! I only have one question. I’ve made it in the past without using a food processor (as I don’t have one), and it still came out amazing. I simply mixed all the ingredients together. I was wondering what the purpose of using a food processor was.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Vaishnavi, We’re so glad you enjoy this recipe and thanks for sharing your experience! The food processor chops the nuts/oats, but it’s not essential. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  35. Karis says

    I made this last week and it lasted less than 2 days, haha! It is was so good! My issue was that mine didn’t turn out very crunchy, would that be because I didn’t leave it long enough in the oven? It was so good otherwise!

      • Morag says

        I was looking for a chocolate granola recipe to replace a discontinued product and this was the perfect choice ! So delicious as it is written and also with some additions if you desire, thanks 😊

  36. Julia says

    Loved this! I also omitted the choc chips and the recipe was still just as good! Super yummy and a great morning staple!

  37. Ratty says

    Made this today and it was absolutely delicious. Used a mix of Pecans, Walnuts, Almonds and Hazelnuts and the Hazelnuts really gave it a Chocolate Spread (Read Nutella) vibe. I was wondering if you had any tips for me to make it clumpier? almost like small clusters? as those pieces were the best.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ratty, love the nutella vibe! You could pulse less in the food processor and/or chop the nuts and then add everything to a bowl. Also, avoiding mixing it much during cooking so that it sticks together. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maria, you could roughly chop the nuts and then add everything to a bowl. Let us know how it goes!

  38. Diana says

    I make this all the time. It is so good. This morning I added a teaspoon of cinnamon. I hadn’t realized it could get any bette, but it did! Thank you for this delicious gift of a recipe

  39. Meg says

    This was my first time making granola (so I don’t have much to compare it to), but not only was it SO easy to make, it was soooooo so so delicious! I had choc chips ready to go, but decided to omit them. Still gave me the chocolate hit I was looking for (and is that tiniest bit healthier). Can’t wait to try all of your other granola recipes!

  40. 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!

  41. 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

  42. 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?

  43. 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!!

  44. Élodie says

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

  45. Lizzy says

    I made this and it was delicious!!
    – 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.

  46. 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

  47. Linzy says

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

  48. 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?

  49. 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!

  50. 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

  51. 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

  52. 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!

  53. 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!

  54. Katia says

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

  55. 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!

  56. 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!

  57. 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.

  58. 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!

  59. 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:)

  60. 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

  61. 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.

  62. 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!

  63. 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.

  64. 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!

  65. 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.

  66. 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.

  67. 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:
    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)
    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.

  68. 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

  69. 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.

  70. 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.

  71. 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!

  72. 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!!

  73. 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.

    • 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!

  74. 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.

  75. 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!

  76. Ashley says

    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 ?

  77. 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

  78. 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!

  79. 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