This delicious homemade Chocolate Coconut Granola has a rich dark chocolate swirl and seriously BIG clusters. Super easy to make in just one bowl, it’s crunchy and delicious with shredded coconut, cocoa, rolled oats and maple syrup. Plus, it’s better-for-you than store-bought, made with no refined sugar, vegan-friendly, and includes ground flax seeds for added fiber and Omega-3s. It’s the perfect breakfast, sweet snack, or homemade gift – it tastes like gourmet granola for a fraction of the price of store-bought.
Jump to:
My Love of Granola and Oats Recipes
I have always wanted to be a morning person, and I’ve tried countless times over the years to establish a morning routine that includes getting up early to work out. I love the idea of being up before the world. In practice, without some strong motivation to get out of bed, I am rarely awake before my toddler. But when I have a breakfast planned and waiting for me, I immediately feel in charge of my day rather than being swept along by the tide of routine. That’s why breakfast is my secret weapon. Having a tasty option waiting for me is a lure that motivates me to get out of bed. It’s a simple act of self-care to have prepared a breakfast in advance, and I think we can all relate to that hectic weekday morning feeling.
I’ve become known for my breakfast recipes on social media, especially my blended and baked oats – like my viral Tiramisu Baked Oats or Blended Cookie Dough Oats. Oats are the chameleon of breakfasts: so affordable, so versatile, and I’ve made so many flavors and formats.
It’s All About Texture
While I love the gooey consistency of blended oats and the cakey bars of baked oats, I have to admit, of all the textures, crunchy granola has to be the most satisfying form of oats. I used to avoid making it because I thought granola was too sugary and unhealthy. Now I realize that in moderation, it’s a great breakfast treat, and when you make it yourself, you control the sweetness and can hide nutritious ingredients.
I’ve already shared my simple but classic Vegan Granola with chewy dates and my extra-crunchy Vanilla Almond Granola, and today’s recipe is the richest one yet (I love to make breakfast feel like dessert). This recipe certainly falls into the ‘treat’ category, but it’s absolutely worth it. I’ve also managed to make it better for you by sneaking in some flaxseed meal.
The Secret to Big Clusters of Granola
Getting the best Chocolate Coconut Granola requires three specific techniques to guarantee huge clusters and zero burn. First, I use a low-and-slow bake method – this is essential! It prevents the delicate cocoa powder from scorching, a common issue with chocolate granolas. Second, ground flax seeds act as an invisible but strong binder, making the oats form a large slab while boosting fiber and Omega-3s. Finally, the “chocolate swirl” technique means the melted chocolate cements those flax-bound oats even further, giving you super satisfying, large crunchy clusters.
Why You’ll Love This Recipe
- Delicious chocolate flavor: Cocoa powder creates a rich base and a generous layer of thick chocolate makes it even more delicious.
- Big clusters: Using flaxseed and a layer of melted chocolate means this granola is extra crunchy and makes the biggest clusters.
- Versatile: Works well for breakfast, snacks, or as a topping for yogurt and chia pudding.
Ingredients You’ll Need
Jump to the recipe card at the bottom of this post for the exact measurements, but here’s a quick overview of what you’ll need:
- Coconut Oil
- Cocoa Powder
- Maple Syrup
- Vanilla Extract
- Salt
- Rolled Oats: Must be rolled or old fashioned, not instant or quick oats.
- Ground Flax Seeds: (Also called flax meal. Must be ground as whole seeds will not bind the granola. You can blend whole flax seeds yourself in a small blender like a Nutribullet)
- Shredded Coconut, unsweetened. Make sure to buy shredded coconut, not dessicated (too fine) and not the thick coconut flakes as they are harder to press into clusters.
- Chopped Chocolate or Chocolate Chips: I prefer using dark chocolate, but milk chocolate will also work. For a low sugar option, try Lily’s Chocolate Chips.
Instructions
Here’s how to make Chocolate Coconut Granola at home. You’ll find all the exact times, temperatures, and measurements in the recipe card below.
Step One: Whisk together coconut oil, maple syrup, vanilla, and salt in a large bowl until combined.
Step Two: Add the cocoa powder and stir until a smooth paste forms.
Step Three: Fold in the oats and ground flax seeds, mixing until evenly coated.
Step Four: Stir in the shredded coconut.
Step Five: Spread the mixture onto the prepared tray and press firmly into an even layer.
Step Six: Bake until dry and firm. A low oven temperature is critical here. Make sure your oven is not too hot, as the cocoa and coconut scorch very easily (see recipe notes for more guidance). Once baked, sprinkle chocolate chips over the top and return to the oven briefly – just long enough to melt the chocolate.
Step Seven: Swirl the melted chocolate and let the granola cool completely before breaking into clusters.
Variations
I wanted to keep this recipe a true Chocolate Coconut Granola but it’s also DELICIOUS with some dried cranberries added at the end. The tangy flavor cuts through the richness of the chocolate and coconut perfectly. Try it for yourself by adding some dried cranberries once the granola is completely cooled and broken into pieces. Don’t add them while baking of they’ll harden into little rocks. If you want to test out the flavor, just sprinkle a tablespoon or so of dried cranberries into your bowl and you’ll see what I mean. It’s so good!
Sweetness Adjustment to Balance the Dark Cocoa: This is not a super sweet granola, it is more rich, dark chocolate-forward. If you prefer a sweeter granola, increase the maple syrup by 1 to 2 tablespoons, or swap the unsweetened shredded coconut for sweetened coconut.
Storage
Store the granola in an airtight container at room temperature for up to 2 weeks.
Expert Tips
Press the granola firmly onto the tray and avoid stirring while it bakes and cools – this makes a big difference for large, crunchy clusters. Make sure your oven is not too hot either – cocoa burns easily (speaking from experience). When you put the granola back in the oven with the chocolate, leave it just long enough so it melts and is spreadable.
FAQ
Clusters rely on two things: binding and minimal disturbance. If your granola is dusty, you likely either: 1) didn’t press the mixture down firmly enough on the baking sheet before baking, or 2) stirred it while it was cooling. The solution: Do not touch the granola on the baking sheet until it is completely cool – this is when the maple syrup and melted chocolate cement the structure.
Cocoa burns easily. Your oven might have been too hot, or you may have left the granola in for too long, or you used a dark metal pan (which conducts heat quickly). For your next batch, try dropping your oven temperature by 25F and test if your is accurate with an oven thermometer.
The moisture in the liquid ingredients (maple syrup, coconut oil) needs to fully evaporate for a crisp texture.1 Your granola may not have been baked long enough. If it’s already cool and soft, spread it back on a baking sheet and return it to the 300F oven for another 5 to 10 minutes until completely dry.
No. Whole flax seeds will not absorb any liquid and will not contribute to the binding process. They will also pass through your system undigested, missing the fiber and Omega-3 benefits (read more about ground vs whole flax on Mayo Clinic). For this recipe, you must use ground flax seeds (flax meal). If you have flax seeds at home, try grinding it yourself in a small blender – I use my Nutribullet for this and it works perfectly.
Yes, but do not bake it all on one sheet! The mixture must be spread thin to form clusters. Use two separate baking sheets and rotate them halfway through the baking time.
Serving Suggestions and More Recipes
This is great as a crunchy snack on it’s own, or serve it with milk and some fresh strawberries. I love it with dried cranberries or dried cherries for a little tangy kick. It’s also great as a crunchy topper for my Chocolate Chia Pudding or Vanilla Chia Pudding.
If you’re looking for more tasty breakfast ideas then I’ve got plenty more ideas for you! For something just as rich and chocolatey, make sure to try my viral Brownie Baked Oats, Chocolate Banana Zucchini Muffins or Vegan Chocolate Banana Bread. Or if you want something equally crunchy, try my Apple Pie Granola or this Tropical Granola from my foodie friend Nourishing Amy.
Enjoy your crunchy Coconut Chocolate Granola! If you try it please let me know what you think in the comments section below the recipe card, and you can also tag me on Instagram – my handle is @glowdiaries___ . I love to see what you’re making!
Chocolate Coconut Granola
Ingredients
- 1/3 cup coconut oil 78ml, melted
- 5 tbsp unsweetened cocoa powder 20g
- 1/2 cup maple syrup 120ml
- 1 tsp vanilla extract 5ml
- ½ tsp salt 3g
- 3 1/2 cups rolled oats 315g
- ½ cup ground flax seeds 45g
- 1 cup shredded coconut 60g, unsweetened
- 1 cup chopped chocolate chips 160g
Instructions
- Preheat oven to 300°F/150 C. Line a baking sheet with parchment paper.
- In a large bowl, combine the coconut oil, maple syrup, vanilla, and salt. Whisk until blended.
- Add the cocoa powder and stir until a smooth paste forms.
- Fold in the oats and ground flax seeds. Mix until all the chocolate paste is well distributed and coats every bit of oats.
- Fold in the shredded coconut until just mixed.
- Spread mixture into an even layer on the prepare baking sheet. Flatten as much as possible to create clusters. The oats being in contact with each other and limited disturbance during the baking and cooling will result in the biggest clusters.
- Bake for 35 minutes, until dry and firm.
- Remove from the oven and sprinkle the chocolate chips over the top. Return to the oven for 5 minutes.
- Remove from the oven and swirl the chocolate. Set aside to cool completely before storing in an airtight container at room temperature.
Ron says
lovely recipe!! excited to make this at home this weekend 😋😍