Chocolate Crunch Granola is a rich, crispy blend of oats, cocoa, toasted almonds, and coconut flakes that adds deep chocolate flavor and satisfying texture to your breakfast or snack routine. Baked slowly for maximum crunch and finished with melted chocolate chips, this homemade granola creates delicious clusters that pair perfectly with yogurt, milk, smoothie bowls, or fresh fruit. It’s simple to make, stores well, and is great for preparing ahead for the week.
Along with its bold chocolate taste, this granola also provides a variety of beneficial nutrients. Rolled oats supply fiber that helps support digestion and steady energy levels, while almonds contribute plant-based protein, healthy fats, and vitamin E for heart and skin health. Cocoa powder contains antioxidants that help support overall wellness, and coconut flakes provide additional healthy fats that help keep you feeling satisfied longer. Together, these ingredients create a crunchy, flavorful granola that’s both versatile and nourishing.
Whether sprinkled over breakfast bowls, enjoyed as a grab-and-go snack, or packed for busy mornings, Chocolate Crunch Granola is an easy homemade staple that brings texture, flavor, and wholesome ingredients to everyday meals.
Recipe
8.5 oz. (240g) rolled oats
4.4 oz. (125g) raw almonds, sliced
2 oz. (60g) unsweetened coconut flakes
1.8 oz. (50g) cocoa powder
3.5 oz. (100g) coconut sugar, divided
5.3 oz. (150g) melted coconut oil
2.5 fl oz. (75ml) maple syrup
9 oz. (255g) chocolate chip
How to Prepare
Preheat the oven to 250°F (120°C).
In a large bowl, combine the oats, almonds, coconut flakes, cocoa powder, salt, and 2.3 oz (66g) of the sugar.
In a separate bowl, whisk together the melted coconut oil, and maple syrup.
Pour the wet mixture over the dry ingredients and stir until evenly coated.
Spread the mixture into an even layer on two large baking sheets.
Bake for 50 minutes, rotating and gently stirring the granola halfway through.
After 50 minutes, sprinkle the chocolate chips over the hot granola and return to the oven for 5-10 minutes, just until the chips are soft.
Sprinkle with the remaining 1.2 oz (34g) sugar and a pinch of sea salt while the chocolate is still soft.
Let the granola rest for 1-2 hours. Once cooled, gently transfer the granola to jars or an airtight container. For more distinct chocolate chips, allow it to cool fully (up to overnight) before storing.
