This chocolate coconut granola recipe is crunchy, naturally sweetened, and made with wholesome oats, nuts, and seeds. Melted dark chocolate and toasted coconut bring it all together in clusters and irresistible at breakfast.
I'm not even exaggerating when I say that this is part of the main reasons why I love coming home... One of the best breakfasts ever imo!
I finished our stock this morning and was desperate to make a batch right after - was way easier/quicker than I thought it'd be, won't be the last time I make this! - Lucie
Chocolate Coconut Granola - No Sugar
This doesn't mean sugar-free: dried fruits, maple syrup, and chocolate naturally contain sugar. But there's no added refined sugar in this recipe. Instead, it relies on:
- Maple syrup for natural sweetness and crisp texture
- Dried fruits added after baking to keep their nutrients
- Dark chocolate stirred in at the end for a glossy coating, preserving its qualities
This version is lighter and healthier than the magazine recipe I first adapted years ago, which was overloaded with sugar. Too much sugar dulls flavour - this lets the chocolate, coconut, and toasted oats shine.
Why You'll Love This Healthy Chocolate Granola Recipe
- Crunchy clusters of oats, seeds, nuts, chocolate, and coconut
- No refined sugar - only natural sweetness
- Gluten free (use certified oats) and vegan with dark chocolate
- Easy to adapt: plain maple granola, chocolate coconut, or festive holiday spices
- Stores well in a jar, making it a thoughtful homemade gift
Is Coconut Oil Good in Granola?
Coconut oil tastes delicious but is high in saturated fat, so enjoy in moderation. In France, nutritionists often warn against using it too often.
For everyday, I often use olive oil or switch it up with sunflower oil. If you do use coconut oil, check the label: cold-pressed and unrefined is best.
Is Chocolate Coconut Granola Vegan?
Granola only stops being vegan if it contains honey, milk chocolate, or cocoa powders with milk additives. For a fully vegan version:
- Stick to maple syrup instead of honey
- Use dark vegan chocolate chips or grated chocolate
Best Tips for Baking Chocolate Granola
My takeaway is don't bake the chocolate! Adding chocolate before the oven risks burning it. Instead:
- Bake oats, seeds, and coconut first.
- Once out of the oven, scatter over chocolate chips or grated dark chocolate.
- Stir through as it melts, then chill for 15 minutes to set into clusters.
Voilà - luxury chocolate coconut granola that's crunchy, glossy, and deliciously chocolatey.
Healthy Granola Variations
- Plain Maple Granola - leave out the chocolate and enjoy the toasted oats and nuts.
- For the holidays, add a hint of warm spices - such as cinnamon, gingerbread spice or pumpkin spice for a Christmas granola - add cinnamon, gingerbread, or pumpkin spice, plus orange zest, for a festive flavoured holiday version. Cranberries not only are festive but add fibre.
Benefits of Nuts & Seeds in Chocolate Granola
Brazil nuts are one of the best sources of selenium - just two a day cover your daily needs, supporting memory and thyroid health.
You can also swap in walnuts, almonds, hazelnuts, or peanuts for extra magnesium and protein. Seeds like sesame, poppy, and flax add a natural boost of calcium. And let's not forget the dark chocolate: it brings not only magnesium but a healthy dose of antioxidants too.
Altogether, this chocolate coconut granola is a delicious way to sneak more nutrients into your breakfast.
How to Serve
- Over Greek yogurt or fromage blanc with raspberries, blueberries or chopped bananas - they all go well with the chocolate flavour.
- With the milk of your choice for a quick, crunchy breakfast
- As a snack straight from the jar (warning: addictive!)
- Packed in jars as homemade food gifts
More healthy breakfasts: try this coconut chia pudding or chocolate chia pudding.
Chocolate Coconut Granola Recipe
Ingredients
- 300 g (10.5oz/3 cups) jumbo oats
- 100 g (3.5oz/1 cup) brazil nuts roughly chopped (walnuts, peanuts, pecans or hazelnuts)
- 75 g (3oz/¼ cup) mixed seeds
- 50 g (2oz/ 3 tbsp) dessicated coconut
- pinch salt (fleur de sel, Celtic sea salt or Kosher salt)
- 3 tablespoon unsweetened cocoa powder (I use Van Houten)
- 60 g (4 tbsp) olive oil (or other neutral oil like grapeseed)
- 125 g (4½ oz/ 8 tbsp) maple syrup
To add after baking:
- 125 g (4.5oz) dark chocolate chips, drops, or grated chocolate (Vegan if necessary)
- 100 g (3.5oz/¾ cup) dried plump cranberries (or golden raisins)
Instructions
- Preheat the oven to 180°C/350°F (160°C fan/Gas 4).
- In a large bowl, mix all the ingredients except the chocolate and dried fruits. Mix well until completely coated in the oil and maple syrup.
- Cover a baking sheet with baking paper (or a silicone mat). Spread out the oat mixture in an even layer. Bake in the oven for 20 minutes, turn over the mixture and return to the oven for a further 15-20 minutes.
- As soon as out of the oven, immediately sprinkle over the chocolate chips/drops/grated chocolate and the dried fruits over the hot granola mixture (see note*). Turn over the granola to mix in the melted chocolate and dried fruits. Leave to cool- either on the counter at room temperature or for at least 15 minutes in the fridge for chocolate to set.Transfer to a sealed container when cool.
Video
Notes
Otherwise, if it doesn't need to be vegan, enjoy with yogurt, milk or fromage blanc.
Lucie
I'm not even exaggerating when I say that this is part of the main reasons why I love coming home... One of the best breakfasts ever imo!
I finished our stock this morning and was desperate to make a batch right after - was way easier/quicker than I thought it'd be, won't be the last time I make this! 😀
Jill Colonna
You're a sweetiepie Lucie. I LOVED that you made this straight after you finished the jar. Feel that this post was so worth it! Thanks for being such a whiz in the kitchen. Love that you're home!
Choclette
I am so up for chocolate coconut granola for breakfast. I haven't made any chocolate granola for ages and ages and now I've seen yours, looking so generous and delicious, I'm really craving it. Making your own is soooooo much better I find than shop bought.
Jill Colonna
I can't agree more with you, Choclette. Even Lucie's coveted Shreddies she gets from her sister in the UK used to be so special. Now it's still not touched and she has this granola. I have to admit, it's decadent but there's no sugar in it and with good chocolate, it's in a class of its own! Here's to our homemade stuff.
Sisley White
I absolutely love this. It tastes so good and becomes more a delicious treat too.
Jill Colonna
I'm thrilled you have tried it, Sisley. I agree. Once you start with this, though, there's no turning back to the supermarket stuff!
Mardi (eat. live. travel. write.)
I love homemade granola (a little too much actually - I tend to snack on it too much when I make it!). My favourite kind is also chocolate and coconut - will have to try your recipe 🙂
Jill Colonna
Thanks, Mardi - even Lucie likes this over her favourite bought cereals so at least I'm on to something!
Christina Conte
This is sort of freaky: my favorite granola from Trader Joe’s (a store here in the US) is their cranberry coconut! Love the addition of cocoa and chocolate! Must try! Thanks, Jill!
Jill Colonna
Another funny one for us, indeed. I forgot to mention that Lucie only loves chocolate cereals and so I bet her I could win her around to eating homemade only without the ton of unnecessary sugar. I won! 🙂
Christina Conte
Have to come back to say that I made this tasty granola yesterday and absolutely love it, even without brazil nuts. I made it without nuts as I want to send it to my nut-allergic daughter, but I have 2 lbs of brazils coming tomorrow! Yippee!
Jill Colonna
The best compliment ever. Thanks so much, Christina. Sending hugs to her too - and enjoy with the Brazils later!