Healthy Chocolate Granola
If you’re craving something chocolatey, crunchy, and just a little bit indulgent—but still made with real, nourishing ingredients—this Healthy Chocolate Granola is going to be your new favorite.
It’s rich, perfectly sweet, and packed with extra protein from almonds and hemp seeds. Whether you sprinkle it over yogurt, pour it in a bowl with milk, or grab a handful straight from the jar (we’ve all been there!), this granola checks all the boxes.
My Go-To Granola Recipe
This delicious granola recipe combines two of my favorite things: chocolate + coconut. One of the greatest combos, in my opinion. I’ve used coconut and cacao together in so many recipes, from energy bites, raw cookies, banana bread, and overnight oats.
I love granola as an easy make ahead weekday breakfast. You can bake up a big batch on the weekend and be able to throw it in a bowl with some fruit and almond milk in less than 5 minutes on a busy morning. And the best part is that you get to have chocolate milk at the end.
WINNING.
This recipe is one I come back to again and again, and here’s why:
- Naturally sweetened with maple syrup
- Gluten-free and made with simple ingredients
- Rich chocolate flavor thanks to cacao powder
- Perfectly crunchy clusters every time
- Great for meal prep (it stores beautifully!)
It’s one of those recipes that feels like a treat but is secretly full of nourishing ingredients.
Ingredients You’ll Need
- GF OATS – if you have celiac disease, always make sure your oats are certified gluten-free to avoid cross contamination. Check out this post for more tips on staying away from hidden gluten sources.
- ALMONDS – I almost always have almonds in my pantry for snacking, and they are perfect for adding some extra crunch to granola.
- COCONUT FLAKES – I always use unsweetened because I don’t want my granola to be overly sweet, and the granola is sweetened with maple syrup anyway.
- HEMP SEEDS – I keep a bag of hemp seeds in my fridge because I love adding them to granola and even oatmeal to add in some extra protein and healthy fats.
- CACAO POWDER – this gives the best chocolate flavor, and adds tons of antioxidants to your granola.
- REAL MAPLE SYRUP – maple is one of my favorite sweeteners to use in pretty much everything because it is a natural sweetener, and the taste is amazing with the cacao.
- COCONUT OIL – this just enhances the coconut flavor and adds healthy fats, you normally need some type of oil to make granola.
- SEA SALT – I love adding a good pinch of salt to pretty much everything, it just enhances whatever the flavor is. And who doesn’t love chocolate and sea salt together?!
Most of the ingredients that I used in this granola are some of my favorite products from NOW Foods. I always have a variety of different nuts, seeds, and baking products from NOW stocked in my pantry for any time I want to whip up some granola, pancakes, or even brownies.
The NOW Foods ingredients I used in this recipe are the raw almonds, shredded coconut, cacao powder, hemp seeds, and coconut oil.
How to Store
Store your granola in an airtight container at room temperature for up to 1 month. It also makes a great make-ahead option for busy weeks.
Frequently Asked Questions
Can I make this nut-free?
Yes! Simply swap the almonds for pumpkin seeds or sunflower seeds.
Can I use cocoa powder instead of cacao powder?
Absolutely. Both will work, though cacao powder has a slightly richer, more intense flavor.
How do I make bigger clusters?
Press the granola down firmly before baking and avoid stirring too much.
Tips for the Best Granola
A few little tips that make a big difference:
- Don’t skip the cooling step – always let it cool for at least 10 minutes after you take it out of the oven, this is how you get those crunchy clusters
- Spread it thin on the baking sheet so it bakes evenly
- Watch closely at the end – cacao can burn more easily than plain granola
- Use parchment paper for easy cleanup and better texture
- You don’t want your oven to be too hot, 350 degrees is as hot as I will go for granola. You can run the risk of burning it if you cook it at a hotter temperature.
Ways to Serve Chocolate Granola
This granola is so versatile! Here are some favorite ways to enjoy it:
- Over Greek yogurt with fresh berries
- With almond milk as a cereal
- Sprinkled on smoothie bowls
- Mixed into a trail mix
- Straight from the jar for a quick snack
I hope you love this chocolate-y granola as much as I do! This post is sponsored by NOW Foods. I love this company so much, and their products are a staple in my pantry and our household. Thank you for supporting TWK!
Remember to use code ‘CANDACE’ to get 20% off all NOW Foods products!
Looking for more make ahead breakfast recipes?
- Apple Almond Quinoa Salad
- PB&J Overnight Oats
- Superfood Quinoa Breakfast Bowl
- 3-Ingredient Banana Oatmeal Cookies
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Coconut Cacao Granola
Ingredients
- 2 cups GF oats
- 1 cup raw almonds (roughly chopped)
- ½ cup hemp seeds
- ½ cup unsweetened shredded coconut
- ⅓ cup + 2 tbsp cacao powder
- ½ cup maple syrup
- ½ cup melted coconut oil
- ¼ tsp sea salt
Instructions
- Preheat oven to 350 degrees. In a large mixing bowl, stir together the oats, almonds, hemp seeds, coconut, and cacao powder.
- In a smaller bowl, whisk together the maple syrup, coconut oil, and salt until combined.
- Pour the wet ingredients onto the dry ingredients, and use a large spoon to stir everything together. You want to make sure everything is well coated in the oil mixture.
- Pour the granola onto a large baking sheet, and spread it out into a thin even layer.
- Put the pan into the oven and bake for 15 minutes.
- Remove from the oven and use a wooden spoon to stir and make sure its not burning on the bottom. Put it back in the oven for another 10 minutes.
- Remove from the oven and let it cool for at least 10 minutes before breaking it up, it hardens as it cools. Store in an airtight container for up to a month.
Yum!
So glad you loved it!
Delicious and easy….added cinnamon and flax 😁
I’m so glad you loved it, Connie! The cinnamon and flax is a nice touch!