Homemade Dark Chocolate Granola: Your Ultimate Healthy & Delicious Breakfast

This homemade dark chocolate granola is the epitome of an easy, incredibly delicious, and wholesome breakfast experience. Forget bland mornings; this chocolate granola cereal is a delightful blend of rich cocoa, creamy almond butter, vibrant dried cherries, delicate coconut flakes, and irresistible chocolate chips, creating a perfectly crunchy and sweet treat that’s both satisfying and nutritious. It’s an ideal choice for anyone seeking a healthier start to their day or a guilt-free snack.

Making your own granola at home offers unparalleled control over ingredients, allowing you to tailor it to your exact taste preferences and dietary needs. This recipe ensures a deep, satisfying chocolate flavor without excessive sugar or artificial additives, making it a far superior choice to most store-bought options. Its versatility also means you can enjoy it in countless ways, from a quick on-the-go snack to a sophisticated topping for your favorite desserts.

Why You’ll Fall in Love with This Granola Recipe

Our dark chocolate granola isn’t just another breakfast item; it’s a culinary experience designed to brighten your mornings and satisfy your cravings. Here’s why this recipe will quickly become a household favorite:

• Brownie-Like Decadence for Breakfast

  Imagine the rich, deep flavor of a chocolate brownie, but in a crunchy, wholesome cereal form. That’s exactly what this granola delivers! The secret lies in using high-quality Dutch-processed cocoa powder, which provides an intensely dark color and a wonderfully smooth, less acidic chocolate undertone. For an ultimate chocolate lover’s dream, stir in extra dark chocolate chips or chunks after baking to create a truly luxurious chocolate chip granola version that melts ever so slightly when warm or offers delightful pockets of sweetness when cool.

• Unrivaled Versatility and Customization

  One of the greatest joys of making homemade granola is its adaptability. This recipe serves as a perfect base, ready to be personalized to your liking. The possibilities are truly endless, allowing you to experiment with various mix-ins. From different types of dried fruits, various nut or seed spreads, to an array of nuts, seeds, or even protein powder, you can adjust it to suit any craving, dietary restriction, or seasonal availability. This flexibility ensures your granola is always fresh, exciting, and exactly what you want.

• Effortless Meal Prep & Long-Lasting Freshness

  Prepare a generous batch of this chocolate granola, and you’ll have a delicious, healthy breakfast or snack ready for weeks. It stores beautifully in an airtight container at room temperature, maintaining its crunch and flavor. This makes it an excellent option for meal prepping, saving you precious time on busy mornings. Enjoy it daily as a staple, or ration it out a few times a week to make a single batch last even longer. Its stability means you can always have a wholesome option at hand.

• A Healthier Indulgence

  Unlike many store-bought granolas that are often laden with refined sugars and unhealthy oils, making it at home gives you complete control. You choose the quality of ingredients, the type and amount of sweetener, and the healthy fats. This recipe uses natural maple syrup and coconut oil, offering a balanced approach to indulgence that doesn’t compromise on flavor or health benefits. It’s a sweet treat you can feel genuinely good about.

For more delightful sweet breakfast treats, don’t miss these recipes:

• Fruit & Cream Cheese Puff Pastry Danish
• Strawberry Almond Bostock Croissant
• Bakery Style Pistachio Muffins
• Baked Glazed Blueberry Donuts

Essential Ingredients for Your Dark Chocolate Granola

Crafting the perfect batch of dark chocolate granola begins with a selection of quality ingredients. Each component plays a vital role in achieving that irresistible flavor and satisfying crunch. Here’s a closer look at what you’ll need and why specific choices matter:

• Rolled Oats: These are the backbone of any great granola. Also known as “old-fashioned oats,” rolled oats provide the ideal texture and structure for crunchy granola. It’s crucial to avoid quick-cooking oats, instant oats, or steel-cut oats, as they will yield a different, often mushier, result that lacks the desired chew and crispness. Rolled oats are rich in fiber, contributing to the granola’s wholesome appeal.
• Almond Butter: This creamy nut spread serves as a binder, helping the granola ingredients stick together and form delightful clusters. It also imparts a subtle nutty flavor and healthy fats, contributing to the richness and overall nutritional value. Opt for natural almond butter with minimal added sugar or oils.
• Coconut Oil: Essential for achieving that perfect golden crispiness, coconut oil helps to bind the oats and other ingredients while adding a delicate tropical hint. It’s a healthy fat that solidifies at room temperature, which aids in forming clusters as the granola cools.
• Dutch-Processed Cocoa Powder: For that rich, deep, and nuanced chocolate flavor, Dutch-processed cocoa powder is highly recommended. It has been treated to reduce its acidity, resulting in a darker color and a smoother, less bitter taste compared to natural cocoa. While natural cocoa can be used, it won’t offer the same depth of flavor or intense chocolate hue.
• Almonds: Raw, non-toasted almonds are specified for this recipe. They will toast beautifully in the oven alongside the oats, developing a wonderful nutty aroma and flavor. Chopping them roughly ensures they integrate well into the granola mix.
• Maple Syrup: This natural sweetener provides just the right amount of sweetness and acts as another binder, helping the granola clump together. Its distinct flavor pairs wonderfully with chocolate and oats. Look for pure maple syrup for the best results.
• Water: A small amount of water helps to create a thinner, more evenly distributed liquid mixture for coating the oats, ensuring every piece gets a delicious chocolatey hug.
• Coarse Sea Salt: A touch of sea salt is critical for balancing the sweetness and enhancing the deep chocolate flavors. It truly makes all the other ingredients sing.
• Unsweetened Coconut Flakes: These add a lovely texture and a delicate coconut flavor that complements the chocolate and cherries beautifully. Ensure you use unsweetened flakes, as sweetened versions or shredded coconut can alter the sugar content and texture. These are added midway through baking to prevent burning.
• Dark Chocolate Chips or Chunks (Optional but Recommended): For an extra special treat and a burst of intense chocolate, adding dark chocolate chips or chunks is highly encouraged. Mini chocolate chips also work wonderfully and distribute evenly. Remember to add these after the granola has fully cooled to prevent them from melting excessively.

For a complete list of precise quantities, please refer to the detailed recipe card at the end of this article.

Customizing Your Granola: Endless Substitutions and Variations

One of the best aspects of making granola at home is the freedom to customize it to your heart’s content. Feel free to experiment with these delicious and practical substitutions and variations to create your unique signature granola:

• Nut Butter Alternatives: If almond butter isn’t your preference or you have allergies, natural peanut butter or tahini make excellent substitutes. Peanut butter will lend a classic nutty flavor, while tahini (sesame paste) offers a slightly earthy, more savory note, both providing great binding properties.
• Vary Your Nuts (or Go Nut-Free!): Feel free to swap almonds for your favorite raw nuts. Walnuts, pecans, cashews, or even hazelnuts would be delightful additions. If you need a nut-free option, simply omit the nuts entirely or replace them with a greater quantity of seeds.
• Boost with Seeds: Seeds are a fantastic way to add extra nutrients, healthy fats, and crunch. Sunflower seeds, pepitas (pumpkin seeds), or chia seeds are all excellent options. They blend seamlessly into the granola and enhance its nutritional profile.
• Explore Different Dried Fruits: While dried cherries pair beautifully with dark chocolate, any dried fruit can be used. Dried apricots (chopped), cranberries, raisins, chopped dates, or even goji berries would add different dimensions of sweetness and chewiness.
• Increase Protein Content: For an extra protein boost, mix in up to 3 tablespoons of your preferred protein powder (whey, plant-based, etc.) with the dry ingredients. Be mindful that some protein powders can alter the texture, so adjust liquid slightly if needed.
• Change Your Chocolate: Instead of dark chocolate chips, consider white chocolate chips, milk chocolate chips, or even a mix of different chocolate types for varying sweetness levels and flavors.
• Sweetener Swaps for Different Textures: Honey can be used in place of maple syrup. For those who love extra-large granola clusters, using honey and increasing the amount to ⅔ cup will enhance the stickiness, helping pieces clump together more effectively during baking and cooling. Agave syrup is another vegan alternative that can be used.
• Spice It Up: Add a pinch of cinnamon, nutmeg, a dash of chili powder (for a Mexican hot chocolate twist), or even a touch of espresso powder to deepen the chocolate flavor.
• Vanilla Extract: A teaspoon of vanilla extract can be added to the wet ingredients for an extra layer of warmth and complexity.

Step-by-Step: Crafting Your Perfect Dark Chocolate Granola

Creating this delicious dark chocolate granola is a straightforward process, requiring minimal effort for maximum reward. Follow these simple steps to bake your way to a wholesome and irresistible breakfast:

Step One: Prepare the Wet Base. Begin by preheating your oven to 350°F (175°C). Line a large sheet pan with parchment paper – this prevents sticking and helps with easy cleanup. In a spacious mixing bowl, combine the almond butter and coconut oil. Microwave this mixture for approximately 30-45 seconds, or until both ingredients are fully melted and can be stirred together into a smooth, thin liquid. This creates the foundational binder for your granola.

Step Two: Create the Chocolate Mixture. To the melted almond butter and coconut oil, add the Dutch-processed cocoa powder, maple syrup, and water. Whisk vigorously until all ingredients are thoroughly combined and the mixture is smooth, glossy, and uniformly chocolatey. This ensures the rich flavor is evenly distributed throughout your granola.

Step Three: Combine Wet and Dry Ingredients. Now, add the rolled oats, roughly chopped raw almonds, dried cherries (if using), and coarse sea salt to the chocolate mixture in the large bowl. Mix exceptionally well using a sturdy spatula or your hands, ensuring every single oat and nut piece is thoroughly coated in the rich chocolate mixture. This is key for even flavor and a crispy texture.

Step Four: First Bake. Transfer the fully coated granola mixture onto your prepared large sheet pan. Spread it out into a single, even layer, making sure there are no thick clumps that might prevent even baking. Place the sheet pan into the preheated oven and bake for 15 minutes. This initial bake starts the crisping process.

Step Five: Add Coconut and Second Bake. After 15 minutes, carefully remove the sheet pan from the oven. Remove and discard the parchment paper (this helps excess oil to be absorbed and allows the granola to crisp directly on the metal pan). Add the unsweetened coconut flakes to the granola. Give everything a good mix, then spread it back out evenly on the pan. Using the back of your spatula or another flat tool, press the granola down firmly across the entire pan. This compacting step is crucial for encouraging large clusters to form. Return the pan to the oven and bake for an additional 15 minutes.

Step Six: Cool and Finish. Once the second baking period is complete, remove the granola from the oven. This is perhaps the most important step for achieving maximum crunch and clusters: **let the chocolate granola cool fully on the pan, undisturbed.** Resist the urge to touch or stir it! As it cools, it will firm up and crisp wonderfully. Once completely cool, break it into desired pieces. If using, add the dark chocolate chips or chunks and gently stir to combine. Now, your homemade dark chocolate granola is ready to be enjoyed as is, with milk, or as a delightful topping for yogurt!

Expert Tips for Granola Success

Achieving perfectly crunchy, clumpy, and flavorful granola is easy with a few simple tricks. Keep these expert tips in mind to ensure your homemade dark chocolate granola turns out perfectly every time:

• Mix Thoroughly for Even Coating: Before baking, take your time to mix the dry ingredients with the chocolate mixture very well. Every single oat and nut piece should be visibly coated. This ensures even flavor, consistent browning, and uniform crispiness throughout the batch. A poorly coated granola can result in dry, unflavored spots.
• The Parchment Paper Trick: Starting the bake with parchment paper is excellent for preventing sticking and absorbing some initial excess oil. However, removing it at the halfway mark (after the first 15 minutes) is a game-changer. This allows the granola to come into direct contact with the hot metal of the baking sheet for the second half of the bake, which is essential for developing that deep golden color and superior crispiness.
• Patience is Key for Clusters: For those coveted granola clusters, resist the urge to stir or break up the granola while it’s cooling on the pan. The cooling process is when the sugars caramelize and solidify, binding the ingredients together. Once completely cool, you can gently break it into large chunks or smaller pieces as desired.
• Wait for Chocolate Chips: If you’re adding chocolate chips or chunks, ensure the granola is entirely cool before mixing them in. Adding them to warm granola will cause them to melt, creating a messy, less defined chocolate experience.
• Press Down for More Clusters: After adding the coconut flakes and mixing for the second bake, use the back of a spatula to press the granola mixture down firmly into an even layer across the entire baking sheet. This compression encourages the formation of larger, satisfying clusters.
• Even Spreading: Always spread your granola thinly and evenly across the baking sheet. Overcrowding the pan can lead to steamed granola rather than crispy, baked granola. If necessary, use two sheet pans to ensure enough space.
• Don’t Overbake: Granola can go from perfectly golden to burnt very quickly. Keep an eye on it, especially during the last few minutes. It might still seem slightly soft when hot, but it will crisp up considerably as it cools.

Frequently Asked Questions About Dark Chocolate Granola

We’ve gathered answers to some common questions about making and enjoying this delicious dark chocolate granola:

Is homemade granola truly good for you?

Yes, absolutely! Homemade granola can be an incredibly wholesome option, particularly when compared to many store-bought varieties. It’s naturally rich in fiber from the rolled oats, providing excellent digestive benefits. Nuts contribute healthy fats and protein, keeping you feeling full and satisfied. The key advantage of making it yourself is the ability to control all ingredients. You can minimize or eliminate refined sugars, unhealthy oils, and artificial additives, making it a genuinely healthier and more nutritious choice tailored to your preferences.

Why isn’t my homemade granola crunchy?

There are a few common reasons why homemade granola might turn out soft or chewy instead of crunchy. It could be due to an excess of liquid in the mixture, which prevents proper drying. Another factor is baking at too high a temperature, causing the granola to burn on the outside before the inside has a chance to crisp up. Conversely, baking at too low a temperature or not long enough can also result in a lack of crispiness, as the moisture doesn’t fully evaporate. Ensure even spreading, remove the parchment halfway, and allow it to cool completely undisturbed on the pan for best results.

How can I get my granola to clump and form clusters?

Achieving those desirable granola clusters involves a few key steps. First, ensure you’re using a sticky sweetener like maple syrup or honey, and don’t be afraid to be generous with it; using ⅔ cup of honey can significantly increase clumping. Second, after mixing in all ingredients and spreading the granola on the baking sheet for the second bake, press it down firmly with a spatula across the entire surface. This compaction helps the ingredients bind together. Finally, and perhaps most crucially, allow the granola to cool completely, undisturbed, on the baking sheet. Resisting the urge to stir it while warm is vital, as this is when the bonds form. Once fully cooled, you can break it into beautiful, satisfying clumps.

Can I make this granola gluten-free?

Yes, absolutely! To make this dark chocolate granola gluten-free, simply ensure that you use certified gluten-free rolled oats. While oats are naturally gluten-free, they can often be processed in facilities that also handle wheat, leading to cross-contamination. Always check the packaging for a “gluten-free certified” label to be sure.

How long does homemade granola last?

When stored properly in an airtight container at room temperature, this homemade dark chocolate granola will stay fresh and crunchy for up to three weeks. If you want to extend its shelf life even further, you can freeze it, where it will last for up to two months.

Storage Solutions for Your Homemade Granola

Proper storage is essential to maintain the delicious crunch and freshness of your homemade dark chocolate granola. Follow these guidelines to ensure it stays perfect for as long as possible:

Room Temperature Storage: Once the granola has completely cooled, transfer it to an airtight container. A glass jar with a tight-fitting lid or a sturdy plastic container works perfectly. Store it in a cool, dry place away from direct sunlight. Stored this way, your granola will retain its crisp texture and rich flavor for up to three weeks. Avoid storing it in the refrigerator, as the moisture can make it less crunchy.

Freezer Storage for Extended Freshness: For longer-term storage, homemade granola freezes exceptionally well. Place the cooled granola in a freezer-safe airtight container or a heavy-duty freezer bag. Label it with the date. It can be stored in the freezer for up to two months. When you’re ready to enjoy it, simply remove your desired portion and let it thaw at room temperature for about 20 minutes before serving. Note that any moisture that might get into the container, freeze, and then thaw can potentially make the granola slightly chewy. To prevent this, ensure your container is truly airtight and the granola is completely cooled before freezing.

More Delightful Breakfast Recipes You’ll Love

If you enjoyed this dark chocolate granola, we’re sure you’ll love exploring more of our tempting breakfast and brunch recipes designed to make your mornings extraordinary. Dive into these other homemade delights:

Dark Chocolate Granola

By Callan Wenner

This homemade dark chocolate granola is the easiest, most delicious sweet, and most wholesome breakfast. The chocolate granola cereal is mixed with almond butter, dried cherries, coconut flakes, and chocolate chips for a perfectly crunchy sweet treat.

Recipe Rating: 5 out of 5 stars (based on 2 votes)

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Prep and Cook Times

• Prep Time: 15 mins
• Cook Time: 30 mins
• Cool Time: 20 mins
• Total Time: 1 hr 5 mins

Course & Cuisine

• Course: Breakfast, Snack
• Cuisine: American

Servings & Calories

• Servings: 12
• Calories: 302 kcal per serving

Equipment

• Large cookie sheet
• Large mixing bowl
• Rubber spatula

Ingredients

(Units can be adjusted to US Customary or Metric, and servings can be scaled by 1x, 2x, or 3x)

• ¼ cup almond butter
• ¼ cup coconut oil
• ⅓ cup Dutch processed cocoa powder
• ½ cup maple syrup
• 2 tablespoons water
• 3 cups rolled oats
• ½ cup almonds, roughly chopped
• ⅓ cup dried cherries, roughly chopped (optional)
• ½ teaspoon coarse sea salt
• ½ cup unsweetened coconut flakes
• ½ cup dark chocolate chips or chunks (optional)

Instructions

1. Preheat the oven to 350℉ (175°C) and line a sheet pan with parchment paper.
2. In a large bowl, microwave the almond butter and coconut oil for about 30 seconds and stir until melted and thin.
3. Add the Dutch processed cocoa, maple syrup, and water, then stir to combine until smooth.
4. Add the rolled oats, chopped almonds, dried cherries, and coarse sea salt to the wet mixture and mix very well until all ingredients are completely coated.
5. Transfer the mixture to the prepared baking sheet and spread evenly. Bake for 15 minutes.
6. Remove the pan from the oven. Carefully remove and discard the parchment paper. Add the unsweetened coconut flakes and give everything a good mix. Spread the granola evenly again and press it down firmly to flatten it.
7. Bake for an additional 15 minutes. Remove from the oven and cool completely on the pan, undisturbed, to allow clusters to form.
8. Once completely cool, add the dark chocolate chips or chunks (if using) and stir to combine.

Notes

Store the granola in a sealed, airtight container at room temperature for two to three weeks. Serve on top of yogurt or with milk for a delicious breakfast. It’s also an incredible topping for ice cream!

Nutritional Information (Estimate per serving)

• Calories: 302 kcal
• Carbohydrates: 34g
• Protein: 7g
• Fat: 17g
• Saturated Fat: 9g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 5g
• Trans Fat: 0.001g
• Cholesterol: 0.1mg
• Sodium: 207mg
• Potassium: 293mg
• Fiber: 5g
• Sugar: 14g
• Vitamin A: 122 IU
• Vitamin C: 0.1mg
• Calcium: 91mg
• Iron: 2mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Tried this recipe? Let us know how it was!