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Satisfy your chocolate cravings while sticking to your weight-loss goals with this homemade Chocolate Granola. It’s loaded with healthy carbs, completely nut-free, and has chia seeds for added fiber.
This chocolate granola recipe is the perfect afternoon snack when you’re craving something sweet and crunchy. It will satisfy your sweet tooth while also helping you stick to your goals.
I make a batch almost every week, so I always have a snack on hand. It’s gluten-free, vegan, nut-free, and way lower in sugar than any store-bought granola. Use it to top your yogurt for breakfast or snack on it by itself when those cravings hit in the afternoon.
If you like granola recipes, you will love my trail mix granola bars and chocolate peanut butter granola bars!
Why You’ll Love This Recipe
- Chocolate Snack Without Excess Sugar: Who says chocolatey snacks need to be loaded with sugar? This cocoa granola recipe uses unsweetened cocoa powder and natural maple syrup for a sweet, but not overly sugary, treat.
- Naturally Nut-Free: This granola recipe is completely nut-free, so it’s perfect for those with nut allergies.
- Stores Well for Future Snacking: Not only does this granola keep for weeks at room temperature, but it’s also great for freezing! Then you have a batch in the freezer whenever you need it!
- Low Calorie: One serving (about 4 tablespoons) is just over 100 calories which is much lower than store-bought granola.
Table of Contents
Ingredients
- Rolled Oats: For a gluten-free granola, be sure to use certified gluten-free oats. If you don’t need the recipe to be gluten-free, any rolled oats are fine. I do not recommend using quick oats for this recipe.
- Shredded Coconut: Unsweetened shredded coconut adds a touch of sweetness and delicious coconut flavor.
- Chia Seeds: These delicious seeds are an excellent source of fiber and omega-3s, plus they add a subtle crunch to the granola when toasted.
- Unsweetened Cocoa Powder: Be sure to use unsweetened cocoa to cut down on any added sugars.
- Maple Syrup: This is the only sweetener in this granola, and it only adds 8 grams of sugar to the recipe. You could also use honey, but then the recipe wouldn’t be vegan.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Add Nuts or Dried Fruits: If you don’t have a nut allergy, you can add nuts like almonds, peanuts, chopped pecans, or pistachios for an extra crunch. I also love dried cranberries, raisins, or cherries, though sometimes they add a lot of sugar. My Paleo granola uses almonds, sunflower seeds, and pumpkin seeds for crunch.
- Spice It Up: Add a little more depth of flavor with a warm spice like cinnamon sprinkled over the granola. You could also make it a little spicy with a bit of cayenne pepper.
- Try It with Peanut Butter: Stir a little melted peanut butter into the granola before baking it for a bold peanut butter flavor and a little extra protein.
How to Make Chocolate Granola
This chocolate granola recipe couldn’t be easier to make! It bakes in less than 35 minutes, and after it’s cool, you have a snack for weeks. Just be sure to line your baking pan with parchment paper because it will stick if you don’t, and preheat your oven to 350°F before you get started.
- Step 1: Create a Chocolate Sauce. In a medium saucepan, combine the coconut oil, vanilla extract, cocoa powder, salt, and maple syrup. Heat it over medium heat until the coconut oil melts and the mixture thickens to a syrupy consistency.
- Step 2: Pour the Sauce Over the Oats. Add the oats, chia seeds, and shredded coconut to a large mixing bowl, then pour the syrupy sauce over the top. Mix them until well coated and combined.
- Step 3: Transfer to a Baking Sheet. Pour the granola onto your prepared baking sheet and press it into an even layer. Bake it at 350°F for 35 minutes.
- Step 4: Cool and Add Chocolate Chips. Let the cooked granola cool for one hour, then top with chocolate chips. Use a spatula to break up the granola and divide it into single-serve portions.
Expert Tips
- How to Make Granola Clusters: Don’t stir your granola while it’s baking or while it’s hot after removing it from the oven. This allows the granola to clump together in little clusters.
- Don’t Overbake: Remove the chocolate granola cereal from the oven when the edges appear set and dry. It will continue to crisp up as it cools, but it can easily burn if it stays in the oven.
- Add Chocolate Chips After It’s Cool: Avoid a melty chocolate mess by waiting until the granola is completely cool before adding the chocolate chips.
- Storing: Store your homemade chocolate granola in an airtight container at room temperature for up to 2 weeks. You can also freeze it for up to 3 months. Thaw frozen granola for 10 minutes before enjoying!
Serving Suggestions
This low-calorie granola is chocolatey, packed with 4 grams of fiber, and has less than 185 calories per serving. Granola is so easy to make in a big batch, and homemade has way less sugar than store-bought. A big scoop of this chocolate protein granola makes for an excellent snack, yogurt topping, or breakfast option.
- Add a scoop of granola to the top of your yogurt for a little crunch! I also love it over my creamy Greek yogurt fruit salad.
- Instead of Nilla Wafers, top this high-protein banana pudding with chocolate granola for dessert.
- Smoothie bowls are a great way to pack in nutrients, and this chocolate granola pairs perfectly with my pink pumpkin smoothie bowl recipe.
Chocolate Granola Recipe FAQs
If your granola isn’t crunchy, it’s probably because you didn’t let it fully cool before storing it. Be sure it cools for a full hour before you stir and store it!
The reason for the bitter taste is the unsweetened cocoa powder. It’s naturally bitter without added sweeteners. Try taste testing the chocolate syrup mixture and adjusting the sweetness before baking the granola next time.
This granola can keep for weeks, but it needs to be kept in an airtight container. Air will let in moisture, which is what makes it soften or become stale. You also need to make sure the granola is fully cool before placing a lid on top.
More Low Calorie Snack Recipes
If you tried this Chocolate Granola recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Chocolate Granola
Ingredients
- 2 cups Rolled Oats, or gluten-free rolled oats
- ¼ cup Shredded Coconut Flakes, unsweetened
- 2 tablespoons Chia Seeds
- 4 tablespoons Unsweetened Cocoa Powder
- ¼ cup Maple Syrup
- 2 tablespoons Coconut Oil, melted or oil of choice
- ½ teaspoon Vanilla Extract
- ⅛ teaspoon Salt
- 2 tablespoons Mini Chocolate Chips, or dairy free chocolate chips
Instructions
- Preheat oven to 300 F. Prepare a medium baking sheet with parchment paper.
- Bring a medium saucepan to medium heat. Add coconut oil, almond extract, cocoa powder, salt and maple syrup to the pot. Stir until coconut oil is melted and ingredients are thick and syrupy.
- To a large mixing bowl, add oats, chia and shredded coconut. Then pour the syrup mixture over them mixing to combine well.
- Transfer the granola mixture onto a prepared baking sheet into an even layer.
- Bake 35 minutes until lightly browned. Remove from the oven and let the granola sit on the baking sheet 1 hour to harden. Once cooled, add chocolate chips to the baking sheet and break up the granola with spatula.
- Serve immediately or transfer to a mason jar or container to store.
Video
Notes
- Don’t stir the granola while it’s baking or before it’s fully cool to ensure it forms little crispy clusters.
- Be careful not to over bake the granola. Remove it from the oven when the edges appear dry and set.
- Wait until the granola is cool before you top it with chocolate chips, or else they will turn into a melty mess.
- Recipe makes 12 servings so 4 tablespoons equals one serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks so yummy and convenient!
where is the salt and the chia seeds on the process?
When my great grandfather died, all of my great grandmother’s hair fell out from the stress. Then, the little bit that did grow back was white as snow. It’s crazy what stress can do to you!
I cook to decompress too. It’s so relaxing and gives you something delicious to focus on. Like this chocolate granola.
OMG…that happened to my Dad! He got really stressed once and his hair turned white. It’s now back to normal, but yes I know what you mean. So scary!
Stress & age – OMG!!!!!
I knew you’d get it!
I SO need to try this! It reminds me of the chocolate Purely Elizabeth granola that I love to buy — but way more affordable!
A stress-free way to have breakfasts and snacks ready to go!
I love that granola! I like making my own thought so I can control the amount of sugar. Store bought ones always have so much added.
This granola looks amazing. Stress can kill you for sure! It reeks havoc on the body. Cooking and golf are my stress relief . Im glad your hair is growing back, great indicator that your healthy now!
Eating good food helps too!
I put chocolate granola on my Greek yogurt almost every day . . . need to try this recipe. And about the hair, right now I am facing a quarter-sized tuft that is growing back in right on the TOP of my head — I try to re-part my hair, but it poofs through – hahaha. Ahh, stress.
Oh no! I hope everything calms down for you soon. 🙂
I know all too well the damage that stress can have on your life, body, and mind. . I have a client right now that is going through perhaps as stressful a time as any I’ve seen, and she is exhibiting so many symptoms. I wish she would do something about I can only do so much.
On the happy side, yum to this granola.
Oh I can relate! But being aware of it is a start to coping. Right? And granola! Yum
I think most of us are generally aware when we’re stressed, but in denial about dealing with it. Right?
That’s the thing, everyone has a choice every if they don’t think they do.