Dark Chocolate Coconut Granola is a homemade granola recipe that's easy to make and perfect for meal prep, with crisp oat clusters, toasted almonds, rich cocoa, and pieces of dark chocolate in every bite. The chocolate coating is mixed on the stovetop before baking, creating deep cocoa flavor while a sprinkle of flaky sea salt balances the sweetness and makes every cluster even more satisfying.
If you like this dark chocolate coconut granola recipe, you may also love our Honey Granola with Pistachios or our Homemade Maple Pecan Granola.
Dark Chocolate Coconut Granola at a Glance 🔎
- 🕒 Prep Time: 10 minutes
- ⏱️ Cook Time: 25-30 minutes
- 🧊 Cool Down: 30 minutes
- 👥 Servings: About 10-12 cups
- 🔥 Cook Method: Oven-Baked
- 🍽️ Cuisine (or General Category): Breakfast / Homemade Granola
- 👩🍳 Pair With: Greek yogurt, fresh berries, smoothie bowls
- ⭐ Difficulty Level: Easy
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We've baked this granola many times, and letting it cool completely before breaking it apart consistently creates the biggest, crunchiest clusters. ~Jami
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Why We Love This Recipe
- Big Crunchy Clusters: Pressing the granola firmly before baking and letting it cool completely creates the large bakery-style clusters.
- Rich Chocolate Flavor: Dutch-process cocoa creates a deep chocolate taste without making the granola overly sweet, while chopped dark chocolate adds pockets of real chocolate throughout.
- Great For Meal Prep: One batch makes enough for breakfasts, snacks, yogurt parfaits, or smoothie bowls throughout the week and stays fresh for up to two weeks. For a no-bake snack, try our Peanut Butter Granola Bars with Chocolate Chips.
- Simple Pantry Ingredients: Everything comes together with everyday ingredients, making it easy to bake a fresh batch whenever you're craving homemade granola.
Key Ingredients
- Old-Fashioned Rolled Oats: Rolled oats create the hearty texture that makes homemade granola so satisfying. Avoid quick oats, which bake up much softer and won't produce the same crisp clusters. I also skip instant oats because they absorb the chocolate coating too quickly.
- Sliced Almonds: Thin-sliced almonds toast evenly alongside the oats and add a buttery crunch without overpowering the chocolate. If your almonds are very thin, keep an eye on them during the last few minutes of baking to prevent over-browning.
- Unsweetened Shredded Coconut: Coconut adds natural sweetness and a lightly chewy texture. Unsweetened coconut keeps the overall sweetness balanced and lets the chocolate remain the star.
- Honey, Brown Sugar, and Vegetable Oil: This combination creates the glossy coating that binds the oats together into clusters. Warming everything together before adding the cocoa helps it coat every oat evenly, instead of leaving dry patches.
- Dutch-Process Cocoa Powder: Dutch-process cocoa gives the granola a smoother, darker chocolate flavor than natural cocoa powder. Sifting it into the warm syrup prevents lumps and creates an even chocolate coating.
- Dark Chocolate and Flaky Sea Salt: Stir the chocolate into the cooled granola so it stays in distinct pieces instead of melting. A light sprinkle of flaky sea salt brightens the chocolate and gives the finished granola a bakery-style finish.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Sliced Almonds: Pecans, walnuts, hazelnuts, or chopped cashews all work well while giving the granola a different flavor.
- Honey: Maple syrup can be substituted for a slightly different sweetness.
- Vegetable Oil: Melted coconut oil produces a slightly richer coconut flavor, while avocado oil offers a neutral alternative.
- Dutch-Process Cocoa Powder: Natural cocoa powder works if needed, although the chocolate flavor will be lighter and slightly more acidic.
- Dark Chocolate: Use milk chocolate, white chocolate, mini chocolate chips, or chocolate chunks depending on your preference.
- Flavor: Add one teaspoon of espresso powder to the chocolate mixture to deepen the chocolate flavor.
How To Make Dark Chocolate Coconut Granola
STEP ONE: Prepare the Baking Sheet and Mix the Dry Ingredients
Preheat the oven to 350°F and line a large rimmed baking sheet with parchment paper.
Combine the oats, sliced almonds, and shredded coconut in a very large mixing bowl and toss until everything is evenly distributed.
STEP TWO: Make the Chocolate Coating
Warm the honey, vegetable oil, and brown sugar over low heat until smooth and pourable.
Remove the pan from the heat, sift in the cocoa powder, and whisk until completely smooth before stirring in the vanilla and salt.
STEP THREE: Coat the Granola
Pour the warm chocolate mixture over the oat mixture and gently fold until every oat is coated.
Spread the granola evenly onto the prepared baking sheet and press it down firmly with a spatula to encourage large clusters.
STEP FOUR: Bake and Break into Clusters
Bake for 25 to 30 minutes, rotating the pan halfway through. At the halfway point, gently shift the granola, press it down again, and continue baking until the edges look dry and set while the center still feels slightly soft.
Allow the granola to cool completely on the pan without disturbing it. Once fully cool, break it into clusters, stir in the chopped dark chocolate, and finish with flaky sea salt.
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Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Press the granola down firmly before baking.
✔️DO Leave it alone while it cools. Resist the urge to stir.
✔️DO Stir in the chopped dark chocolate only after the granola is completely cool so it stays in distinct pieces.
❌DO NOT Overbake. The granola should look dry around the edges but still feel slightly soft in the center when you remove it from the oven.
Storage
Store the dark chocolate granola in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze it in a freezer-safe container or zip-top bag for up to 3 months. Let frozen granola come to room temperature before serving.
Dark Chocolate Coconut Granola Recipe FAQs
Dutch-process cocoa creates a smoother, richer chocolate flavor with less bitterness than natural cocoa powder. It also blends more easily into the warm honey mixture, giving every oat an even chocolate coating.
Large clusters come from pressing the granola firmly onto the baking sheet, avoiding too much stirring, and allowing it to cool completely before breaking it apart. Moving it while it's still warm will cause many of the clusters to crumble.
Yes. Simply replace the sliced almonds with additional rolled oats, sunflower seeds, pumpkin seeds, or a combination of both. The baking time stays about the same, although seed-based granola may toast a little faster.
Absolutely. In fact, it's one of the best make-ahead breakfast recipes because the flavor and texture stay fresh for weeks when stored properly. Bake a batch on the weekend for quick breakfasts and snacks throughout the week.
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📖 Recipe
Dark Chocolate Coconut Granola
Equipment
- Large rimmed baking sheet
- Parchment paper
- Large Mixing Bowl
- Small saucepan
- Whisk
- Fine mesh sieve (optional, for cocoa powder)
- Silicone spatula
Ingredients
- 4 cups old-fashioned rolled oats
- 2 cups crushed or sliced almonds
- 2 cups unsweetened shredded coconut
- ⅔ cup honey
- ½ cup vegetable oil
- ¼ cup light brown sugar packed
- ⅓ cup Dutch-process cocoa powder sifted
- 2 teaspoons vanilla extract
- ¾ teaspoon kosher salt
After Baking
- 1 cup chopped dark chocolate (60-70%)
- flaky sea salt to taste
- coconut flakes (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the rolled oats, crushed or sliced almonds, and shredded coconut. Stir until evenly mixed.
- In a small saucepan over low heat, warm the honey, vegetable oil, and brown sugar until the sugar dissolves and the mixture is smooth and pourable. Remove from the heat. Sift in the Dutch-process cocoa powder and whisk until smooth and glossy. Stir in the vanilla extract and kosher salt.
- Pour the warm chocolate mixture over the oat mixture. Fold gently with a spatula until all of the oats, almonds, and coconut are evenly coated.
- Spread the granola into an even layer on the prepared baking sheet. Press it down firmly with the back of a spatula or measuring cup to encourage large clusters.
- Bake for 25 to 30 minutes, rotating the pan halfway through. At the halfway point, gently shift the granola, press it down again, and continue baking until the edges are dry and lightly toasted while the center is still slightly soft. The granola will continue to crisp as it cools.
- Remove the baking sheet from the oven and let the granola cool completely on the pan without stirring or disturbing it. This step is essential for creating large, crunchy clusters.
- Once completely cool, break the granola into clusters. Stir in the chopped dark chocolate and coconut flakes (if using). Finish with a light sprinkle of flaky sea salt.
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Notes
- Press the granola firmly onto the baking sheet before baking and again halfway through for large, crunchy clusters.
- Sift the Dutch-process cocoa into the warm honey mixture to create a smooth, even chocolate coating.
- Remove the granola when the edges are dry and lightly toasted, even if the center still feels slightly soft.
- Allow the granola to cool completely before breaking it apart and adding the chopped chocolate.
Jami Powell says
We love serving this granola with yogurt and fresh strawberries!