Dark Chocolate Coconut Granola

5 from 1 vote

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.

Prep Time10

Cook Time30

Cooling Time30

Total Time1 10

Course: Breakfast, Snack

Cuisine: American

Servings: cups

Calories: 712kcal

Author: Jami Powell

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.

Video

Notes

Cooking Notes

This granola will still feel slightly soft in the center when it comes out of the oven, but it will crisp as it cools. Let it cool completely before breaking it into clusters, then stir in the chopped dark chocolate so it stays in distinct pieces.

Tips for Best Results

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.

How to Know It's Ready

The edges should be lightly toasted and dry, while the center still feels slightly soft. After cooling completely, the granola should be crisp and break into sturdy clusters without feeling sticky.

Nutrition