This dark chocolate granola is nutty, crunchy, and of course ultra chocolatey. Made with just 10 simple ingredients, it's wholesome, healthier, and way cheaper than the store-bought stuff. Packed with a mix of nuts, seeds, and plenty of rich dark chocolate, it's perfect as a topping or enjoying straight from the jar.
Quick overview
✅ 10 ingredients- Simple, wholesome pantry staples
✅ Wholesome & healthier- No refined sugar or butter, little oil
✅ Budget-friendly- Cheaper (and tastier!) than store-bought granola
✅ Vegan & gluten-free friendly- easy to adapt to your needs
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This granola is a healthier take on the classic- no refined sugar, no butter, and just a little oil to keep it crisp. Plus, it can easily be made vegan and gluten-free.
It starts with a hearty mix of nuts and seeds, all blitzed quickly in the food processor for a nice chunky texture. The dry mix is coated in a simple blend of maple syrup, coconut oil, cocoa powder, and a hint of vanilla, then baked until crunchy and golden.
Once cooled, chunks of dark chocolate are stirred in for that extra chocolatey finish. It's delicious as a breakfast topping or just as good with a splash of milk.
For more granola recipes check out my Vanilla Almond Granola or Applesauce Granola.
Ingredients & substitution notes
- Large flaked rolled oats: If you need this recipe to be gluten-free, just go for certified gluten-free oats. Skip the quick oats or instant ones- they won't give you the right texture.
- Pecans, hazelnuts, and almonds: I love this nut trio in combination with chocolate. If you can, opt for blanched hazelnuts. They're a little milder and you won't have those bitter skins.
- Pumpkin seeds: Could be replaced with sunflower seeds.
- Coconut oil: I like the subtle coconut flavor here, but if you don't, go with refined coconut oil or you could use another neutral oil.
- Maple syrup: For a natural touch of sweetness and to help everything stick together.
- Vanilla extract: Adds warmth and depth to the chocolate flavor. I recommend using pure extract.
- Cocoa powder: Go for unsweetened dark cocoa, just pure cocoa powder, no added sugar.
- Vegan dark chocolate chips (or chopped chocolate): I used vegan chocolate, but honestly, any good-quality dark chocolate will work here. Chop up a bar instead of using chocolate chips if that's what you've got.
See recipe card for quantities.
Step-by-step photo instructions
Step 1: Add the nuts and pumpkin seeds to a food processor. Pulse until they're broken into chunky pieces.
Step 2: In a small saucepan, gently heat maple syrup, coconut oil, cocoa powder, and vanilla until smooth.
Step 3: Pour the warm chocolate mixture over the oats and nuts. Stir well until everything is evenly coated.
Step 4: Spread the granola mixture onto a parchment-lined baking sheet and bake for 20 minutes. Once cooled, stir in the dark chocolate pieces.
Top tips
- Don't overbake! Keep an eye on your granola and give it a stir once or twice while baking- granola can go from golden to burnt pretty quickly.
- For crunchy clusters: Press the mixture down firmly on the baking sheet before baking and let it cool completely without stirring. This helps it stick together and form big, crunchy chunks.
- Let cool completely: Always stir in your chocolate once the granola has cooled completely, otherwise it'll just melt into the mix.
- Play with mix-ins: Dried fruit, coconut flakes, or even a sprinkle of cinnamon can change things up if you want variety.
Serving suggestions
This dark chocolate granola is so versatile- you can sprinkle it over chia pudding (like my Yogurt Chia Pudding or Almond Milk Chia Pudding), or add it on top of overnight oats, whether that's simple Overnight Oats with Yogurt and Chia Seeds or Kefir Overnight Oats.
It's also a great topping for French toast, pancakes, or waffles- I love it with my Banana Spinach Pancakes, Almond Milk French Toast or No Milk Waffles.
If you're more of a porridge person, try it over Sorghum Porridge, Peanut Porridge or classic Honey Oatmeal.
It also works beautifully with Overnight Weetabix or sprinkled over a smoothie bowl for some crunch.
For something simple, enjoy it like cereal with almond, oat, or soy milk and of course, you can always just grab a handful straight from the jar for a quick snack.
Storage
- To store: Let the granola cool completely, then transfer it to an airtight container or jar. Keep at room temperature for up to 2 weeks.
- To freeze: Place cooled granola in a sealed freezer bag or container and freeze for up to 2-3 months. Let it come back to room temperature before serving.
Related recipes
Looking for more snack recipes? Try these:
📖 Recipe
Dark Chocolate Granola
Equipment
- 1 food processor
- 1 mixing bowl + spatula
- 1 baking tin + parchment paper
Ingredients
- 2 ½ cups (300 g) cups large flaked rolled oats *see notes
- ½ cup (65 g) pecans
- ½ cup (75 g) hazelnuts blanched *see notes
- ½ cup (80 g) almonds
- ⅓ cup (50 g) pumpkin seeds
- 4 tablespoon coconut oil *melted
- ½ cup (160 g) maple syrup
- 1 teaspoon vanilla extract
- ⅓ cup (35 g) cocoa powder
- ⅓ cup (65 g) (vegan) dark chocolate chips *see notes
Instructions
- Preheat oven to 340°F (170°C) and line a large baking sheet with parchment paper..
- Pulse the nuts: Add pecans, hazelnuts, almonds and pumpkin seeds to a food processor. Pulse a few times until roughly chopped (you want texture, not nut flour).½ cup pecans , ½ cup hazelnuts blanched , ½ cup almonds , ⅓ cup pumpkin seeds
- Mix the wet ingredients: In a small pan, gently heat coconut oil, maple syrup, vanilla extract, and cocoa powder. Stir until smooth and glossy.⅓ cup cocoa powder, 4 tablespoon coconut oil , ½ cup maple syrup , 1 teaspoon vanilla extract
- Combine: In a large bowl, mix oats and chopped nuts and seeds. Pour the chocolate mixture over the top and stir until everything is well coated.2 ½ cups cups large flaked rolled oats
- Bake: Spread evenly on the baking sheet. Bake for 20 minutes, stirring 2- 3 times to prevent burning and to help it crisp up.
- Cool & finish: Let the granola cool completely (it firms up as it cools). Stir in the dark chocolate chips (optional) once cooled completely.⅓ cup (vegan) dark chocolate chips
- Store: Transfer to an airtight jar or container. Keeps well for about 2 weeks.
Video
Notes
- Oats: If you need this recipe to be gluten-free, just go for certified gluten-free oats.
- Nuts: I love this nut trio in combination with chocolate but feel free to use your favorite nuts. If you can, opt for blanched hazelnuts- they're a little milder.
- Chocolate chips: I used vegan chocolate but any good-quality dark chocolate will work here. You could also chop up a bar instead of using chocolate chips if that's what you've got.
- To Store: Let the granola cool completely, then transfer it to an airtight container or jar. Keep at room temperature for up to 2 weeks.
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