It’s Sunday, and I’m spending the day getting ready for the week. Since this upcoming week will be busy with family coming into town, I’ve done quite a bit of meal and snack prepping. And this Chocolate Granola is one of my favorite homemade snacks. It’s loaded with oats, seeds, and nuts… with a bit of chocolate stirred in. I hope you’re having a great weekend and that you love this granola as much as I do!

Chocolate Granola

This is an easy-to-make granola that's perfect over Greek yogurt for a high protein snack, or mix it with your favorite type of milk for a filling breakfast cereal. You can also add/substitute your favorite ingredients like dried cranberries, dried figs, chia seeds, etc. You can even pack it and take it with you for a quick, dry snack.

Prep Time 15 minutes
Cook Time 24 minutes
Servings 8
Calories 370 kcal


3 cups old-fashioned rolled oats

1 cup nuts (almonds, pecans, and/or walnuts) coarsely chopped

1/4 cup shredded coconut (unsweetened)

1/4 pumpkin or sunflower seeds (roasted and salted)

3 Tablespoons coconut sugar

1 teaspoon sea salt

1/3 cup cocoa powder

1/4 cup coconut oil

1/2 cup pure maple syrup

1/2 cup dark chocolate chips or chunks


  1. Preheat oven to 340℉. Line a large, rimmed baking sheet with parchment paper.

  2. In a large bowl, stir together the oats, nuts, coconut, seeds, coconut sugar, salt, and cocoa powder until combined.

  3. Pour the oat/nut mixture into the bowl of a food processor and pulse a few times until the ingredients are mixed and slightly chopped, but not pulverized. Transfer this mixture back to the large bowl and set aside.

  4. Put the coconut oil and maple syrup into a saucepan. Bring to a medium-low heat, stirring constantly, until just melted and blended together.

  5. Pour the maple/oil syrup over the dry ingredients and stir with a wooden spoon until all the ingredients are coated and well mixed.

  6. Spread the granola onto the prepared baking sheet until evenly laid out. Bake for 17-24 minutes – until a golden brown but not burned! Halfway through the baking time, stir the granola and let it finish baking.

  7. Take the sheet out of the oven and allow the granola to cool for 2 hours. Pour the granola into a container with a tight-fitting lid. Stir the granola to break it up and then stir in the chocolate chunks. Cover and store in the refrigerator for up to three weeks. Or store in the freezer for up to 2 months.

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