Name: Homemade Chocolate Granola
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 cups organic gluten free rolled oats; 1/2 cup mixed chopped nuts, walnuts, sunflower seeds, pumpkin seeds; 1/4 cup dark semi-sweet chocolate chips; 1/4 cup unsweetened raw cacao powder; 1/3 cup unsweetened shredded coconut; 1/3 cup maple syrup; 1/3 cup melted coconut oil; 1 teaspoon vanilla extract; a pinch of salt

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If you’re still overpaying for granola at the store, this is your sign to start making it at home. This homemade chocolate granola is crunchy, nutty, chocolatey, and made with real wholesome ingredients—plus, it’s naturally low in sugar thanks to maple syrup instead of refined sweeteners. It’s so simple you’ll wonder why you didn’t start making it sooner.

I used to toss a bag of “healthy” granola into my grocery cart without thinking until I looked at the nutrition label. Most store-bought granola is loaded with added sugar, cheap oils, and fillers. So, I started making my own, and let me tell you… it’s a total game-changer. Not only is it cheaper and healthier, but I can customize it with my favorite nuts, seeds, and chocolate.

Why You’ll LOVE This Homemade Granola

Low sugar & naturally sweetened – Just the right amount of maple syrup for sweetness.
Full of texture – Crunchy oats, crisp coconut flakes, and roasted nuts.
Simple ingredients. You probably already have everything in your kitchen.
Chocolate in every bite – Semi-sweet chocolate chips melt slightly into the granola for an irresistible flavor.
Budget-friendly – You’ll never overpay for store-bought granola again.
Versatile – Perfect for yogurt bowls, smoothie toppings, or just snacking by the handful.

What you’ll need:

2 cups rolled oats – Use old-fashioned oats for the best crunch.
½ cup walnuts & sunflower seeds – Roughly chopped for texture and healthy fats.
¼ cup semi-sweet chocolate chips – Adds rich chocolate flavor without being overly sweet.
¼ cup raw cacao powder – Adds extra chocolate flavor and amazing dark color.
⅓ cup maple syrup – A natural sweetener that also helps the granola clump together.
⅓ cup coconut oil – Keeps it crisp and toasty.
½ cup unsweetened coconut flakes – Lightly toasts in the oven for flavor.
1 teaspoon vanilla extract – Enhances the chocolate and nutty notes.
Pinch of sea salt – Balances sweetness and deepens flavor.

How to Make This Granola

Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper.
In a large bowl, combine rolled oats, walnuts, sunflower seeds, coconut flakes, raw cacao powder, chocolate chips and salt.
In a small saucepan (or microwave-safe bowl), melt the coconut oil. Stir in the maple syrup and vanilla extract. Pour this mixture over the dry ingredients and toss until everything is evenly coated.
Spread the granola evenly on the prepared baking sheet. Bake for 25–30 minutes, stirring halfway through for even cooking.
Let the granola cool completely before transferring it to an airtight container. Store at room temperature or in the fridge for up to 2 weeks.

FAQ

Yes — simply replace the maple syrup with sugar-free sweeteners like monk fruit syrup or erythritol syrup. Keep in mind the flavor and texture will be slightly different.

Absolutely. Cocoa powder will work just as well, though cacao powder has a richer, more intense chocolate flavor and more antioxidants and less sugar.

Bake it at a slightly lower temperature (300°F) for a longer time, try 30–35 minutes. Let it cool completely before breaking it into clusters.

Serving Ideas

Sprinkle over yogurt with fresh berries for a quick breakfast.
Layer into a parfait with Greek yogurt and banana slices.
Enjoy as a healthy snack straight from the jar.

Ingredients

2 cups organic gluten free rolled oats
1/2 cup mixed chopped nuts, walnuts, sunflower seeds, pumpkin seeds
1/4 cup dark semi-sweet chocolate chips
1/4 cup unsweetened raw cacao powder
1/3 cup unsweetened shredded coconut
1/3 cup maple syrup
1/3 cup melted coconut oil
1 teaspoon vanilla extract
a pinch of salt

Instructions

Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper.
In a large bowl, combine rolled oats, walnuts, sunflower seeds, coconut flakes, raw cacao powder, and salt.
In a small saucepan (or microwave-safe bowl), melt the coconut oil. Stir in the maple syrup and vanilla extract. Pour this mixture over the dry ingredients and toss until everything is evenly coated.
Spread the granola evenly on the prepared baking sheet. Bake for 25-30 minutes. Let it cool completely before breaking it into clusters.
Let the granola cool completely before transferring it to an airtight container. Store at room temperature for up to 2 weeks.