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Homemade chocolate granola is made with rolled oats, walnuts, cocoa and honey for a touch of sweetness. This healthy, simple granola recipe is easy to make and customize. Serve walnut granola with milk, sprinkle it over yogurt or a smoothie or eat it by the handful. Chocolate granola keeps for months, so make a big batch to enjoy again and again.
Storebought chocolate granola may contain questionable ingredients, and this simple granola recipe is so easy to make at home. Oat and walnut granola is lightly sweetened with honey and cocoa, so it tastes great and is great for you. You can’t go wrong with this homemade chocolate granola. It makes a tasty breakfast, dessert or snack.
If you love chocolate and oats, you’ll love my Baked Chocolate Oatmeal or my Chocolate Overnight Oats.
Why You’ll Love This Healthy Granola Recipe
- It’s healthy. Oats and walnuts are heart-healthy and add protein to provide an energy boost.
- It’s naturally sweetened. Just a touch of honey sweetens this granola: no high fructose corn syrup or processed sugar.
- It’s so easy. Make flavorful homemade chocolate granola in minutes and know exactly what you are eating.
Chocolate Granola Ingredients
- Oats – We are using old fashioned rolled oats. If you are gluten free, look for certified gluten free oats.
- Walnuts – Use a combination of walnut halves and chopped walnuts for the best texture. Substitute almonds, pecans or your favorite nuts.
- Cocoa Powder – Use regular or dark cocoa powder.
- Oil – Select coconut oil or melted butter.
- Honey – Local honey is a great option. Replace with real maple syrup if desired.
- Salt – Kosher salt will bring out the flavor of all the ingredients.
- Chocolate – Finely shredded chocolate will melt easier, but you can also use chocolate chips.
How To Make Chocolate Granola
- Prepare the equipment. Preheat oven to 315 degrees F and line a baking sheet with parchment paper.
- Make the oat and walnut granola mixture. Place rolled oats, walnuts, and cocoa powder into a large bowl. Stir together and set aside. Into a small saucepan, add honey and coconut oil. Bring to a boil. Once it starts boiling, take off the heat. Pour the sauce mixture into the dry ingredient mixture. Stir until all dry ingredients are well-coated. Spread mixture in an even layer on a rimmed baking sheet; gently press with a rubber spatula. Sprinkle the salt on top.
- Bake the granola. Bake for 15 minutes. Remove from oven and stir the granola. Press back in an even layer. Bake for another 15 minutes. Remove from oven and let cool completely.
- Add the chocolate. Melt shredded chocolate in a microwave oven in 30-second increments. Stir in between. Once it’s all melted, drizzle the cooled granola.
- Set and store. Let the chocolate set completely before breaking granola into chunks (at least 20-30 minutes). Store in an airtight container for up to a month.
Tips To Make Homemade Chocolate Granola
- Line your baking tray with parchment paper for easy removal.
- Always store granola in an airtight container rather than a ziplock bag for the freshest flavor.
- The oil or butter is what makes the granola crispy. Do not eliminate the fat.
- This recipe keeps well, so double it if you love granola.
- Press the granola into the pan. This will help the clusters to form.
- Let the granola cool completely before breaking into clusters.
- If you prefer looser granola, stir it more frequently while baking.
- Add in other nuts, seeds, dried fruits or coconut flakes.
- Add a bit of cinnamon for a warm flavor.
- Add a bit more honey if you prefer a sweeter granola.
- Stay close by so you don’t burn the granola.
Frequently Asked Questions
Granola has some great health benefits. Depending on the recipe, granola contains heart-healthy ingredients and protein. It can be easy to eat more granola than you should, so watching your portion sizes is essential. Approximately ⅓ cup is an appropriate portion size. This recipe makes 12 servings.
Granola is so easy to customize. Mix in sunflower seeds, pepitas, shredded coconut, dried fruit, or a few tablespoons of nut butter. The sky is the limit!
Granola can be topped with milk and eaten similarly to cereal. Sprinkle granola over yogurt for a crunchy breakfast, mix it into a smoothie or layer a fruit and yogurt parfait. Grab a handful of granola when you need a snack that’s crunchy, a little salty and not overly sweet.
This simple granola recipe will keep in an airtight container in the pantry for 2-3 months.
You can freeze homemade granola for up to 6 months. It is best to store it in an airtight container rather than a freezer bag which is more susceptible to freezer burn.
When serving granola as part of a healthy breakfast you can round out the meal by serving it over yogurt, parfaits, chia puddings or eat it by the handful.
More Oatmeal Recipes
- Banana Baked Oatmeal Cups
- Peanut Butter Banana Oatmeal
- Strawberry Oatmeal Breakfast Bars
- How to Make Baked Oats {3 Ways}
- Apple Cinnamon Baked Oatmeal Cups
I hope you enjoy all the recipes I share with you, including this delicious homemade chocolate granola recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Homemade Chocolate Granola
Ingredients
- 2 cups old fashioned rolled oats
- 2 cups walnuts, 1 cup halves and 1 cup chopped
- ¼ cup cocoa powder
- ¼ cup coconut oil, or butter
- ¼ cup honey
- ½ tsp salt
- ½ cup finely shredded chocolate, or chocolate chips
Instructions
- Preheat oven to 315 degrees F and line a baking sheet with parchment paper.
- Place rolled oats, walnuts, and cocoa powder into a large bowl. Stir together and set aside.
- Into a small saucepan, add honey and coconut oil. Bring to a boil. Once it starts boiling, take off the heat. Pour the sauce mixture into the dry ingredient mixture. Stir until all dry ingredients are well-coated. Spread mixture in an even layer on a rimmed baking sheet; gently press with a rubber spatula. Sprinkle the salt on top.
- Bake for 15 minutes. Remove from oven and stir the granola. Press back in an even layer. Bake for another 15 minutes. Remove from oven and let cool completely.
- Melt shredded chocolate in a microwave oven in 30-second increments. Stir in between. Once it’s all melted, drizzle the cooled granola. Let the chocolate set completely before breaking granola into chunks (at least 20-30 minutes).
- Store in an airtight container for up to a month.
Notes
- Line your baking tray with parchment paper for easy removal.
- Always store granola in an airtight container rather than a ziplock bag for the freshest flavor.
- The oil or butter is what makes the granola crispy. Do not eliminate the fat.
- This recipe keeps well, so double it if you love granola.
- Press the granola into the pan. This will help the clusters to form.
- Let the granola cool completely before breaking into clusters.
- If you prefer looser granola, stir it more frequently while baking.
- Add in other nuts, seeds, dried fruits or coconut flakes.
- Add a bit of cinnamon for a warm flavor.
- Add a bit more honey if you prefer a sweeter granola.
- Stay close by so you don’t burn the granola.
