Dark Chocolate Granola Recipe
Homemade dark chocolate granola — crunchy clusters of toasted oats, nuts, seeds and rich dark chocolate, lightly sweetened with maple syrup. Perfect for breakfast, yogurt bowls, snack jars, or as an indulgent topping. Easy to customize, gluten-free friendly, and ideal for make-ahead batch prep.
Ingredients
- 4 cups old-fashioned rolled oats
- 1 cup chopped nuts almonds, pecans, or walnuts, toasted
- 1/2 cup unsweetened coconut flakes optional, toasted
- 1/2 cup pumpkin seeds or sunflower seeds toasted
- 1/2 cup unsweetened dark cocoa powder sifted or well-whisked
- 1/2 cup pure maple syrup or honey for non-vegan
- 1/3 cup neutral oil refined coconut oil, avocado oil, or light olive oil
- 2 tbsp unsweetened applesauce optional — helps bind
- 1 tsp pure vanilla extract
- 1/2 tsp fine sea salt plus flaky sea salt for finishing
- 1/2 tsp ground cinnamon optional
- 6 –8 oz dark chocolate bar coarsely chopped (60–75% cacao recommended)
- Optional add-ins fold in after baking:
- 1/2 cup dried cherries or cranberries
- 1/2 cup cacao nibs or chocolate chips dairy-free if vegan
- Zest of 1 orange optional, for chocolate-orange variation
Instructions
- Preheat the oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper or a silicone mat.
- (Optional) Toast the nuts and seeds: spread the chopped nuts and seeds on a baking sheet and toast 8–10 minutes until aromatic and lightly golden. Remove and let cool.
- In a large bowl, whisk together the rolled oats, cocoa powder, cinnamon (if using) and fine sea salt until evenly combined (break up any cocoa lumps). Add the toasted nuts, coconut flakes and seeds; toss to combine.
- In a small saucepan over low heat, warm the oil, maple syrup (or honey) and applesauce just until fluid and combined — do not boil. Remove from heat and stir in vanilla extract.
- Pour the warm liquid over the dry ingredients. Fold gently with a spatula until everything is evenly coated. For chunkier clusters, stir as little as possible.
- Transfer the coated mixture to the prepared baking sheet. Spread into an even layer and press firmly with the back of a spatula (pressing creates larger clusters).
- Bake 20–30 minutes, rotating the pan halfway through for even toasting. Watch carefully so the cocoa doesn’t darken too quickly — you want fragrant, toasted oats, not burned ones.
- Remove the pan from the oven and immediately scatter the chopped dark chocolate over the warm granola. Let sit 1–2 minutes so a portion softens; gently fold a few times if you want some pockets of melted chocolate. For distinct chunks, wait until granola is completely cool before adding chocolate.
- Cool the granola completely on the baking sheet (about 1 hour). Break into clusters by hand or with a spatula. Finish with a few flakes of sea salt, if desired.
- Store cooled granola in an airtight container at room temperature (see Notes) or freeze for longer storage.
Notes
- Clusters vs. crumb: Press mixture into the pan before baking and avoid stirring frequently during bake for large clusters. Stir more during baking for looser granola.
- Chocolate handling: Add chopped chocolate while granola is warm for partially melted pockets; add when cool for intact chunks.
- Sweetness: Start with 1/2 cup maple syrup and adjust next time if you want it sweeter or less sweet. Dark chocolate offsets sweetness — taste and tweak.
- Oats: Use old-fashioned rolled oats for best texture. Quick oats will become powdery; steel-cut oats won’t crisp properly.
- Nut-free: Replace nuts with extra seeds (pumpkin, sunflower, hemp).
- Vegan: Use maple syrup and dairy-free chocolate.
- Storage: Airtight container at room temperature for up to 2 weeks (keep away from humidity). Refrigerate up to 4 weeks or freeze up to 3 months. Re-crisp frozen/thawed granola in a 300°F oven for 5–8 minutes if needed.
- Make-ahead gift tip: Fill sterilized jars, add a ribbon and a small label with serving suggestions and a “Best by” date (2–3 weeks at room temp).
- Nutrition note: Granola is calorie-dense—watch portion size. See Recipe Card Info for an estimate.