Dark Chocolate Granola
This Dark Chocolate Granola is for the chocolate lovers who still want to start the day feeling nourished. It’s rich, crunchy, and just sweet enough—perfect on yogurt, smoothie bowls, or by the handful. Think of it as your favorite chocolate bar, turned breakfast-friendly. Made with cocoa, oats, nuts, and real dark chocolate, this granola hits that cozy-satisfying-sophisticated sweet spot.
Not looking for a Dark Chocolate Granola? My Almond Vanilla Granola recipe is well-loved by blog readers by you and is super simple to make!
💞 Why You'll Love This Recipe
- Chocolate for breakfast—need we say more?
- Made with whole ingredients and customizable to your pantry.
- Great for meal prep and makes a sweet little gift in a jar.
- That mix of cocoa and real chocolate chunks = true dark chocolate flavor.
Jump to:
Ingredients
- Old-fashioned rolled oats
- Mixed nuts and seeds (almonds, walnuts, sunflower seeds, etc.)
- Unsweetened cocoa powder
- Honey or maple syrup
- Coconut oil or olive oil
- Brown sugar or coconut sugar
- Vanilla extract
- Salt
- Dark chocolate chips or chunks (70% cocoa or higher)
- Optional: Dried cherries, cranberries, or raisins
See recipe card for quantities.
How to Make Dark Chocolate Granola
Step 1: Prep Dry Ingredients
Preheat oven to 325°F (165°C). Line a large baking sheet with parchment paper.
In a large bowl, stir together oats, nuts/seeds, cocoa powder, and salt.
Step 2: Combine Wet Ingredients
In a small bowl, whisk melted oil, honey or maple syrup, sugar, and vanilla.
Step 3: Combine and Bake
Pour wet ingredients over dry and stir until fully coated.
Spread mixture evenly on the baking sheet and bake for 20–25 minutes, stirring halfway through.
Step 4: Cool and Add More!
Let cool completely on the pan—it will crisp up as it cools. You can add some chocolate chips as soon as you take it out if you want them to melt a little.
Stir in chocolate chunks and dried fruit if using.
Hint: Let the Dark Chocolate Granola cool completely before stirring in the chocolate—this helps keep it in chunks rather than melting into the mix.
⭐ Top Tips
Double the batch and store half in the freezer—you’ll thank yourself on a busy morning.
Substitutions and Variations
Substitutions
- Sweetener: Use maple syrup for a vegan version or agave if that's your go-to.
- Oil: Olive oil gives a subtle savory twist, while coconut oil adds a gentle sweetness.
- Nuts/Seeds: Swap with whatever you have—pecans, hazelnuts, or pumpkin seeds work well.
- Add-ins: Chopped dried apricots, shredded coconut, or even espresso powder for a mocha vibe.
Variations
- Mocha Granola: Add 1 teaspoon instant espresso powder to the dry mix.
- Spiced Chocolate Granola: Add ½ teaspoon cinnamon or a pinch of cayenne for warmth.
- Nut-Free Version: Use sunflower and pumpkin seeds instead of nuts.
Storage
Store Dark Chocolate Granola in an airtight container at room temperature for up to 2 weeks. For longer freshness, refrigerate for up to a month or freeze in a zip-top bag.
More Recipes
Looking for other easy rolled oat recipes? These are my favorites!
Serving Suggestions
Serve this with some other breakfast options!
📖 Recipe
Dark Chocolate Granola
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup nuts or seeds. Can be a mix of almonds, walnuts, sunflower seeds, or your favorites
- ½ cup cocoa powder unsweetened
- ¼ cup maple syrup or honey
- ¼ cup coconut oil melted or olive oil
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup dark chocolate chips at least 70% cocoa
- ¼ cup dried fruit optional; raisins, cranberries, or cherries
Instructions
- Preheat the oven: Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
- Mix the dry ingredients: In a large mixing bowl, combine the rolled oats, nuts and seeds, cocoa powder, and salt. Stir until everything is evenly distributed.
- Add the wet ingredients: In a separate small bowl, whisk together the melted coconut oil (or olive oil), honey (or maple syrup), brown sugar, and vanilla extract until smooth and combined.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry mixture and stir until the oats and nuts are evenly coated.
- Bake: Spread the granola mixture evenly on the prepared baking sheet in a thin layer. Bake for 20-25 minutes, stirring halfway through to ensure even baking. Keep an eye on it to prevent burning, especially around the edges.
- Cool down: Once the granola is golden and crispy, remove it from the oven and let it cool completely on the baking sheet. This will allow the granola to harden and become crunchy.
- Add chocolate: Once the granola is cool, sprinkle the dark chocolate chips or chunks over the granola and gently stir them in. If you're adding dried fruit, now is the time to mix it in as well.
- Store: Store the granola in an airtight container at room temperature for up to 2 weeks (or in the fridge for longer freshness).
