Today I’m sharing one of my all-time favorite granola recipes, and trust me, it’s too good to keep to myself! If you’ve been following the blog for a while, you know how much I love granola. I eat it every day, and there’s always a homemade stash in my kitchen. While I’ve already shared one of my favorite Homemade Granola Recipe (Sugar Free) I honestly can’t pick a favorite anymore because this Chocolate and Coconut Granola Recipe is just as amazing—if not better!
Ever since I learned to make homemade granola, I’ve never bought store-bought again. A few days ago, while browsing through some food blogs, I stumbled upon a granola recipe that featured coconut and cocoa—two ingredients I absolutely adore. That’s when I decided to stop putting it off and finally make it at home. Let me tell you, it turned out so good. It’s super crunchy, not overly sweet, and the cocoa adds this slightly bitter note that makes it irresistible.
I made the recipe exactly as I describe below, but feel free to swap in whatever cereals, nuts, or dried fruits you have on hand. ! And if you don’t have coconut oil, you can substitute it with another oil, but trust me, it’s worth having in your pantry. It’s so tasty!
Ingredients and Substitutions
- Rolled Oats also called old fashioned oats.
- Shredded Coconut: I used sweetened shredded coconut, but you can use unsweetened if you prefer.
- Chopped pecans (or any nuts you like)
- Chia seeds
- Flax seeds
- Coconut oil
- Honey
- Cocoa powder
- Vanilla extract
Instructions:
Preheat the oven to 350°F (180°C) and line a baking sheet. Mix oats, coconut, almonds, chia, and flax seeds in a bowl. Heat coconut oil, honey, cocoa, and vanilla in a saucepan until just boiling, then pour over the dry ingredients and mix. Spread on the baking sheet and bake for 25 minutes, stirring halfway through. Stir and bake for an additional 10 minutes, stirring every few minutes. Let cool completely before enjoying.
Chocolate Coconut Granola Recipe
Ingredients
- 2 cups rolled oats
- 1 cup shredded coconut I used sweetened
- 1 cup chopped pecans or any nuts you like
- 1/4 cup chia seeds
- 1/4 cup flax seeds
- ⅓ cup coconut oil
- ⅓ cup honey
- ⅓ cup cocoa powder
- 1 tbsp vanilla extract
Instructions
- Preheat your oven to 350°F (180°C) and line a large baking sheet with parchment paper.
- In a large bowl, mix the oats, coconut, pecans, chia, and flax seeds until well combined.
- In a small saucepan, combine the coconut oil, honey, cocoa, and vanilla. Heat over low heat until it just starts to boil (about 1 minute), then remove from heat.
- Pour the liquid mixture over the dry ingredients and stir until everything is well coated.
- Spread the mixture evenly on the prepared baking sheet and bake for 25 minutes, stirring halfway through.
- After 25 minutes, stir the granola again and return it to the oven for an additional 10 minutes, stirring every 3-4 minutes to prevent burning. Keep an eye on it—the last 10 minutes are crucial to get that perfect crunch without burning. Take a little taste test each time you stir to check if it’s crispy enough.
- Once it’s done, let it cool completely before enjoying. The granola will get even crunchier as it cools.
Notes
How to Serve:
This granola is a versatile gem! Serve it with yogurt for a quick breakfast or mix it into your smoothie bowls. It’s also a fantastic snack all on its own! I like to keep it on hand for busy mornings or when I need a little something sweet and satisfying.
How to Store:
Once your granola is completely cooled, transfer it to an airtight container. It should stay fresh for up to two weeks at room temperature (if it lasts that long!).
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Did you try this granola recipe or put your own spin on it? I’d love to see it! Share your creations with me on Instagram @TastyRecollections, and don’t forget to tag me! If you want more delicious recipes like this delivered straight to your inbox, be sure to sign up for my email newsletter. I share all my favorite family recipes, tips, and tricks—you won’t want to miss it!
Recipe Inspiration
This recipe was adapted from Cozinha Fresh.
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