This Dark Chocolate Granola comes together in 30 minutes with wholesome ingredients and has just the right amount of sea salt to enhance the flavor of the chocolate.
Now you get to eat chocolate for breakfast with this healthy and crave-worthy Dark Chocolate Granola. I love the pairing of sea salt with chocolate so I've included a good amount of sea salt in this recipe because the salt really enhances the flavor of the chocolate. My kids who don't love coconut or nuts couldn't stop eating this granola - I'm convinced kids will eat just about anything when it's coated in chocolate. Whether you're looking for a breakfast, snack or healthy dessert, this granola is sure to satisfy your craving!
For other easy breakfast and snack ideas, try my No-Bake Peanut Butter Granola Bars or this Savory Cottage Cheese Bowl.
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Ingredients
Here's what you need to make Dark Chocolate Granola:
- sea salt
- sugar
- shredded coconut
- agave
- cocoa powder
- sliced almonds
- chia seeds
- coconut oil
- dark chocolate chips
- rolled oats
See recipe card for quantities.
Instructions
Here's how to make Dark Chocolate Granola:
In a bowl, stir together the rolled oats, sliced almonds, cocoa powder, shredded coconut, sugar, chia seeds and salt..
Add the agave and coconut oil to a separate microwave-safe bowl. Microwave at 30-second intervals, stirring in between, until the coconut oil has melted. (Alternatively, melt the coconut oil and agave in a small saucepan over medium-low heat.)
Pour the melted agave and coconut oil into the bowl with the stirred dry ingredients. Give everything a good stir.
Spread the granola mixture onto a sheet pan lined with parchment paper. Bake at 350 for 20 minutes, stirring halfway through. Allow the granola to fully cool, then break it into pieces and add the chocolate chips. Store in an airtight container at room temperature for up to 2 weeks.
Substitutions
Want to substitute an ingredient in Dark Chocolate Granola? Here's how:
- Rolled oats - use an equal amount of quick oats in place of the rolled oats.
- Sliced almonds - use an equal amount of a different chopped nut such as walnuts or pecans.
- Sugar - use an equal amount of other dry sugar such as brown sugar or coconut sugar.
- Agave - use an equal amount of a different liquid sweetener such as maple syrup or honey.
Variation
Try one of these variations of Dark Chocolate Granola:
- Gluten-free - double check the label to ensure that your oats are indeed gluten-free.
- Vegan - use vegan chocolate chips.
- Coconut - double the amount of shredded coconut to add a more pronounced coconut flavor to the granola.
Equipment
This equipment comes in handy when making Dark Chocolate Granola:
Storage
Store Dark Chocolate Granola in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 1 month.
Top tip
This Dark Chocolate Granola makes a great gift when displayed in cute jars or containers.
FAQ
Eat Dark Chocolate Granola plain as an easy snack. Serve it as a topping for yogurt for something more balanced and filling, or eat it like cereal, in a bowl with your favorite variety of milk for a light meal.
Recipe
Dark Chocolate Granola
Equipment
Ingredients
- 3 cups rolled oats
- 1 cup sliced almonds
- ⅓ cup shredded coconut
- ⅓ cup cocoa powder
- 3 Tablespoons sugar
- 2 Tablespoons chia seeds
- ¾ teaspoon sea salt
- ½ cup agave
- ¼ cup coconut oil
- ½ cup dark chocolate chips
Instructions
- Preheat the oven to 350.
- In a bowl, stir together the rolled oats, sliced almonds, cocoa powder, shredded coconut, sugar, chia seeds and salt.
- Add the agave and coconut oil to a separate microwave-safe bowl. Microwave at 30-second intervals, stirring in between, until the coconut oil has melted. (Alternatively, melt the coconut oil and agave in a small saucepan over medium-low heat.)
- Pour the melted agave and coconut oil into the bowl with the stirred dry ingredients. Give everything a good stir.
- Spread the granola mixture onto a sheet pan lined with parchment paper. Bake at 350 for 20 minutes, stirring halfway through.
- Allow the granola to fully cool, then break it into pieces and add the chocolate chips. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition
Food safety
- Never leave cooking food unattended
Shannon
Chocolate for breakfast? I’m in!