Homemade chocolate granola combines rolled oats, walnuts, cocoa and honey for a naturally sweet, crunchy snack or breakfast. This easy, customizable recipe yields clusters that are perfect with milk, stirred into yogurt or a smoothie, or eaten straight from the jar. Because it stores well, make a large batch to enjoy over several weeks.
Many store-bought chocolate granolas include additives and extra sugars. This simple homemade version uses rolled oats and walnuts, lightly sweetened with honey and flavored with cocoa, so you control every ingredient. It works equally well as a breakfast, snack or dessert.
Why you’ll love this healthy granola recipe
- Nutritious. Oats and walnuts provide fiber, healthy fats and protein to help fuel your day.
- Naturally sweetened. Honey adds gentle sweetness without processed syrups or refined sugar.
- Simple and fast. The recipe is straightforward and quick to make, and it’s easy to customize with your favorite add-ins.
Chocolate granola ingredients
- Oats – Old-fashioned rolled oats give the best texture; use certified gluten-free oats if needed.
- Walnuts – A mix of halves and chopped walnuts creates a pleasing bite. Almonds or pecans work as substitutes.
- Cocoa powder – Regular or dark cocoa both deliver rich chocolate flavor.
- Oil – Coconut oil or melted butter helps crisp the granola.
- Honey – Local honey is great; maple syrup is an easy swap.
- Salt – A pinch of kosher salt brightens the flavors.
- Chocolate – Finely shredded chocolate melts evenly for drizzling; chocolate chips are fine too.
How to make chocolate granola
- Prep. Preheat the oven to 315°F (157°C) and line a rimmed baking sheet with parchment paper.
- Combine dry ingredients. In a large bowl, stir together the rolled oats, walnuts and cocoa powder.
- Make the glaze. Warm honey and coconut oil (or butter) in a small saucepan just to a boil, then remove from heat.
- Coat the oats. Pour the honey–oil mixture over the dry ingredients and stir until evenly coated. Spread the mixture in an even layer on the prepared baking sheet and gently press down with a spatula. Sprinkle with salt.
- Bake. Bake for 15 minutes, remove and stir, then press back into an even layer and bake another 15 minutes. Allow the granola to cool completely on the sheet.
- Add chocolate. Melt the shredded chocolate in 30-second intervals in the microwave, stirring between each interval. Drizzle the melted chocolate over the cooled granola and let it set (about 20–30 minutes) before breaking into clusters.
- Store. Transfer to an airtight container. The granola keeps well for several weeks in the pantry and can be frozen for longer storage.
Tips for best results
- Line the pan with parchment for easy removal and cleanup.
- Use an airtight container—glass or sturdy plastic—to keep the granola crisp and fresh.
- Don’t skip the oil or butter; the fat creates crisp clusters.
- Press the mixture firmly into the pan before baking to encourage chunkier clusters.
- For looser granola, stir more frequently while baking; for bigger clusters, press and avoid stirring too much.
- Customize with seeds, other nuts, dried fruit or coconut flakes after baking.
- Add a pinch of cinnamon for warmth or a touch more honey if you prefer sweeter granola.
- Watch the oven closely toward the end of baking to prevent burning.
Frequently asked questions
Granola can be part of a healthy diet, but portions matter. A reasonable serving is about 1/3 cup. This recipe yields roughly 12 servings, depending on cluster size and how generously you portion it.
Customize with sunflower seeds, pepitas, shredded coconut, dried fruit or a spoonful of nut butter mixed in after baking. Toasted nuts and seeds add extra crunch and flavor.
Use granola like cereal with milk, sprinkle it over yogurt or chia pudding, layer it in parfaits, or enjoy it by the handful as a satisfying snack.
Store in an airtight container at room temperature for up to a month. For longer storage, freeze in a sealed container for up to six months.
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 this homemade chocolate granola. If you try the recipe, leave feedback and a rating so others can discover it!
Homemade Chocolate Granola
Ingredients
- 2 cups old-fashioned rolled oats
- 2 cups walnuts (1 cup halves and 1 cup chopped)
- 1/4 cup cocoa powder
- 1/4 cup coconut oil or butter
- 1/4 cup honey
- 1/2 tsp salt
- 1/2 cup finely shredded chocolate or chocolate chips
Instructions
- Preheat the oven to 315°F (157°C) and line a rimmed baking sheet with parchment paper.
- Combine the rolled oats, walnuts and cocoa powder in a large bowl.
- Heat the honey and coconut oil (or butter) in a small saucepan until it just reaches a boil. Remove from heat and pour over the dry ingredients, stirring until evenly coated. Spread the mixture in an even layer on the prepared sheet and press gently with a spatula. Sprinkle with salt.
- Bake for 15 minutes, remove and stir, then press back into an even layer and bake another 15 minutes. Allow the granola to cool completely on the baking sheet.
- Melt the shredded chocolate in 30-second microwave intervals, stirring between each interval. Drizzle the melted chocolate over the cooled granola and let it set for 20–30 minutes before breaking into clusters.
- Store in an airtight container for up to one month, or freeze for longer storage.
Notes
- Line the baking tray with parchment for easy cleanup.
- Use an airtight container to preserve freshness and crunch.
- Do not omit the fat (oil or butter); it creates the crispy texture.
- Press the granola into the pan for chunkier clusters; stir more often for looser pieces.
- Customize with extra nuts, seeds, dried fruit, coconut or spices like cinnamon.
- Keep an eye on the oven during baking to prevent burning.
Nutrition
Calories: 280 kcal | Carbohydrates: 24 g | Protein: 5 g | Fat: 20 g | Saturated Fat: 7 g | Fiber: 3 g | Sugar: 11 g