Chocolate Coconut Granola Recipe for Crunchy Homemade Clusters

Rich, seriously chocolaty granola with a hint of coconut — a batch you’ll want to make weekly and sprinkle on everything.

Why you’ll love it

This chocolate coconut granola delivers deep cocoa flavor balanced by bright coconut notes throughout. It bakes up crisp with large, satisfying clusters, so it’s delicious straight from the jar as a snack. It also makes a decadent topping for yogurt or ice cream when you want something indulgent.

Key ingredients

• Oats — Use old-fashioned (rolled) oats for the best texture and cluster formation.
• Coconut — Unsweetened shredded coconut gives more pronounced coconut flavor than the sweetened version. For extra depth, add a teaspoon of coconut extract.
• Chocolate — Natural or Dutch-process cocoa powder works for the base. Finish with dark chocolate chunks or your preferred chocolate for melty pockets and texture.
• Sweetener — A combination of granulated sugar and pure maple syrup produces the best crispness and sweetness balance. Avoid replacing too much granulated sugar with liquid sweeteners if you want firm clusters. Brown sugar can be used as an alternative.

How to make

1. Preheat the oven to 325°F (165°C).
2. In a large bowl, combine the oats, shredded coconut, cocoa powder, and salt.
3. In a smaller bowl, whisk together the granulated sugar, melted coconut oil, maple syrup, vanilla extract, and optional coconut extract.
4. Pour the wet mixture into the dry ingredients and stir until the oats are evenly coated.
5. Spread the granola in a single layer on a rimmed baking sheet. Bake for 20 minutes total, stirring once at the 10-minute mark.
6. Add about one third of the chocolate chunks to the granola and bake 5 more minutes. Stir, then turn the oven off and leave the granola inside with the door cracked for about 45 minutes so it hardens into large clusters.
7. Remove from the oven, let cool completely, break into clusters, and stir in the remaining chocolate chunks.

Storage

Store cooled granola in an airtight container in a dry place. It stays crisp for up to two weeks.

Recipe Card

Chocolate Coconut Granola

Amanda Powell

Crisp, chocolatey coconut granola with large clusters

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Prep Time 8 minutes mins

Cook Time 25 minutes mins

Total Time 33 minutes mins

Course Breakfast

Cuisine American

Servings 24

Calories 165 kcal

Ingredients

  

• 3 cups old fashioned oats
• 1 ½ cups unsweetened shredded coconut
• ¾ cups cocoa powder natural or Dutch cocoa
• ¼ teaspoon salt
• ½ cup granulated sugar
• ⅓ cup melted coconut oil
• ⅓ cup maple syrup or your favorite liquid sweetener
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract optional, but recommended
• ⅔ cups chocolate chunks

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Instructions

 

• Preheat the oven to 325 degrees F.
• In a large bowl, mix together the oats, coconut, cocoa powder, and salt.
• In a smaller bowl, whisk together the sugar, oil, maple syrup, vanilla extract, and coconut extract.
• Pour the liquid ingredients into the dry ingredients and mix until the oats are fully coated.
• Spread the mixture on a rimmed baking sheet and bake for 10 minutes. Stir, then bake another 10 minutes.
• Add about one third of the chocolate to the warm granola, bake 5 more minutes, then stir briefly to combine.
• Turn the oven off and leave the granola inside with the door cracked for about 45 minutes to set large clusters. Remove, cool completely without stirring, then add the remaining chocolate chunks.

Nutrition

Calories: 165kcalCarbohydrates: 20gProtein: 3gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 0.3mgSodium: 28mgPotassium: 147mgFiber: 3gSugar: 9gVitamin A: 2IUVitamin C: 0.1mgCalcium: 18mgIron: 1mg

Keyword chocolate, coconut, granola

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