Dark Chocolate Granola

Ingredients

• 250 g (3 heaped cups)rolled oats
• About 120 g (1 cup)chopped raw nuts, such as pecans, walnuts, cashews or almonds; or more rolled oats
• 2–3 tbsp (about 20–30 g)chia seeds; or flaxseeds
• 27 g (⅓ cup)Dutch-process dark cocoa powder
• 80 g (⅓ cup, packed)dark brown sugar
• 1 tspinstant espresso powder
• 1 tspfine sea salt
• ¾ tspground cinnamon
• ⅛ tsp eachchilli powder, nutmeg and allspice
• 120 ml (½ cup)pure maple syrup, not pancake syrup
• 120 ml (½ cup), meltedcoconut oil
• 1½ tsppure vanilla extract
• 25 g (½ cup)unsweetened coconut flakes
• 1–4 tbsp (15–60 ml), optionalhoney
• About 130 g (¾ cup)chocolate chips or chunks, milk, semi-sweet, dark or white, or a combination
• About 75 g (½ heaped cup), optionaldried fruit

Instructions

1. 1

   Preheat the oven

   Position a rack in the centre of the oven and heat it to 163°C (325°F). Line a large, rimmed baking tray—about 28 × 43 cm (11 × 17 inches)—with a silicone baking mat or baking paper.

2. 2

   Mix the dry ingredients

   In a large bowl, combine the oats, nuts, chia seeds, cocoa powder, brown sugar, espresso powder, salt, cinnamon, chilli powder, nutmeg and allspice. Stir until evenly mixed.

3. 3

   Mix the liquid ingredients

   Whisk the maple syrup, melted coconut oil and vanilla extract together vigorously in a jug or bowl.

4. 4

   Combine the mixtures

   Pour the liquid mixture over the dry ingredients and stir with a rubber spatula until everything is coated.

5. 5

   Bake the granola

   Spread the mixture in an even layer on the prepared tray. Bake on the middle rack for 20 minutes.

6. 6

   Add coconut and bake

   Take the tray out and scatter the coconut flakes over the granola. Stir, bringing the mixture from the edges into the middle and pushing the middle outwards. Spread it out again and press gently with a spatula, then bake for 10 minutes.

7. 7

   Drizzle with honey

   Remove the tray and press the granola down again. Drizzle the honey evenly over it, if using, then bake for another 5–10 minutes.

8. 8

   Add the mix-ins

   Place the tray on a wire rack. If using dried fruit, scatter it over the granola and press gently with a spatula. For soft, melty chocolate, add half the chocolate now; for more distinct chips, wait until the granola has cooled. Leave the granola to cool completely on the tray, about 45 minutes, without stirring. Break it into pieces and mix in the remaining chocolate and any other desired mix-ins.

9. 9

   Serve the granola

   Serve with yoghurt or milk, over a smoothie bowl, or on its own as a snack.

What is dark chocolate granola?

Granola is a baked mixture of oats and other ingredients, commonly served for breakfast or as a snack. This cocoa-rich version draws on the American tradition of toasted oat clusters, pairing chocolate flavours with nuts, seeds and dried fruit.

Cocoa, espresso and a little spice give the oats depth, while maple syrup and coconut oil help bind and toast them. Pressing the mixture down during baking and leaving it undisturbed as it cools helps form clusters.

Nutrition and macros by portion

The nutrition label shows one serving as written: 146 calories, 1g protein, 16g carbs, 9g fat.

The oats and brown sugar supply most of the carbohydrate, while coconut oil, nuts and chocolate contribute much of the fat. Nuts, oats and chia seeds also add some protein, though the supplied per-serving figure lists 1 g. Pair a serving with yoghurt or milk and fruit for a more balanced breakfast.

Choosing the ingredients

Oats and nuts: Rolled oats provide the base, while chopped nuts add crunch. Use a mixture of nuts if you like, or replace them with more oats as the recipe allows.

Cocoa and espresso: Dutch-process cocoa gives the granola its dark chocolate character. Espresso powder deepens that flavour without turning the mixture into coffee granola.

Sweeteners and oil: Maple syrup and brown sugar sweeten the oat mixture, and coconut oil helps coat it. Honey is optional and is drizzled over the granola near the end of baking.

How to get clusters

Coating: Stir the liquid ingredients thoroughly through the dry mixture so the oats are evenly coated before baking. Spread the mixture in a level layer rather than piling it up.

Pressing: After stirring in the coconut, press the granola gently into the tray, then press it again before adding honey. These steps help the mixture bake as a connected layer.

Watch the final bake

The granola gets a final 5–10 minutes in the oven after the honey is added. Check it during this interval, as the cocoa-darkened colour can make browning harder to judge.

It may still feel soft when it comes out of the oven. Let it cool completely on the tray before breaking it up; it firms as it cools.

When to add the chocolate

For pockets of softened chocolate, scatter half the chips or chunks over the granola as soon as it leaves the oven. The residual heat will soften them.

For chocolate pieces that keep their shape, wait until the granola is fully cool before adding the chocolate. Dried fruit is scattered over the warm granola before cooling.

Serving ideas

With yoghurt: Spoon the clusters over plain or lightly sweetened yoghurt for a breakfast with contrasting creamy and crunchy textures.

With milk: Serve it in a bowl with milk, or sprinkle it over a smoothie bowl. It also works as a snack straight from the container.

Recipe notes & tips

• Chop larger nuts into similar-sized pieces so they distribute more evenly through the oats.
• Whisk the maple syrup, oil and vanilla until they are well combined before adding them to the dry ingredients.
• Spread the mixture evenly across the tray to help it bake at a consistent rate.
• Stir the granola when instructed, but avoid disturbing it while it cools so clusters can set.
• Choose when to add the chocolate based on whether you prefer softened pockets or defined chips.
• Check the granola during the last 5–10 minutes of baking to avoid over-toasting.

Variations

• Change the nuts: Use pecans, walnuts, cashews or almonds, or combine several types.
• Swap the seeds: Replace the chia seeds with flaxseeds.
• Choose your chocolate: Use milk, semi-sweet, dark or white chocolate, or mix varieties.
• Add dried fruit: Scatter dried fruit over the warm granola before cooling.
• Leave out the honey: Skip the optional drizzle for a less honey-forward finish.
• Adjust the clusters: Break the cooled granola into smaller or larger pieces to suit how you plan to serve it.

Common mistakes to avoid

• Uneven coating: Stir thoroughly so the liquid reaches the oats and nuts throughout.
• Crowded mixture: Spread the granola in an even layer across a large tray so it can bake evenly.
• Skipping the press: Gently press the mixture down at the instructed stages to encourage clusters.
• Stirring while cooling: Leave the tray alone until the granola is completely cool so the clusters can set.
• Adding all the chocolate too soon: Wait until the granola cools if you want the chips to stay defined.
• Leaving the final bake unchecked: Check after 5 minutes and continue only as needed, up to 10 minutes.

How to store

Once completely cool, store the granola in an airtight container at room temperature. Use a dry spoon and keep the container sealed between servings; if it loses some crunch, warm a portion briefly in the oven and let it cool before eating.

Frequently asked questions