Homemade Granola with Chocolate and Coconut

Ingredients

• 60 ml (4 tbsp)maple syrup
• 45 ml (3 tbsp)coconut oil
• 3 tbspcocoa powder
• 1 tspvanilla extract
• 200 g (2 cups)rolled oats
• 75 g (¾ cup)shredded coconut
• 75 g (½ cup)unsalted mixed nuts, roughly chopped
• 60 ml (4 tbsp)mixed seeds (pumpkin, hemp, sesame and linseeds)
• 50 g (⅓ cup)dark chocolate, chopped into chunks, or chocolate chips
• 60 ml (4 tbsp)flaked coconut

Instructions

1. 1

   Prepare the trays

   Heat the oven to 150°C (300°F) and line two baking trays with baking paper.

2. 2

   Make the coating

   Warm the maple syrup and coconut oil together in a small pan over medium-low heat, or melt them in a microwave. Take the pan off the heat, stir in the cocoa powder and vanilla, then leave the mixture to cool slightly.

3. 3

   Mix the granola

   Put the oats, shredded coconut, nuts and seeds in a large bowl and stir. Pour in the syrup mixture and mix thoroughly so everything is coated.

4. 4

   Bake until crisp

   Spread the mixture in thin layers across the prepared trays. Bake for 20 minutes, stirring occasionally so it cooks evenly.

5. 5

   Cool and finish

   Leave the granola on the trays to cool; it will harden and crisp as it cools. Once cool, stir in the dark chocolate and flaked coconut, then store in an airtight container for up to two weeks.

What is chocolate coconut granola?

Granola is a baked mixture of oats and other ingredients, often served for breakfast or as a snack. It is associated with American-style breakfast foods, though versions are enjoyed in many places.

Here, maple syrup and cocoa coat the oats, nuts and seeds, while chocolate chunks and flaked coconut go in after baking. That finishing step keeps the chocolate distinct and the coconut flakes from toasting too much.

Nutrition and macros by portion

The nutrition label shows one serving as written: 217 calories, 5g protein, 19g carbs, 15g fat.

The oats and maple syrup provide most of the carbohydrates, while coconut oil, nuts, seeds and chocolate contribute much of the fat. Nuts, seeds and oats also supply some protein. For a more balanced breakfast, serve a portion with yoghurt and fresh fruit.

Build the cocoa coating

Maple syrup and coconut oil: warming them together makes a liquid coating that is easier to distribute through the dry ingredients. Keep the heat moderate and remove the pan before adding the cocoa and vanilla.

Cocoa and vanilla: stir them into the warm mixture until there are no obvious dry pockets of cocoa. Let the coating cool slightly before mixing it with the oats.

Choose and coat the dry ingredients

Oats and coconut: rolled oats provide the base, while shredded coconut adds texture and flavour throughout. Stir these with the chopped nuts and seeds before adding the syrup mixture.

Even coating: mix thoroughly so the ingredients are covered, then spread them in thin layers across two trays. Thin layers help the granola bake more evenly.

Watch the bake

Stirring: turn the mixture occasionally during its 20 minutes in the oven to encourage even cooking. The recipe does not specify an interval, so check it as you stir.

Cooling: the granola may not feel crisp straight from the oven. Leave it on the trays until fully cool, when it hardens and crisps up.

Add the chocolate after baking

Chocolate chunks: wait until the granola is cool before stirring them in, so they keep their shape rather than melting into the mixture. Chocolate chips can be used instead.

Flaked coconut: adding it at the same point preserves its lighter texture and gives the finished granola a visible coconut finish.

Serve it your way

Breakfast bowl: serve the granola with yoghurt or milk and fresh fruit. The recipe itself is also easy to portion as a snack or sprinkle over another breakfast.

Texture contrast: add fruit just before serving rather than mixing it into the stored batch. This keeps the granola crisp.

Recipe notes & tips

• Chop the nuts to a fairly even size so they mix through the oats.
• Use two trays and keep the granola spread in thin layers.
• Stir gently during baking to redistribute the mixture without crushing it.
• Let the granola cool completely before adding the chocolate.
• Keep the finished batch in an airtight container to help it stay crisp.

Variations

• Change the nuts: use one type of unsalted nut in place of the mixed nuts.
• Switch the seeds: choose a different mix while keeping the same total amount.
• Use chocolate chips: stir them in after the granola has cooled.
• Adjust the chocolate: use a different dark chocolate to suit your preference.
• Add dried fruit: mix it in once the granola is cool, just before serving or storing.

Common mistakes to avoid

• Crowded trays: a thick layer can bake unevenly; divide the mixture between both trays.
• Skipping the stirring: the edges may cook faster; stir occasionally during the 20-minute bake.
• Expecting instant crunch: the granola firms as it cools; leave it on the trays until cool.
• Adding chocolate while warm: it can melt into the granola; wait until the batch has cooled.
• Storing it warm: trapped moisture can soften the granola; cool it completely first.

How to store

Store the completely cooled granola in an airtight container for up to two weeks. It is intended to be eaten cold, so serve it straight from the container rather than reheating it.

Frequently asked questions