Chocolate Coconut Granola

Ingredients

• 180 ml (¾ cup)melted coconut oil
• 180 ml (¾ cup)honey
• 2.5 ml (½ tsp)pure vanilla extract
• A pinchsalt
• 270 g (3 cups)gluten-free oats
• 25 g (¼ cup)unsweetened cocoa powder
• 85 g (¾ cup)sliced almonds (certified gluten-free)
• 80 g (1 cup)shredded sweetened coconut
• 85 g (½ cup)semi-sweet chocolate chips (optional)

Instructions

1. 1

   Prepare the trays

   Heat the oven to 120°C (250°F) and line two baking sheets with parchment paper.

2. 2

   Mix the wet ingredients

   Melt the coconut oil in a medium bowl or 2-cup measuring jug. Stir in the honey, pure vanilla extract and a pinch of salt.

3. 3

   Combine the granola

   Put the gluten-free oats and cocoa powder in a large bowl, then toss until the oats are coated. Mix in the sliced almonds and shredded coconut, followed by the wet ingredients, until everything is well combined.

4. 4

   Bake the mixture

   Divide the mixture between the two prepared baking sheets. Bake for 1 hour and 45 minutes, tossing or shaking the mixture every 15 minutes to help prevent burning.

5. 5

   Cool and break

   Remove both trays from the oven and leave the granola to cool completely on the baking sheets. Partway through cooling, stir and break it up with a spoon or spatula so it does not set as one large sheet.

6. 6

   Add the chocolate

   Once the granola is completely cool, add the chocolate chips if using and toss to distribute. Store in an airtight container for up to 2 weeks.

7. 7

   Serve and enjoy

   Enjoy the granola as a topping for yoghurt, with milk as cereal, or on its own as a snack.

What is chocolate coconut granola?

Granola is a baked mixture of oats and other ingredients, often eaten for breakfast or as a snack. This version pairs cocoa with coconut, almonds and honey for a sweet, crunchy mix.

Granola is popular in modern breakfast cooking, and this recipe uses gluten-free oats to make its base suitable for those avoiding gluten, provided all packaged ingredients are certified gluten-free. Baking it slowly and stirring regularly helps the mixture toast without scorching.

Nutrition and macros by portion

The nutrition label shows one serving as written: 965 calories, 14g protein, 112g carbs, 54g fat.

Oats and honey supply much of the carbohydrate, while coconut oil, almonds and coconut contribute most of the fat; oats, almonds and chocolate provide some protein. Pair a serving with plain yoghurt and fresh fruit for a more rounded breakfast.

Choosing the ingredients

Oats: use gluten-free oats if that matters for your meal, and check the packaging on the other ingredients as well. Tossing the oats with cocoa before adding the liquids helps spread the cocoa through the mixture.

Coconut and almonds: shredded sweetened coconut adds extra sweetness, while sliced almonds bring a nutty crunch. The recipe also uses coconut oil and honey to coat the dry ingredients.

Getting an even bake

Spread: divide the mixture between two parchment-lined baking sheets so it has room to bake. A crowded layer is harder to stir evenly.

Stirring: toss or shake the granola every 15 minutes during its 1 hour and 45 minute bake. This helps expose different parts of the mixture to the heat and reduces the chance of burning.

Cooling for crispness

First cool: leave the trays out of the oven and let the granola cool fully on them. It may still feel soft while warm, so allow the full cooling time before judging its texture.

Break it up: stir and separate the mixture partway through cooling to stop it setting into one solid sheet. Add the chocolate chips only after it is completely cool so they keep their shape.

Ways to serve it

Breakfast: scatter the granola over yoghurt or serve it in a bowl with milk. Its cocoa and coconut flavours work well alongside plain or lightly flavoured yoghurt.

Snack: eat a small handful on its own, or spoon it over fruit. Keep it in an airtight container between servings to help preserve its crunch.

Recipe notes & tips

• Line both baking sheets with parchment before mixing the granola.
• Toss the oats with the cocoa first so the powder coats them evenly.
• Divide the mixture between the trays rather than piling it onto one.
• Set a timer to remind you to stir every 15 minutes.
• Wait until the granola is fully cool before mixing in the chocolate chips.
• Check labels on the oats and other packaged ingredients if you need them to be gluten-free.

Variations

• Leave out the chocolate chips: the baked granola still has cocoa flavour without them.
• Use dark chocolate chips: swap them for the semi-sweet chips for a less sweet chocolate addition.
• Change the nuts: replace the sliced almonds with another nut, keeping in mind that it will change the flavour and texture.
• Add dried fruit: stir it in after baking and cooling so it does not dry out in the oven.
• Serve with yoghurt: add fresh fruit alongside a serving for a breakfast bowl.

Common mistakes to avoid

• Skipping the regular stirring: the edges can brown too quickly; toss the mixture every 15 minutes.
• Using one crowded tray: the mixture may bake unevenly; divide it between two baking sheets.
• Adding chocolate while warm: the chips can melt; wait until the granola has cooled completely.
• Breaking it up only at the end: it may set as one large sheet; stir and separate it partway through cooling.
• Packing it away warm: trapped warmth can soften the granola; cool it fully before storing.

How to store

Once completely cool, store the granola in an airtight container at room temperature for up to 2 weeks. It is best eaten as-is; if it has softened, spread a portion on a tray and warm it briefly in a low oven, then cool before serving.

Frequently asked questions