Double Chocolate Granola

We love granola over here!  So easy to make your own, fun to be creative with the ingredients and delicious as a snack or breakfast atop some plain yogurt!  Make a batch and use for the next week or two as a healthy on hand treat!

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Double Chocolate Granola

Course: Breakfast
Keyword: Breakfast Favorites, Easy Lunch, Gluten Free
Author: Denise


  • 3 cups old fashioned oats
  • 1/3 cup cocoa powder
  • 1 cup unsweetened coconut flakes
  • 1 tsp kosher salt
  • 1 tsp cinnamon
  • 2/3 cup slivered almonds
  • 1/2 cup sunflower seeds
  • 2/3 cup melted coconut oil or vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup maple syrup
  • 1 bag chocolate chunks
  • 1 bag white chocolate chips
  • 12 oz bag dried cranberries


  • Preheat oven to 325 degrees.
  • In a large bowl, combine oats, cocoa powder, coconut flakes, salt, cinnamon, nuts and seeds.  Combine well.  Pour oil, vanilla extract and maple syrup over top.  Use a spatula to coat well.
  • Line a baking sheet with parchment paper.  (This is an important step so granola doesn’t brown too quickly).  Spread mixture in a single layer, trying not to crowd.  Split into two baking sheets if necessary.
  • Bake for 30-35 minutes or until the edges are slightly golden brown.  Don’t overcook as granola will crisp up more as it cools.
  • Sprinkle lightly with Himalayan pink salt.  Cool 15 minutes.
  • Mix in chocolate chunks.  Mix in any dried fruits, if desired.
  • Serve on yogurt, with fruit or use in our banana crunch bread or banana crunch muffins.
  • Store in airtight container for up to 2 weeks.
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