30-Minute Chocolate Coconut Granola
Homemade chocolate granola combining rolled oats, bran flakes, and flaxseeds with cocoa powder and palm sugar, bound with coconut oil and honey. Dark chocolate chips melt into warm clusters while baking, creating a rich, crunchy cereal with subtle cinnamon warmth. Perfect for breakfast bowls, yogurt parfaits, or snacking straight from the jar. This version uses coconut oil and palm sugar for a less refined sweetness profile compared to standard granola, with cocoa powder providing deep chocolate flavor without excess sugar.
Ingredients
- 3 cup old fashioned rolled oats
- 1 ½ cup bran flakes
- ½ cup flaxseedschia seeds1:1nutrition swap
similar nutrition, slightly different texture
- ¼ cup coconut oil
- ½ cup unsweetened cocoa powder
- ¼ cup coconut palm sugar
- 5 tablespoon honey
- ½ teaspoon salt
- ½ cup dark chocolate chips
- ground cinnamon, to taste(optional)
Instructions
- 1
Preheat oven to 350F (350°F) and line a large baking sheet with parchment paper.
- 2
Combine rolled oats, bran flakes, and flaxseeds in a large bowl.
- 3
In a separate bowl, mix coconut oil, cocoa powder, and palm sugar until combined.
- 4
Add honey and salt to the chocolate mixture and stir until a liquid paste forms.
- 5
Pour chocolate mixture over dry ingredients and mix until all oats are moistened.
- 6
Sprinkle generously with cinnamon and toss to coat.
- 7
Spread on prepared baking sheet and bake for 10 minutes.
- 8
Stir and flip the granola, then bake for an additional 5 to 10 minutes until desired crunchiness.
- 9
Remove from oven and sprinkle dark chocolate chips over warm granola.
- 10
Add another pinch of cinnamon and stir until chocolate melts into clusters.
- 11
Cool completely on baking sheet before storing.
Tips
Stir the granola halfway through baking to ensure even toasting and prevent burning on edges.
Add chocolate chips while granola is still warm so they melt slightly and bind clusters together, creating texture variation.
Cool completely on the baking sheet before transferring to storage containers to maintain crunchiness as it cools.
Good to Know
Cool completely, then transfer to an airtight container or mason jar. Store at room temperature for up to 3 weeks. Keep in a cool, dry place away from humidity to maintain crunchiness.
Prepare up to 5 days in advance. Store in airtight container at room temperature. The granola will soften slightly over time but remains edible for 2-3 weeks.
Serve over yogurt, milk, or plant-based milk as cereal. Add to parfaits with fruit and whipped cream. Eat straight as a crunchy snack. Works well with morning coffee or as an afternoon snack.
Common Mistakes
Do not skip the halfway stir to avoid uneven browning and burnt edges.
Do not add chocolate chips before cooling slightly to avoid clumping into one solid mass rather than creating clusters.
Do not store in non-airtight containers to avoid moisture absorption that softens the granola.
Substitutions
FAQ
Can I make this granola without honey?
Yes. Replace honey with an equal amount of maple syrup, agave nectar, or additional palm sugar melted with the coconut oil. The texture and sweetness will be similar, though the flavor profile changes slightly.
How long will this keep, and can I freeze it?
Granola keeps 2-3 weeks at room temperature in an airtight container. Freezing is not necessary and may introduce moisture when thawing, softening the granola.
What if my granola isn't crunchy after cooling?
It may not have baked long enough or cooled fully. Return to the 350F oven for 5 more minutes, then cool completely undisturbed. Check that your container is truly airtight to prevent humidity exposure.