Chocolate Nut Granola with Honey and Coconut
This homemade granola combines crunchy walnuts and almonds with rich cocoa powder and a touch of honey sweetness. The low-temperature baking creates perfectly crispy clusters, while shredded coconut adds tropical notes and dark chocolate pieces provide bursts of indulgent flavor. Perfect for breakfast bowls, yogurt parfaits, or snacking straight from the jar. The slow 4-hour baking process ensures every bite has the ideal crunch without burning the delicate nuts.
Ingredients
Instructions
- 1
Preheat oven to 200°F
- 2
Coarsely chop walnuts and almonds in food processor and set aside
- 3
Melt butter with honey in small saucepan over low heat, whisking occasionally
- 4
Add cocoa powder, vanilla, and salt to butter mixture and whisk together
- 5
Pour chocolate mixture into nuts in food processor and pulse briefly until mixed
- 6
Add coconut and pulse once more
- 7
Spread mixture on baking sheet
- 8
Bake for 4 hours
- 9
Cool completely then break into small chunks
- 10
Break dark chocolate into pieces and mix into cooled granola
Tips
Don't chop nuts too finely in the first step since they'll be processed again with the chocolate mixture.
Cool granola completely before breaking apart to ensure proper cluster formation and prevent melting when adding chocolate pieces.
Good to Know
Store in airtight container at room temperature for up to 2 weeks
Can be made up to 2 weeks in advance and stored in airtight container
Serve over yogurt, milk, or eat as snack
Common Mistakes
Don't skip cooling step or chocolate pieces will melt when mixed in
Keep oven temperature low to prevent burning nuts during long bake time
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I use different nuts in this recipe?
Yes, any combination of nuts works well. Try pecans, hazelnuts, or cashews for different flavors and textures.
How long does this granola keep?
Store in an airtight container at room temperature for up to 2 weeks. The texture stays crispy when properly stored.
Can I make this without the 4-hour baking time?
The long, low baking creates the perfect crunch. Higher temperatures will burn the nuts before achieving proper texture.