Name: Chocolate Coconut Granola
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 cup rolled oats; 2 tbsp cacao powder; 2 tbsp unsweetened shredded coconut; 1/4 cup maple syrup

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This Chocolate Coconut Granola is the ultimate crunchy sweet treat. A simple granola recipe that is vegan, gluten-free, oil-free, and full chocolate-coconut flavor. It can be enjoyed for breakfast, a snack, or as a dessert. Serve this Chocolate Coconut Granola with non-dairy milk, non-dairy yogurt, over smoothies, or by the handful!

White bowl filled with vanilla non-dairy milk in it. Topped with chocolate coconut granola, 3 blackberries, 2 raspberries, and has a metal spoon in it.

A vegan, gluten-free, & oil-free granola

This Chocolate Coconut Granola recipe is healthier compared to store bought granola’s, since it is made with wholesome ingredients. It is naturally vegan, gluten-free, and oil-free, making it the ideal granola recipe.

Why you’ll love this granola recipe

This granola recipe is made with 4 ingredients and is easy to make.
You can enjoy this granola recipe for breakfast, a snack, or as a dessert.
It can be stored in the pantry for up to 1-2 weeks, if it even lasts that long.
Your home will smell amazing after making this granola recipe.

Key ingredients

This Chocolate Coconut Granola recipe is made with just 4 ingredients, that you probably already have at home.

How to make Chocolate Coconut Granola

Begin by adding the rolled oats, cacao powder, and shredded coconut, in a medium sized mixing bowl. Stir to combine.

A large clear glass bowl filled with rolled oats, cacao powder, and shredded coconut, on a white marble counter.

Next, add the maple syrup and mix to evenly coat.

A large clear glass bowl filled with rolled oats, cacao powder, shredded coconut and is mixed with maple syrup, on a white marble counter.

Spread onto a lined baking sheet and bake for a total of 20 minutes, stirring half-way through.

Baked chocolate coconut granola, on top of a baking sheet lined with parchment paper.

Let granola cool completely, before breaking apart to achieve more clusters.

What to eat granola with

There are numerous ways to enjoy this Chocolate Granola recipe, but let me just say three words that might influence you to make your decision to indulge in this granola recipe. Chocolate Cereal Milk.

Pair granola with some non-dairy milk, and eat with a spoon.
Sprinkle granola on top of smoothies or smoothie bowls.
Enjoy with non-dairy yogurt and fresh fruit.
With a sweet potato potato breakfast. Such as my SunButter & Raspberry Sweet Potato Breakfast Bowls.
Garnish on top of oatmeal.
By the handful, straight from the jar.

Tips for making this granola recipe perfectly

Rolled oats are ideal for this recipe. I don’t recommend using quick oats, because you won’t achieve the best results.
While granola is baking, be sure to keep an eye on it. Depending on your oven, the cook time might differentiate. If your oven cooks faster or your granola is browning, reduce the cook time by 2-3 minutes.
Don’t forget togently stir the granola, keeping the clusters intact, at the 10 minute mark. This helps ensure even baking.
Cool completely to achieve large clusters, before eating or transferring to an airtight jar/container.

A tall clear glass jar filled with chocolate coconut granola, sitting on a white marble counter and a white subway tile backsplash.

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