Get double the chocolaty goodness in every bite with this easy-to-make healthy double chocolate coconut granola! With its intense chocolate flavor and light coconut notes, you’d never think this indulgent granola was good for you.
I think I might be obsessed with the idea of chocolate granola.
Or maybe I’m just obsessed with chocolate and I’d go to any lengths to make sure it shows up in my breakfast. Probably the latter.
But who wouldn’t want chocolate for breakfast? Especially in the form of healthy, delicious granola that you can feel good about eating. A crazy person, that’s who! (But I’m sure even a crazy person would go for this double chocolate coconut granola.)
And is it just me or do toasted almonds just COMPLETE granola?
I tried making a batch of this without the almonds, and it just wasn’t the same. I mean, a lot of the nuttiness and toasty flavor was gone, which left the oats and coconut flakes as the only stars to get anywhere near close to the toasty flavor that the almonds contribute.
Also, did you know that almonds are packed with protein, fiber, calcium, zinc, and antioxidants? Seriously!
Are your ready to hear how out of the loop I am?
Apparently, raspberries and chocolate are a match made in heaven. Apparently.
I had some raspberries leftover from last week’s Triple Berry Coconut Acai Bowl (which you should definitely check out ) so I figured I’d add some fresh fruit to my granola for an extra boost of nutrition. And the combo BLEW MY MIND.
Like, I’m still putting pieces of my head back on. There was quite a mess.
Did you know that all the granola recipes on my blog are vegan and gluten free, so almost anyone can make them?
You know how when some foods bake, your house is suddenly filled with an aroma so mouth-watering and tantalizing that you wish your home could smell that way for the rest of time?
This is one of those foods. Swearsies…
Here’s the recipe:
- 2 cups old-fashioned oats
- ½ cup unsweetened coconut flakes
- ½ cup almonds, chopped
- 3-4 tablespoons cocoa powder
- 3 tablespoons coconut oil
- ¼ cup maple syrup
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon sea salt
- ½ cup semi-sweet or dark chocolate chips
- Preheat the oven to 300° F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine the old-fashioned oats, coconut flakes, chopped almonds, and cocoa powder. Stir to combine. (You may want to sift the cocoa powder in if your's is clumpy.)
- In a small saucepan over medium heat, combine the coconut oil, maple syrup, and vanilla extract. Stir until the coconut oil is melted.
- Remove the pan from heat and pour the mixture over the dry ingredients. Stir to combine.
- Pour the granola onto the prepared baking sheet and spread into an even layer. Be sure not to compact it.
- Bake for 45 minutes, stirring after 20 minutes to keep the granola from clumping too much. Take out of the oven and let cool. The cold air will help the granola to crisp up and become crunchy.
- Once completely cooled, sprinkle on the chocolate chips and give it a stir. Then place the granola in an airtight jar and store for 2-3 weeks (but it probably won't last that long).
Looking for more delicious granola inspiration?
- Mocha Hazelnut Granola Cereal
- Cardamom Almond Coconut Granola Cereal
- Skinny Dark Chocolate Chia Granola
- Cinnamon Raisin Peanut Butter Granola