Chocolate Granola Clusters (Crispy + Gluten-Free)
Sneak Peek: If you’re tired of dusty, overly sweet store-bought granola, this chocolate version is the upgrade you’ve been waiting for. Packed with cocoa, maple syrup, and toasted oats, it bakes into a delicious treat you can eat straight from the jar—or sprinkle on everything from yogurt to ice cream. Add mini-chocolate chips as it cools to make it a “double chocolate” experience.
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If you’re anything like me, store-bought chocolate granola always sounds better than it tastes. It’s often dusty, overly sweet, or suspiciously bland. That’s why I make my own.
These Double Chocolate Granola Clusters bake into crunchy, chocolaty snack—perfect for spooning over yogurt, pouring into a bowl with milk, or grabbing by the handful straight from the jar. With rich cocoa, maple syrup, and toasted pecans, it’s naturally gluten-free and full of deep, chocolate flavor.
Best of all, it’s easy to customize. Want clusters? I’ve got a tip for that. Need extra crunch? I’ve got you covered. This isn’t just another breakfast recipe—it’s a chocolate-lovers’ pantry staple.
Ingredients and Substitutions
OLD-FASHIONED OATS: Use gluten-free if needed; avoid instant or steel-cut.
SUNFLOWER SEEDS: Raw seeds add crunch; sub chopped walnuts or more pumpkin seeds.
PUMPKIN SEEDS (PEPITAS): Use raw; toasted will overcook in the oven.
COCONUT: Flaked for crunch or shredded for finer texture—both work.
PECANS: Chop coarsely; sub with walnuts or almonds.
COCOA POWDER: Dutch-processed gives richer flavor and color.
BROWN SUGAR: Adds sweetness and depth; monk fruit brown sugar works for sugar-free.
SALT: Enhances flavor—don’t skip it.
MAPLE SYRUP: Helps the granola clump; sub honey if preferred.
OLIVE OIL: Adds crispness; sub with avocado or melted coconut oil.
MINI CHOCOLATE CHIPS: Optional but extravagant!
Step-by-Step Instructions
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
?Tips That Make a Difference
• Storage Trick: Vacuum-seal in jars to keep clusters crisp for weeks.
• For Big Clusters: Press the granola firmly into the pan right after baking, then don’t stir until fully cooled.
• Customize the Crunch: Add dried fruit (raisins, dried cranberries, etc.) after baking to avoid hard, chewy bits.
Chocolate Granola Clusters (Crispy + Gluten-Free)
Ingredients
- 4 cups (356 g) old-fashioned oats
- 1 cup (140 g) raw sunflower seeds
- 1 cup (119 g) raw pumpkin seeds
- 1 cup (85 g) shredded or flaked coconut
- 1 cup (114 g) pecans
- 3 tablespoons (16 g) dark Dutch-processed cocoa
- ½ cup (110 g) brown sugar (packed)
- 1 teaspoon salt
- ¾ cup (234 g) maple syrup
- ½ cup (100 g) olive oil
- 2 cups mini chocolate chips
Instructions
- Preheat oven to 300˚F (150˚C).
- Mix Dry Ingredients: In a large bowl, combine 4 cups (356 g) old-fashioned oats , 1 cup (140 g) raw sunflower seeds , 1 cup (119 g) raw pumpkin seeds, 1 cup (85 g) shredded or flaked coconut , 1 cup (114 g) pecans , 3 tablespoons (16 g) dark Dutch-processed cocoa, 1/2 cup (110 g) brown sugar (packed), and 1 teaspoon salt .
- Mix Dry Ingredients: Stir in 3/4 cup (234 g) maple syrup and 1/2 cup (100 g) olive oil until fully coated.
- Spread and Bake: Transfer to a rimmed baking sheet and bake for 45 minutes, stirring every 15 minutes.
- Create Small Clusters: After the second stir, press the granola down with a spoon to encourage clumps.
- Add chocolate: Stir in 2 cups mini chocolate chips while the granola is still warm and press granola together with the back of a spoon to make bigger clusters.
- Cool & Store: Let cool before breaking into pieces. Store in an airtight container for up to 2 months. Makes 1/2 gallon plus one pint. (I like to vacuum pack mine into a Mason jar with a small portable vacuum pack machine.)
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQ
- Can I skip the cocoa powder?
Yes—just leave it out for a classic maple-nut granola variation. - What kind of oats should I use?
Stick with old-fashioned rolled oats. Instant or steel-cut oats won’t give you the right texture. - Can I make it nut-free?
Yes. Swap in more seeds (like sunflower or pumpkin) or use extra oats in place of nuts. - Is this recipe dairy-free and vegan?
Yes, as long as you don’t add chocolate chips that contain dairy. Check the label or use a vegan brand.
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1st time making it. Really nice. Would have given 5 stars.had i not had to spend time converting to uk weights…still ready 4 next time.
Hi Lyn,
I fixed the weights for you. I have metric weights on all of my bread recipes, but not many of the other ones. I will get to it eventually. Glad you liked the granola.
This is very much like the recipe that my mother used to make minus the chocolate. I don’t have her exact recipe any more, but I remember her mixing all the ingredients with maple syrup (maybe it was corn syrup, not sure) and oil. There were five of us so she made it in large batches and we had it as toppings for cereal. I’m going to try this recipe to see if it is my mother’s. Thanks.
Hey Stephen,
I made this for years without the chocolate. Whenever, I discovered chocolate granola, I never went back.
We now have 12 of the 13 grandchildren with us and I have been making your granola recipe almost non-stop. They have with their cereal, with ice cream, with jam, and sometimes just out of the bin as a snack. We even have a gluten=free version using flax and almond flour in place of the oats. Everyone thanks you especially me. This time I’ve added the chocolate.
You are obviously having so much fun!! Happy to hear that your grands love the granola. Kudos to you for coming up with a gluten-free version!
My husband loves yogurt and even more so with this yummy granola. Have used almonds when I was out of pecans and occasionally omit the coconut as it is not one of my favorite items. Also, I use sugar free syrup. You would never know the difference! Try it! You won’t be disappointed!
It’s like eating cookie crumbles. Right?
I have been making this granola for years and it truly is perfection! I’ve tried it with many subs with different seeds/nuts to different amounts of brown sugar, maple syrup, and oil, but I always return to the original. Once you make this you will never buy granola again. It’s the BEST. Thanks Paula!?