Name: Crunchy Chocolate Granola (Gluten-Free & Irresistible!)
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 4 cups old-fashioned oats; 1 cup raw sunflower seeds; 1 cup raw pumpkin seeds; 1 cup shredded or flaked coconut; 1 cup pecans; 3 tablespoons dark Dutch-processed cocoa; 1/2 cup brown sugar (packed); 1 teaspoon salt; 3/4 cup maple syrup; 1/2 cup olive oil

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Sneak Peek: Love granola but hate the dry, crumbly, store-bought kind? This Chocolate Granola is crispy, clumpy, and packed with deep cocoa flavor. Made with old-fashioned oats, maple syrup, cocoa powder, and pecans, it’s naturally gluten-free and ready in about 1 hour!

Ready-to-eat Chocolate Granola spilling out of a jar.

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Homemade Chocolate Granola: Why It’s Better

Store-bought granola can be dry, overly sweet, and full of mystery ingredients. This homemade Chocolate Granola is everything store-bought isn’t—crunchy, clumpy, and packed with real chocolate flavor.

It’s made with wholesome, simple ingredients, naturally gluten-free oats, and a touch of maple syrup for natural sweetness. Whether you sprinkle it over yogurt, eat it with milk, or snack on it by the handful, you’ll never go back to store-bought!

Happy Cooks Speak Up

“First time making it. Really nice.” —LYN S.

Ingredients and Substitutions

OATS: Use old-fashioned rolled oats (gluten-free if needed). Avoid instant or steel-cut.
OLIVE OIL: Helps create a crispy texture. Substitute avocado or coconut oil.
BROWN SUGAR: Deepens flavor. For sugar-free, use monk fruit brown sugar.
COCOA POWDER: Dutch-processed cocoa gives a rich, deep chocolate taste.
MAPLE SYRUP: Adds natural sweetness and helps the granola clump together.
PECANS & SEEDS: Use pecans, walnuts, sunflower seeds, or pepitas for crunch.
COCONUT: Use shaved coconut flakes for extra crunch or shredded coconut for a finer texture.

👉 Want to add dried fruit? Mix in dried cranberries, cherries, raisins, or apricots—but only after baking to keep them from getting too hard.

How to Make this Chocolate Granola Recipe

mixing granola in a bowl — Combine the first seven ingredients (all of the oatmeal, nuts, shredded coconut, and seeds) in a large mixing bowl.

adding sugar and cocoa to olive oii chocolate granola — Add brown sugar and dark cocoa. Stir well.

adding maple syrup — Add the maple syrup, olive oil, and salt. Combine to coat all ingredients.

spreading granola on a cookie sheet — Transfer to foil-covered cookie sheets–it works better if the pan has sides. Smooth the granola into an even layer.

stirring granola — Bake at 300˚F (150˚C) for 45 minutes, stirring every 15 minutes.

two hands holding a bowl of granola — Let the granola cool completely before storing it.

Pro Tips for the Best Granola

✅ Want bigger clusters? Press the granola down after stirring the second time and don’t stir again until cooled.
✅ Need more crunch? Bake 5-10 extra minutes, watching closely.
✅ Re-crisp soft granola: Bake for 5 minutes at 300°F (150°C) to refresh it.

How to Enjoy Chocolate Granola

This granola is more than just a cereal. Try it:

Sprinkled over banana slices
Over ice cream for a crunchy topping
On pudding or yogurt parfaits
Mixed into cookie or brownie dough
On toast with peanut butter or Nutella
Rolled onto a dessert cheese ball for texture

FAQ: Homemade Chocolate Granola

How do I keep granola from getting too hard?
Bake at low heat (300°F/150°C) and stir every 15 minutes for even cooking.

Can I make this without cocoa?
Yes! Just omit the cocoa powder for a classic maple-nut granola.

How long does homemade granola last?
Stored in an airtight container, it stays fresh for 1-2 months.

Final Thoughts:

This Chocolate Granola isn’t just a breakfast staple—it’s a crunchy, chocolatey snack you’ll want to eat straight from the jar. Made with simple, real ingredients, it’s naturally gluten-free and packed with deep cocoa flavor and satisfying clusters. Whether you enjoy it with yogurt, ice cream, or by the handful, this granola is about to become your new favorite!

Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!

Crunchy Chocolate Granola (Gluten-Free & Irresistible!)

By Paula Rhodes

Try this Chocolate Granola recipe sweetened with brown sugar and maple syrup. Adding olive oil imparts a delightful crispiness and a delicate, fruity undertone. It’s perfect for a satisfying breakfast or pair it with yogurt for more protein. Gluten-free.

5 from 7 votes

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Prep time: 5

Cook time: 45

Total time: 50

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

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 Clusters: After the second stir, press the granola down with a spoon to encourage cumps.
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.

Notes

Variation:

Olive Oil and Maple Syrup Granola –Leave out the cocoa. Everything else is the same.

Equipment

Nutrition

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9 Comments

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.

Paula says:

at

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.

Reply

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.

Paula says:

at

Hey Stephen,
I made this for years without the chocolate. Whenever, I discovered chocolate granola, I never went back.

Reply
1. Stephen says:
  
  at
  
  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.
  
  Reply
  1. Paula says:
    
    at
    
    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!
    
    Reply

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!

Paula says:

at

It’s like eating cookie crumbles. Right?

Reply

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!?

Paula Rhodes, owner

As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.