Double 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.
What Makes This One Worth Sharing
- Double chocolate flavor: Cocoa powder and mini chocolate chips create a deep, rich taste.
- Crispy: Bakes into snackable pieces and smallish chunks—no more granola dust.
- Naturally gluten-free: Made with oats, seeds, and maple syrup—no fillers or mystery ingredients.
Shared & Loved
“First time making it. Really nice.” —LYN S.
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!
👉 Want to add dried fruit? Mix in dried cranberries, cherries, raisins, or apricots—but only after baking to keep them from getting too hard.
Step-by-Step Instructions
① Preheat the oven: Set to 300°F (150°C) and line a rimmed baking sheet with foil or parchment.
② Mix dry ingredients: In a large bowl, combine oats, seeds, coconut, pecans, cocoa, sugar, and salt.
③ Add wet ingredients: Stir in maple syrup and olive oil until all ingredients are evenly coated.
④ Spread and bake: Spread onto the baking sheet and bake for 45 minutes, stirring every 15 minutes.
⑤ Create (small) clusters: After removing from the oven, firmly press the granola down with a spoon
⑥ Add chocolate chips: Stir in mini chocolate chips while the granola is still warm so they will melt and help create more clusters. Allow to cool completely.
⑦ Store: Transfer to an airtight container (or vacuum seal in Mason jars). Keeps well for up to 2 months.
Double 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.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
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.