Crunchy Chocolate Coconut Granola (Gluten-Free, Vegan)

With deep chocolate and sweet coconut flavors, this easy chocolate coconut granola makes a deliciously crunchy and healthy breakfast or snack. Enjoy it with milk and fresh berries, or add it to yogurt, chia pudding, smoothie bowls or acai bowls. Naturally gluten-free and vegan too.

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Crunchy Granola for Chocolate Lovers

If you love the crunch of granola as well as the rich flavor of chocolate, you’re in for a delicious treat!

In today’s chocolate coconut granola recipe, we’re giving a fun spin to regular granola by adding chocolate chips as well as shredded coconut, making breakfast or your afternoon snack taste even more decadent than usual.

Make a big batch of this easy homemade granola and enjoy it over the next few days!

Why You’ll Love this Recipe:

• Simple Ingredients: The ingredients required for preparing this coconut and chocolate granola are easily accessible at the local grocery stores.
• Easy to Make: All you need to do is prepare an easy chocolate mixture and then mix in the dry ingredients, and then bake the granola until crunchy. How much easier does homemade granola get?
• Totally Gluten-Free, Dairy-Free & Vegan: The best part is that this dark chocolate granola recipe is 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this homemade chocolate coconut granola recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions

• Coconut Oil: I recommend using extra virgin coconut oil (unrefined coconut oil) for a more pronounced coconut flavor.
• Cocoa Powder: I used unsweetened cocoa powder since we will be adding maple syrup as an additional sweetener.
• Maple Syrup: I used maple syrup to because I enjoy the taste and also to keep this recipe vegan. Alternatively, you may use agave nectar, or honey instead. If you are diabetic or insulin-resistant, I highly recommend using maple-flavored monkfruit syrup instead (a 1:1 maple syrup substitute that is low glycemic index).
• Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, but if you’re not a fan of vanilla, feel free to leave it out instead.
• Rolled Oats: If you are Celiac or gluten-intolerant, make sure to use certified gluten-free oats (this is because oats are often processed in the same facilities as wheat-containing grains and there may be cross-contamination).
• Ground Flax Seeds: Also known as flaxseed meal. You can use either brown flaxseed meal, or golden flaxseed meal.
• Shredded Coconut: Make sure to use unsweetened shredded coconut as we will already be adding maple syrup for extra sweetness.
• Chocolate Chips: I used dairy-free chocolate chips to keep this recipe dairy-free, but if you are not lactose-intolerant, go ahead and use regular chocolate chips instead. You may also use dark chocolate chunks instead.

How to Make Coconut Chocolate Granola:

Combine Oil, Maple Syrup & Vanilla: In a large bowl, combine the coconut oil, maple syrup, vanilla, and salt. Whisk until blended.

Add Cocoa Powder: Add the cocoa powder and stir until a smooth chocolate mixture forms.

Dish by Dish Tips

• Optional Add-Ins: If you like fruit in your granola, dried cranberries or tart dried cherries make a great addition. Add ¾ cup dried fruit at the same time as the chopped chocolate if you choose to do so. Optionally, for extra crunch, you can add in seeds (such as sunflower seeds or hemp seeds) or nuts (such as walnuts, almonds, pistachios, etc).
• For Bigger Clusters: Ensuring the oats are in contact with each other and limiting disturbance during the baking and cooling will result in the biggest clusters.

Other Gluten-Free Granola Recipes You’ll Love:

• Crunchy Homemade Granola (Gluten-Free, Vegan)
• Homemade Granola Bars (Gluten-Free, Vegan)

Gluten-Free Breakfast Recipes to Start Your Day:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Chocolate Coconut Granola (Gluten-Free, Vegan)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Diet: Gluten Free

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Description

With deep chocolate and sweet coconut flavors, this easy chocolate coconut granola makes a deliciously crunchy and healthy breakfast or snack. Enjoy it with milk and fresh berries, or add it to yogurt, chia pudding or acai bowls. Naturally gluten-free and vegan too.

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Ingredients

Scale 1x2x3x

• 1/3 cup coconut oil, melted
• 5 tablespoons unsweetened cocoa powder
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 1/2 cups gluten-free rolled oats
• 1/2 cup ground flax seeds (flaxseed meal)
• 1 cup unsweetened shredded coconut
• 1 cup dairy-free chocolate chips

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Instructions

1. Preheat & Line: Preheat oven to 300F (150C). Line a large baking sheet with parchment paper.
2. Combine Oil, Maple Syrup & Vanilla: In a large bowl, combine the coconut oil, maple syrup, vanilla, and salt. Whisk until blended.
3. Add Cocoa Powder: Add the cocoa powder and stir until a smooth chocolate paste forms.
4. Add Oats & Ground Flax Seeds: Fold in the oats and ground flax seeds. Mix until all the chocolate paste is well distributed and coats every bit of oats.
5. Fold in Shredded Coconut: Fold in the shredded coconut until just mixed.
6. Spread Mixture in Baking Sheet: Spread mixture into an even layer on the prepared baking sheet. Flatten the mixture as much as possible to create clusters. (TIP: Ensuring the oats are in contact with each other and limiting disturbance during the baking and cooling will result in the biggest clusters.)
7. Bake Until Dry & Firm: Bake for 35 minutes, until dry and firm.
8. Sprinkle Chocolate Chips: Remove the baking sheet from the oven and sprinkle the chocolate chips over the top. Return to the oven for 5 minutes.
9. Spread Melted Chocolate: Remove the sheet from the oven and swirl the chocolate over the granola.
10. Cool Completely Before Eating or Storing: Set aside to cool completely before breaking into pieces and storing in an airtight container at room temperature.

Notes

Coconut Oil: I recommend using extra virgin coconut oil for a more pronounced coconut flavor.

Cocoa Powder: I used unsweetened cocoa powder since we will be adding maple syrup as an additional sweetener.

Maple Syrup: I used maple syrup to because I enjoy the taste and also to keep this recipe vegan. Alternatively, you may use agave nectar, or honey instead. If you are diabetic or insulin-resistant, I highly recommend using maple-flavored monkfruit syrup instead (a 1:1 maple syrup substitute that is low glycemic index).

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, but if you’re not a fan of vanilla, feel free to leave it out instead.

Rolled Oats: If you are Celiac or gluten-intolerant, make sure to use certified gluten-free rolled oats (this is because oats are often processed in the same facilities as wheat-containing grains and there may be cross-contamination).

Ground Flax Seeds: Also known as flaxseed meal. You can use either brown flaxseed meal, or golden flaxseed meal.

Shredded Coconut: Make sure to use unsweetened shredded coconut as we will already be adding maple syrup for extra sweetness.

Chocolate Chips: I used dairy-free chocolate chips to keep this recipe dairy-free, but if you are not lactose-intolerant, go ahead and use regular chocolate chips instead.

Optional Add-Ins: If you like fruit in your granola, dried cranberries or tart dried cherries make a great addition. Add ¾ cup dried fruit at the same time as the chopped chocolate if you choose to do so.

• Prep Time: 10 mins
• Cook Time: 35 mins
• Category: Breakfast
• Method: Baking