Chocolate Granola for the Table

Chocolate Granola is deeply chocolatey, wildly crunchy, and completely addictive. Eat it straight, toss it in yogurt, or grab a handful every time you pass by the freezer.

Author’s Notes

You Haven’t Lived Until You’ve Tried Frozen Granola

I inherited my love for granola from my dad—he could polish off an entire from-scratch batch in one sitting (yes, really).

I’m not far behind. I can do some serious damage to a bag of granola, and as a full-on chocolate lover, this version is my absolute favorite. It’s rich, dark, and packed with chocolate in every single bite.

a reliable way to eat chocolate granola? Straight from the freezer. I toss the whole batch into a big freezer bag and grab handfuls like it’s candy. No need to thaw. Just eat it cold, toss it in yogurt, sprinkle it on top of anything, or pour it in a bowl with milk. It’s next-level. You’ve gotta try it this way!

Why This Chocolate Granola Is So Good

This chocolate granola is a staple in my kitchen. It is straightforward to make and reliable for snacking. Storing it in the freezer is the real secret here. Once you try it cold, you might never go back to room-temperature granola again!

Best Ways to Eat Chocolate Granola

• Straight from the freezer: Cold, crunchy, and reliable for snacking!
• In a yogurt bowl: Add fresh fruit and a drizzle of honey.
• As cereal: Pour into a bowl and add milk.
• As a topping: Sprinkle on an acai bowl or mix in a chocolate protein shake.
• On breakfast toast: Add a handful on top for some fun crunch!

Make This Granola Your Own!

• Dried fruit: Add dried cherries or cranberries after the granola cools.
• No coconut: Skip it; no changes needed.
• Chocolate: Use any mix of semi-sweet, milk, or dark.
• Salty-Sweet: Sprinkle sea salt flakes on top after adding chocolate chips.
• Nuts: Use any combo or just one type. Try this peanut butter granola next!
• Seeds: Swap in sunflower or pumpkin seeds for a nut-free version.

Featured Comment

“Your pictures make everything look so satisfying. I made this with some greek yogurt and shredded unsweetened coconut, num, num!”

– Jeff

More Prep-Ahead Snacks:

Breakfast

Protein Breakfast Cookies

Snacks

Monster Energy Balls

Desserts

Chocolate Banana Muffins

Ingredients

• 3 cups old-fashioned oats
• 3/4 cup coarsely chopped almonds
• 3/4 cup coarsely chopped pistachios
• 1/4 teaspoon salt
• 1/2 cup + 1 tablespoon melted coconut oil
• 1/2 cup maple syrup
• 1/2 cup granulated sugar
• 1/2 cup Dutch process cocoa powder (see note 1)
• 1 teaspoon vanilla extract
• 1/2 cup toasted coconut flakes
• 3/4 cup miniature semi-sweet chocolate chips
• 1/2 cup chocolate chips (milk, semi-sweet, or dark (your favorite))

Method

1. Heat oven to 325°F. Line a large sheet pan with parchment paper or a silicone baking mat.
2. Add oats, chopped almonds, and pistachios to a large mixing bowl.
3. In a separate bowl, whisk together salt, melted coconut oil, maple syrup, sugar, cocoa powder, and vanilla extract until smooth.
4. Pour the chocolate mixture over the oats and nuts. Stir, with a spatula, until everything is evenly coated.
5. Spread the mixture evenly on the sheet pan. Bake for 7 minutes, remove and stir well. Spread evenly again and bake another 7 minutes. Stir once more, spread evenly, and bake a final 7 minutes. Total bake time: 21 minutes.
6. Remove from the oven and toss in the toasted coconut. Spread evenly again. Let the granola sit for 2 minutes to cool slightly, then sprinkle chocolate chips on top. Do not stir. (You can also add a sprinkle more of salt here if you'd like). Let cool completely (2 to 3 hours) until chocolate sets and granola hardens.
7. Here’s the secret I swear by : move the cooled granola to a large freezer bag, press out the air, and seal. Freeze it and enjoy straight from the freezer. I think it tastes even better the next day.