This homemade vegan chocolate granola recipe is so delicious and packed with chocolate flavour it makes an amazing breakfast treat or sweet snack any time of day.
- vegan, gluten-free and can be nut-free
- seriously packed with delicious chocolate goodness!
- serve with your favourite plant-based milk and sliced banana or sprinkle over smoothies, ice cream or yogurt
- an easy homemade alternative to your favourite chocolate cereal like Kashi Chocolate Crunch
Ingredients & Substitutions
- maple syrup – can be substituted with agave or honey (not vegan), if needed
- almond butter – substitute with peanut butter to make chocolate peanut butter granola, or use tahini or sunflower seed butter to make this recipes nut-free
- coconut oil – can be subbed with avocado oil or light olive oil
- cocoa powder – any regular or dark cocoa powder works or you can use raw cacao powder for extra nutrients
- oats – use rolled oats or large flake oats
- almonds – any nut or seed can be used, swap for sunflower seeds, pumpkin seeds or coconut for a nut-free recipe
- chia seeds – optional but help the granola clump up, can be swapped for ground flax
- chocolate chips – optional, can be swapped for any dried fruit or omitted for a lower-sugar, healthier option
Complete list of ingredients with amounts and complete instructions is located in the recipe card.
Step by Step Instructions
Before You Start: Preheat the oven to 325 F and line a large baking sheet with parchment paper. If you don’t have a large baking sheet, you may need two as you want to make sure you have room to bake the granola in a single layer.
- Heat the maple syrup, almond butter and coconut oil in a small saucepan over low heat. Stir often until it’s melted and smooth.
- Stir the vanilla and cocoa powder into the almond butter mixture and mix until it’s completely combined.
- Mix the oats, almonds and salt together in a large mixing bowl, then pour the chocolate mixture over the oats and mix well.
- Stir in the chia seeds.
- Spread the granola in a single layer on the prepared baking sheet and bake for 25-30 minutes, stirring every 10 minutes.
- Remove from the oven and let cool for at least 20 minutes.
Sprinkle with the chocolate chips then allow to cool completely on the pan. It’s ready to enjoy!
- for chocolate coconut granola, add up to 1 cup shredded (desiccated) coconut when you mix the oats and almonds
- for mocha granola, add 1-2 tbsp instant coffee or espresso powder when you mix the oats and almonds
- for chocolate peanut butter granola, swap the almond butter for peanut butter
- add up to 1 tsp sea salt for delicious sea salt chocolate granola!
Yes. To freeze, let cool completely then transfer to a freezer-safe container and store in the freezer up to 3 months. It can be enjoyed straight from the freezer.
Yes. Let cool then store in an airtight container for up to 2 weeks.
Yes. Use sunflower seed butter, Wowbutter or tahini instead of almond butter and omit or replace the almonds with sunflower seeds, coconut flakes or raisins.
- Pumpkin Spice Latte Granola
- Easy Peanut Butter Granola
- Sugar-free Cinnamon Raisin Granola
- Chocolate Chip No-Bake Granola Bars
- Chocolate Chip Chia Seed Granola Bars
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- ½ cup pure maple syrup (120 ml)
- ½ cup almond butter (120 g)
- 5 Tablespoons coconut oil (68 g)
- 1 teaspoon pure vanilla extract
- ⅓ cup unsweetened cocoa powder
- 3 cups old-fashioned rolled oats (300 g)
- ½ cup sliced almonds (70 g)
- 2 Tablespoons chia seeds (24 g)
- ½ teaspoon finely ground sea salt
- ½ cup dairy-free chocolate chips (85 g)
- Preheat the oven to 325° F and line a large baking sheet with parchment paper. Set aside.
- Heat the maple syrup, almond butter, and coconut oil in a small saucepan over low heat. Stir frequently until melted and smooth.
- Remove from heat and stir in the vanilla extract and cocoa powder.
- Add the oats, almonds, and salt to a large mixing bowl and stir to combine. Pour the almond butter mixture over the oats. Stir well to combine.
- Stir in the chia seeds and spread the granola into an even layer on prepared baking sheet.
- Bake for 25-30 minutes, stirring every 10 minutes, or until no longer sticky.
- Remove the granola from the oven and allow to cool for 15 minutes. Sprinkle with chocolate chips and allow to cool completely before breaking into chunks.
- Serve as is, with your favourite plant-based milk, or as a topping for smoothies, ice cream, or yogurt!
Recipe makes 12 x 1/2 cup servings or 6 cups total.
Almond butter can be swapped for peanut butter or for nut-free granola, sunflower seed butter or tahini. For nut-free, omit or swap almonds for coconut, sunflower seeds or raisins.
Let granola cool completely then store in an air-tight container for up to 2 weeks. Can be stored in the fridge for 2 weeks or frozen for up to 3 months.
Increase the salt up to 1 tsp for salted chocolate granola.
Chocolate chips can be substituted with finely chopped dark chocolate.
Add 1-2 tbsp instant coffee or espresso powder when you mix the oats and almonds. Up to 1/4 cup finely ground coffee also works. Be sure to use decaf if you’re sensitive to caffeine.
Coconut oil can be substituted with avocado oil or light olive oil. Maple syrup can be substituted with honey (not vegan) or agave syrup.
- Serving Size: 1/2 cup
- Calories: 262
- Sugar: 9 g
- Sodium: 3 mg
- Fat: 15 g
- Carbohydrates: 27 g
- Fiber: 5 g
- Protein: 6 g
Keywords: chocolate granola, chocolate granola recipe
Updated February 8, 2021 with new text, photos and a revised recipe.