Chocolate Granola
Skip the Store-Bought Cereal – Make This Easy Chocolate Granola Instead
Over the years, I’ve looked at so many boxes of cereal claiming to be “healthy”—only to flip the label over and see the first or second ingredient is sugar. Even the ones labeled “organic” or “natural” are usually packed with hidden sweeteners, refined oils, and ingredients I don’t feel good about giving my kids.
That’s why I started making my own granola—and now I want to share one of my absolute favorite versions with you.
This chocolate granola is:
Naturally sweetened (no refined sugar)
Super crunchy and satisfying
Made without cinnamon or chocolate chips—just pure cocoa flavor
Perfect for breakfast or a snack
Whether you're trying to cut back on sugar or just want a better breakfast option, this recipe is a staple you'll want to make again and again.
Why Make Your Own Granola?
When you make your own granola, you get to:
Control the ingredients (no weird additives)
Cut back on sugar while still keeping it delicious
Save money (especially when buying oats, seeds, and nuts in bulk)
Customize it for your family (nut-free, gluten-free, etc.)
I usually double this recipe and store it in an airtight jar so breakfast is ready to go on busy mornings.
How to Use It:
Serve with raw milk or yogurt and fresh berries
Sprinkle on smoothie bowls
Pack in a lunchbox for an easy snack
Printable Recipe: Chocolate Granola (Refined Sugar-Free)
Click to view or print recipe
Chocolate Granola
Ingredients:
3 cups rolled sprouted oats
1 cup chopped nuts or seeds (almonds, pumpkin seeds, pecans) - or 1 more cup of oats
¼ cup unsweetened cocoa powder
½ tsp sea salt
½ cup melted coconut oil
½ cup maple syrup or honey
1 tsp vanilla extract
1/2 cup shredded coconut
Optional: 1/2 cup chopped dried fruit (add after baking)
Instructions:
Preheat oven to 325°F and line a baking sheet with parchment paper.
In a large bowl, mix oats, nuts/seeds, cocoa powder, and salt.
In a small bowl, whisk melted coconut oil, maple syrup or honey, and vanilla.
Pour wet mixture into dry ingredients and stir to coat evenly.
Spread onto baking sheet in an even layer.
Bake for 25–30 minutes, stirring halfway. Let cool completely to crisp up.
Store in an airtight jar or container for up to 2 weeks.
Let me know if you try it—I’d love to hear what you think or how you make it your own. 💛
—Melissa