Sea Salt Dark Chocolate Granola

By now, you probably know I have a thing for granola. But what you probably don’t know is that I also have a thing for chocolate.

Wait. You already knew that, too (obviously). Hmph.

Well, then you won’t be surprised that I’m sharing a recipe for chocolate granola! Besides, who doesn’t want a (healthier) version of Cocoa Puffs in their life?

This chocolate granola is inspired by one I tried recently by Purely Elizabeth. I demolished the whole bag in a matter of days and knew I wanted to create a version for the blog.

This recipe is simple, requiring just 9 ingredients and roughly 30 minutes to make!

The base is nuts, oats, chia seeds, and coconut. To keep things on the healthier side, I went with maple syrup and coconut sugar for natural sweetness. And the chocolate flavor comes from both cocoa powder and vegan dark chocolate! Yessss, come to Mama.

I hope you all LOVE this chocolate granola! It’s:

Perfectly sweet
Protein- + Fiber-rich
Quick + easy to make
& Delicious!

This would make the perfect quick breakfast or on-the-go snack. I love adding this granola to some coconut yogurt and berries for an easy summertime breakfast or snack when I don’t feel like cooking.

For more granola recipes, be sure to check out our 7-Ingredient Quinoa Granola, Peanut Butter Chocolate Chip Granola, Banana Bread Granola, Nut ‘n’ Honey Coconut Granola, Chunky Coconut Granola, Strawberry Coconut Granola, Grain-Free Granola, and Gingerbread Granola!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!

Sea Salt Dark Chocolate Granola

9-ingredient granola infused with cocoa powder, naturally sweetened, and full of plant-based protein and fiber! The perfect plant-based breakfast or snack.Author Minimalist Baker Print SAVE SAVED

4.94 from 134 votes Prep Time 10 minutes Cook Time 24 minutes Total Time 34 minutes Servings 9 (1/2-cup servings)Course Breakfast, SnackCuisine Gluten-Free, VeganFreezer Friendly 1 monthDoes it keep? 2-3 weeks

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US Customary – Metric3 cups gluten-free rolled oats1 cup chopped raw nuts (almonds, pecans, and/or walnuts are best)1/4 cup desiccated or shredded coconut (unsweetened)2 Tbsp chia seeds3 Tbsp coconut or organic cane sugar (or other dry sweetener of choice)1 tsp sea salt1/3 cup cocoa powder1/4 cup coconut (or avocado) oil1/2 cup maple syrup (plus more to taste // or other liquid sweetener of choice)1/2 cup vegan dark chocolate chips or chunks (optional // sweeter chocolate is best – I like Trader Joe’s 72% dark chocolate bar)


Preheat oven to 340 degrees F (171 C).To a food processor (or mixing bowl), add the oats, nuts, coconut, chia seeds, coconut sugar, salt, and cocoa powder. Pulse a few times (or stir) to combine.In a small saucepan over medium-low heat, warm the coconut oil and maple syrup until melted and combined. Pour over the dry ingredients and mix or stir well. If using a food processor, this breaks down the oats and nuts a bit more so it’s a finer texture, but this is optional.Spread the mixture evenly onto a baking sheet (or more baking sheets if making a larger batch) and bake for 17-24 minutes (or until fragrant and deep golden brown), stirring a bit near the halfway point to ensure even baking.Let cool completely. Then add chocolate (optional). Place in a container that has an air-tight seal, and it should keep for a few weeks. Or store in the freezer up to 1 month or longer.



*Nutrition information is a rough estimate calculated with the dark chocolate.
*Recipe makes ~4 ½ cups granola.

Nutrition (1 of 9 servings)

Serving: 1 half-cup servings Calories: 364 Carbohydrates: 44.7 g Protein: 8.2 g Fat: 19.1 g Saturated Fat: 9.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 225 mg Fiber: 6.9 g Sugar: 18.1 g

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