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Chocolate Coconut Granola

Enjoy this sweet, crunchy granola by the handful for snack or atop a big bowl of yogurt for breakfast. Easy to make and easy to customize to taste, this Chocolate Coconut Granola is sure to please.

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Rest 30 minutes
Total Time 1 hour 5 minutes
Servings 5 cups of granola
Author Liz


  • 1/4 c. coconut oil
  • 1 Tbs. coconut oil
  • 1/3 c. cocoa powder I used Rodelle
  • 1/4 c. honey
  • 1/4 c. granulated sugar I used Imperial Sugar
  • pinch sea salt
  • 1/4 tsp. vanilla extract I used Rodelle
  • 3 c. oats
  • 1/2 c. slivered almonds
  • 1 c. unsweetened coconut chips
  • 1/2 c. toffee bits


  1. Preheat oven to 275F.
  2. Line a baking sheet with aluminum foil or parchment paper. Grease with 1 Tbs. unmelted coconut oil and set aside.
  3. In a small saucepan, melt 1/4 c. of coconut oil. Whisk in cocoa powder, honey, sugar and salt until sugar is melted and ingredients are thoroughly combined (whisking constantly). Remove from heat and add vanilla extract.
  4. In a large mixing bowl, toss oats, silvered almonds, and coconut chips to combine. Add coconut oil-cocoa mixture and toss to coat.
  5. Spread onto prepared baking sheet. Bake for 45-50 minutes until golden brown. Turn off oven and allow the tray to sit in the oven for another 30 minutes. Remove from oven and allow to cool completely.
  6. Break granola into pieces. Toss with toffee bits and store in an airtight container.