If you’ve been around Mela Made for a while, you know I’m obsessed with homemade granola—especially recipes made without refined sugar. My original granola has become one of the most-loved recipes on the blog, but it was definitely missing a chocolate companion.
This is that recipe.
Made with pure maple syrup for sweetness and unsweetened cacao powder for a rich, deep chocolate flavor, this granola is perfect for anyone craving a little chocolate goodness at breakfast. It has more of a dark chocolate taste than a milk chocolate one, making it deliciously rich without being overly sweet.
If you prefer a sweeter granola, simply stir in some chocolate chips after the granola has completely cooled. They add the perfect touch of sweetness while keeping those melty chocolate pockets intact.
I have to give credit where it’s due—this recipe was inspired by NYT Cooking. I absolutely love their recipes, and this one was too good not to make my own version. After a few tweaks, it became the chocolate granola I’ve been making on repeat. If you’re a fan of rich, chocolatey breakfasts, I think you’re going to love this one too.
Ingredients:
- ½ cup maple syrup – Naturally sweetens the granola without any refined sugar.
- ⅓ cup olive oil or melted coconut oil – Either works beautifully. Olive oil gives the granola a slightly richer flavor, while coconut oil adds a subtle sweetness.
- ⅓ cup unsweetened cocoa powder – This is what gives the granola its rich, dark chocolate flavor.
- 1 teaspoon Diamond Crystal kosher salt – I know, it’s oddly specific, but this is the salt I use and love! If you’re using a different brand or table salt, you may want to reduce the amount slightly since saltiness varies.
- 3 cups old-fashioned rolled oats – The base of every great granola.
- 1½ cups raw or roasted unsalted nuts – I used a mix of pecans, almonds, cashews, hazelnuts, and Brazil nuts, but feel free to use your favorites or whatever you have on hand.
- ½ cup raw seeds – Pumpkin, sesame, sunflower, flax, chia… anything goes! Mix and match your favorite seeds to make this granola your own.
Prep:
- Preheat the oven to 300°F (150°C) and line a large baking sheet with parchment paper
- .Mix the wet ingredients. In a large mixing bowl, whisk together the maple syrup, olive oil (or melted coconut oil), cocoa powder, and salt until smooth and well combined.
- Add the dry ingredients. Stir in the rolled oats, nuts, and seeds until everything is evenly coated in the chocolate mixture.
- Bake the granola. Spread the mixture into an even layer on the prepared baking sheet. Bake for 35–40 minutes, or until the granola is fragrant and feels dry to the touch. For larger clusters, avoid stirring it while it bakes.
- Cool completely. Turn off the oven and leave the baking sheet inside for 30 minutes to 1 hour. Letting the granola cool undisturbed helps create those irresistible crunchy clusters.
- Customize and store. Once completely cooled, break the granola into clusters. If you’d like a sweeter granola, stir in chocolate chips at this point. Transfer to an airtight container and store at room temperature for up to 2 weeks.
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Shop the tools I use for this recipe:
Large mixing bowl – perfect for mixing the oats, nuts, seeds, and chocolate mixture.
Half-sheet baking pan – helps the granola bake evenly and get those crunchy clusters.
Parchment paper – makes cleanup effortless and prevents sticking.
Measuring cups and spoons – essential for getting the perfect granola texture. I LOVE my magnetic measuring spoons.
Airtight storage container – keeps your granola crunchy and fresh.
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