Vegan Double Chocolate Granola

Homemade Double Chocolate Granola is vegan and super easy to make! Big crunchy clumps and clusters are the best to snack on! This recipe is easily customizable with your favorite additions. Best of all? This chocolate granola keeps fresh for weeks or frozen for months.

Homemade granola is such a great treat to have on hand (here is a non-chocolate granola to try!). I love snacking on this by the handful, using as a yogurt topping, or even eating with ice-cream for a crunchy dessert. What are your favorite ways to eat granola? Let me know in the comments!

Jump to:

• Ingredients for Chocolate Granola:
• How to Make Homemade Granola
• Variations and Customizations
• Leftovers and Storage
• Recipe Notes and Tips:
• Recipe

Ingredients for Chocolate Granola:

Here's what you need:

• Rolled Oats - also called classic oats or old fashioned oats.
• Flax Seeds - Flax seeds are loaded with omega-3 fats and fiber.
• Coconut Oil - you can sub a different fat, such as other oil or melted butter.
• Pure Maple Syrup - you can also swap in honey for a non-vegan version.
• Unsweetened Cocoa Powder
• Vanilla Extract
• Salt - Kosher for the granola mixture and flaky sea salt to sprinkle on top.
• Chopped Chocolate - I prefer dark chocolate. Be sure to grab dairy-free chocolate if you're making this vegan.

How to Make Homemade Granola

Making double chocolate granola is ridiculously simple! Here are the easy steps:

• Prep- Preheat the oven and grab a standard sized baking sheet. Line the baking sheet with parchment paper or a silicone liner for easy granola removal.

• Mix Granola - In a large, heatproof bowl mix together the melted coconut oil, maple syrup, vanilla, cocoa powder, salt, and cinnamon. If the mixture gets too thick to stir, you can microwave it for a few seconds to thin it out. Fold in the oats and flax seeds to the mixture until it's all coated.

• Bake - Spread granola mixture on lined sheet pan and spread into an even layer. Bake for about 30 minutes, giving it a quick stir halfway through. The granola is done when the oats are lightly toasted and light golden brown.

• Add Chocolate - Remove granola from the oven and immediately sprinkle over the chopped chocolate. The warm granola will start to melt the chocolate. Give the granola a couple swirls so that the melted chocolate clumps the granola together. Sprinkle with flaky sea salt, if desired.

• Cool and Break Apart - Allow the granola to fully cool - I like to pop it in the fridge to speed up the process. Break apart the cooled granola into clusters and store or enjoy.

Variations and Customizations

Homemade granola is so easy to customize! Here are some ideas additions or substitutions:

• Nuts - Nuts are a classic granola ingredient. Sliced almonds pair great with the chocolate.
• Coconut - Add flaked or shredded coconut to compliment the coconut oil.
• Chocolate - I love using dark chocolate with the cocoa powder, but you can use milk chocolate, white chocolate, or even a combination.
• Sweetener - I made this recipe vegan-friendly by using maple syrup, but if you're not vegan you could swap in honey as well.
• Fat - Instead of the coconut oil, you can swap in a different oil of choice or melted butter (for a non-vegan version).

Leftovers and Storage

This Double Chocolate Granola is perfect for meal prepping or make ahead!

Storage - Leftover granola can be stored in an airtight container. It will keep fresh at room temperature for a week or in the fridge for 3-4 weeks.

Freezing - Homemade granola can even be frozen! Freeze in freezer bags or a freezer container for up to 3 months. Thaw at room temperature before enjoying.

Recipe Notes and Tips:

• Microwave the Chocolate Mixture - If your ingredients, such as maple syrup, are cold when adding to the melted coconut oil it may cause the mixture to seize up and thicken. This isn't a problem - just pop the entire mixture in the microwave for a few seconds to thin it out.
• Add the Chopped Chocolate with your Heart - The amount of chopped chocolate you add is really up to you! I like to give it a few swirls so that the melted chocolate clumps the granola, but I like to leave some chocolate pieces unmelted.

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