Granola with Chocolate Chips and Coconut
A homemade granola with toasted oats, coconut flakes, and a hint of cinnamon. Sweetened with honey and bound with coconut oil, then tossed with chocolate chips at the end for a snack or yogurt topper that stays crispy in storage.
- Prep
- 10 min
- Cook
- 25 min
- Wait
- 20 min
- Total
- 55 min
- Makes
- 4 cups (48 ounces)
Steps
Before you start
- Preheat oven to 325°F (163°C)
- Line a large baking sheet with parchment paper (or leave bare if well-seasoned)
- Measure all ingredients before mixing
Mix dry ingredients
- In a large mixing bowl, combine 3 cups rolled oats, 1 cup unsweetened coconut flakes, 1/4 cup packed brown sugar, 1/2 tsp ground cinnamon, and 1/4 tsp sea salt.
- Stir well with a wooden spoon until the cinnamon and salt are evenly distributed throughout, about 30 seconds.
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Ready when: Cinnamon and salt are evenly distributed
Tip: Distribute the cinnamon evenly so every bite has the flavor.
Combine wet ingredients
- In a small bowl or measuring cup, whisk together 1/3 cup melted coconut oil, 1/3 cup honey, and 1 tsp vanilla extract until smooth, about 30 seconds.
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Ready when: Wet ingredients are smooth and combined
Combine wet and dry
- Pour the honey-oil mixture over the oat mixture and stir vigorously with a wooden spoon for 1-2 minutes, breaking up any clumps, until every bit of oat and coconut is lightly coated with the honey-oil mixture.
- The mixture should feel damp but not wet.
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Ready when: Every oat is lightly coated and no dry spots remain
Tip: Don't overmix or the granola will clump into too-large pieces.
Add almonds (optional)
- If using sliced almonds, stir 1/2 cup into the oat mixture until evenly distributed.
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Ready when: Almonds are evenly mixed
Spread on baking sheet
- Spread the granola mixture evenly across a large baking sheet (13×18 inches) lined with parchment paper (or unlined if using a well-seasoned sheet).
- Use a spatula to press it into a single, even layer about 1/2 inch thick.
- Leave it loose enough that air can circulate—don't pack it down hard or it will bake into a solid slab.
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Ready when: Granola is spread in an even layer
Tip: A light touch keeps the granola loose and crispy, not clumpy.
Bake the granolaOven 325°F / 165°C
- Place the baking sheet in a preheated 325°F (163°C) oven.
- Bake for 20-25 minutes, stirring once halfway through (at about 12-13 minutes).
- Stir with a wooden spoon or spatula, pushing the edges toward the center so it toasts evenly.
- Continue baking until the oats, coconut, and almonds turn deep golden brown and smell toasty.
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Ready when: Oats, coconut, and almonds are deep golden brown; aroma is toasty
Tip: Stir halfway to prevent burning at the edges. The granola will firm up as it cools, so don't wait until it looks fully crispy in the oven.
Cool on baking sheet
- Remove the baking sheet from the oven and let the granola cool completely on the sheet, untouched, for 15-20 minutes.
- As it cools, it will firm up and become crispy.
- Do not stir while cooling.
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Ready when: Granola is cooled to room temperature and crispy to the touch
Tip: This step is crucial—don't skip it. Granola hardens as it cools, so it may still look soft when you remove it from the oven.
Stir in chocolate chips
- Once the granola is completely cool, break it up into bite-size pieces with your hands or a spoon, then stir in 1 cup chocolate chips until evenly distributed.
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Ready when: Chocolate chips are evenly distributed throughout
Tip: Add the chocolate after cooling so it doesn't melt into the hot granola.
Good to know
Tips
- Use old-fashioned (rolled) oats, not instant or steel-cut. Instant oats will turn to mush, and steel-cut oats won't toast evenly.
- Don't skip the cooling period. The granola may seem soft when hot but will crisp up dramatically as it cools—this is normal and correct.
- If you live in a humid climate, add the chocolate chips and store in an airtight container only once the granola is completely cool and has been at room temperature for several hours.
- For extra crunch, add the chocolate chips after a day of storage when the granola is at its crispiest.
Make ahead
Granola can be made up to 2 weeks ahead. Store in an airtight container at room temperature.
Storage & reheating
Store in an airtight container or glass jar at room temperature for up to 2 weeks. If it softens due to humidity, spread on a baking sheet and toast at 300°F (150°C) for 5-10 minutes to re-crisp, then cool completely before storing again. Freezer storage is not recommended as the texture will become soft when thawed.
Substitutions
- unsweetened coconut flakes → shredded unsweetened coconut. Shredded coconut will toast faster and result in a finer texture.
- unrefined coconut oil → melted butter or refined coconut oil. Refined coconut oil has less coconut flavor. Butter will give a richer taste.
- raw or regular honey → maple syrup or brown rice syrup. Maple syrup adds a deeper flavor; use the same amount.
- sliced or slivered almonds → pecans, walnuts, or sunflower seeds. Any nut or seed works; chop larger pieces to match almond size.
