Chocolate Chocolate Chunk Granola
Prep time
Cook time
Total time
Serves: 6
  • 2 cups rolled oats
  • 2 cups whole wheat & flax cereal (see post notes above for gluten-free)
  • 3 to 4 tablespoons cocoa powder*
  • ⅛ teaspoon salt
  • ⅓ cup maple syrup, honey, or agave nectar
  • ⅓ cup packed brown sugar (can sub coconut sugar)
  • 2 tablespoons coconut, grapeseed or rice bran oil
  • 1½ teaspoons vanilla extract
  • ⅔ to ¾ cup finely chopped dairy-free dark chocolate (see post notes above for recommendations)
  1. Preheat your oven to 250ºF and lightly grease two 9×13-inch glass baking dishes or line baking sheets with silicone baking mats (I prefer the glass dishes in this recipe).
  2. Combine the oats, cereal, cocoa powder, and salt in a large bowl.
  3. Place the sweeteners and oil in a saucepan, and heat until the sugars are mostly dissolved. For a shortcut, you can heat the wet ingredients in the microwave in 15 second intervals, until the brown sugar is mostly dissolved (just 30 to 45 seconds total).
  4. Stir the vanilla into the liquid ingredients, and pour all over the dry ingredients. Stir to coat.
  5. Spread the granola out in your prepared pans.
  6. Bake for 60 to 90 minutes – this will vary quite a bit on climate (in dry climates my granola crisps up in less than an hour sometimes, on the coast, it can easily take 90 minutes), checking in every 20 to 30 minutes to stir. If using metal pans, check in more often as the granola tends to brown much more quickly. The granola will still be soft when done, but it firms up as it cools.
  7. Once completely cool, stir in the chocolate chunks.This granola should stay fresh in a sealed container for about a week, if it lasts that long.
* Depending on how dark you like it – my husband preferred less, I preferred more.
Recipe by Go Dairy Free at