Triple Chocolate Granola


A couple of years ago, I created a delicious (if I do say so myself) dairy-free chocolate granola recipe for Attune Foods. When they had to discontinue their granola line, they wanted something to offer customers who mourned the loss of the beloved chocolate variety. It was a double chocolate granola, with cocoa and dark chocolate chunks, that included a wholesome crispy wheat cereal. For the holidays, I decided to amp up that original recipe with another dose of chocolate, while making it gluten-free, to boot!

Triple Chocolate Granola Recipe - such a healthy treat! Vegan, dairy-free, gluten-free.

Though baking for food allergic friends and family can be tricky, due to cross-contamination concerns, those of us with food restrictions can give others a taste of just how amazing “free-from” can be with this delicious chocolate granola. Plus, all of the ingredients are readily accessible at most stores, and the entire recipe requires mere minutes of hands on time.

The recipe can be enjoyed as a loose sweet cereal, with chocolate chips or dark chocolate chunks added once cool. Or, for amazing chocolaty clusters, you can stir mini dairy-free chocolate chips in while the granola is still quite warm. The melty, gooey goodness helps act as decadent “cement” once the chocolate granola has completely cooled.

Triple Chocolate Granola

Special Diet Notes & Options: Triple Chocolate Granola

By ingredients, this chocolate granola recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, tree nut-free, vegan and vegetarian. Note that not all rice cereals are gluten-free and/or allergy-friendly.

Also, I like to use mini chocolate chips when creating chocolate granola clusters (my favorite). Where sensitive milk allergies are a concern, Enjoy Life mini chocolate chips are a great option. When making a “loose” granola, larger dairy-free chips or dark chocolate chunks can be used.

Triple Chocolate Granola
Prep time
Cook time
Total time
This is a favorite "treat" recipe that makes a wonderful gift when bundled in a cute bag or container.
Serves: 6 servings
  1. Preheat your oven to 250ºF and lightly grease a large baking sheet or line it with a silicone baking mat.
  2. Combine the oats, cereal, and cocoa powder in a large bowl.
  3. Place the maple, sugar (if using coconut sugar, I like to grind it into a powder first), and oil in a saucepan, and heat until the sugar is 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 and salt into the liquid ingredients. Pour the liquid over the dry ingredients and stir to evenly coat.
  5. Spread the granola out in your prepared pan.
  6. Bake for 45 to 60 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.
  7. For clusters, immediately remove the granola to a large bowl and gently stir in the chocolate chips (just a few turns) while the granola is still warm.
  8. For a looser granola, let the granola cool completely, before stirring in the chocolate chips.
  9. Note that the granola will crisp up more as it cools. Break up clusters, if desired.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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  2. Oh, wow, this sounds incredible to this chocaholic!! I’d have to use the plain rice cereal (no sugar), but hey, still double chocolate granola!! 😀

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