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Chocolate-Nut Crunch Granola

  • Author: Joscelyn Abreu
  • Total Time: 40


Deliciously healthy chocolate granola full of oats, almonds, coconut, and hazelnuts. Made with no refined sugar, dairy free, gluten free, and vegan.


  • 2.5 cups rolled oats
  • 1/2 cup unsweetened coconut chips*
  • 1/2 cup coarsely chopped almonds*
  • 1/2 cup roasted and peeled hazelnuts, coarsely chopped* (directions below)
  • 1/4 cup coconut oil
  • 1/3 cup cocoa powder (I used dark cocoa)
  • 1/2 cup maple syrup or honey
  • pinch of sea salt


To Roast And Peel Hazelnuts

  1. If you have pre-roasted and peeled hazelnuts, skip this step. Preheat oven to 350F. Place hazelnuts with skins on a baking sheet and bake for 10-12 minutes. Wrap the warm hazelnuts into a clean dish towel and use the towel to rub the skins off.

To Make The Granola

  1. Preheat oven to 300F. In a bowl combine oats, coconut, almonds, and hazelnuts. Set aside. In a medium saucepan, combine coconut oil, cocoa powder, maple syrup, and salt, stirring to combine. Cook over medium heat for 3-4 minutes, or until mixture is smooth and melted. Pour chocolate mixture into the oat mixture and stir to combine. Spread granola mixture evenly onto a lightly greased or parchment paper lined baking sheet. Bake granola at 300F for 20-25 minutes, until lightly browned and crunchy, stirring midway through baking so it cooks evenly. Remove from the oven and let cool thoroughly before storing in a container. Yields about 4 cups of granola.


  • *You can easily substitute any of the nuts for a different nut of your choice.
  • Prep Time: 15
  • Cook Time: 25