Chocolate Granola Recipe (Low Sugar)

This chocolate granola recipe with coconut is a super easy to make, low sugar, healthy breakfast option - sprinkle on yogurt, fruit or enjoy with a splash of your favourite milk.

You might also like my healthy homemade muesli recipe!

This chocolate granola is made using a moderate amount of coconut oil and sugar (in the form of honey).  It's easy to make, nutritious and if you swap the honey for maple syrup you can enjoy it vegan.

Making your own granola is really so uncomplicated you'll be wondering why you ever bothered buying readymade. Mass produced granola is usually too sweet and the mixture never has exactly what you like.  There are either too many raisins or not enough nuts!

Because when you make your own granola mixture you can use your favourite ingredients in the quantities that make you happy. 

Chocolate granola ingredients and substitutions

• Oats: use old-fashioned rolled/jumbo oats, NOT instant oats (be sure to also check out these chewy blackberry granola bars made with rolled oats!).
• Cocoa/cacao powder.
• Coconut oil.
• Desiccated coconut.
• Honey or maple syrup/agave syrup.
• Sea salt.

How to make healthy chocolate granola: step-by-step

1.Start by combining the oats with the dry ingredients (i.e. cocoa/cacao, coconut and salt).

2. Then pour in the honey and coconut oil and stir thoroughly until the oats are evenly coated in the cocoa and the mixture becomes a little sticky.

3. Tip the mixture onto a medium size baking sheet, spread evenly without pressing down and bake in a preheated oven for 15 minutes.

4. Remove from the oven, increase the temperature to 180 C, and stir a little without breaking up the clusters.  Pop back in the oven for a further 8 minutes.

Top tip

Resist the urge to stir your freshly baked granola and allow it to cool completely before you use it.  It will crisp up as it cools and there is no need to break up the lovely granola clusters!

Top tips and FAQs

• Do NOT stir your freshly baked granola.  Let it cool completely first so it has a chance to crisp up before you use it.
• I used coconut oil but you can use butter instead.
• You can add a bit more honey to suit your individual preference.  Alternatively use maple syrup or agave syrup.
• You can also use either cocoa or cacao powders.  I tend to use cacao as it's a little healthier. 
• Store your homemade chocolate granola in an airtight container for up to a week.

Serving suggestions

This chocolate coconut granola can be enjoyed as a snack sprinkled on yogurt or fruit, served with a drizzle of fruit compote or a splash of milk (of your choice) for a healthy breakfast. Try to make your own breakfast parfait using this granola!

You can also enjoy this chocolate granola with nuts, seeds or dried fruit if you like.  Just add your favourite ingredients into your bowl of granola!

It's delicious sprinkled over homemade flavoured yogurt!

You might also like

• Mocha Overnight Oats
• Chocolate Oatmeal Breakfast Cookies
• Blueberry Oatmeal Breakfast Bars (Vegan)
• Cherry Overnight Oats with Cocoa

Check out also this collection of vegetable breakfast recipes.

Keep in touch!

How has your chocolate coconut granola turned out for you?  Let me know in the comments below, thanks!

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Recipe

Chocolate Coconut Granola Recipe (Low Sugar)

This chocolate coconut granola is a super easy to make, low sugar, healthy breakfast option - sprinkle on yogurt, fruit or enjoy with a splash of your favourite milk!

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Course: Breakfast, Healthy Snack

Cuisine: vegetarian

Prep Time: 5 minutes minutes

Cook Time: 23 minutes minutes

Total Time: 28 minutes minutes

Servings: 4 servings

Calories: 289kcal

Author: Monika Dabrowski

Ingredients

• ▢ 2 cups (180 g) old-fashioned rolled oats not instant
• ▢ 1⅓ tablespoons cacao/cocoa powder
• ▢ 3 tablespoons desiccated coconut
• ▢ 3½ tablespoons coconut oil melted
• ▢ 4 tablespoons honey/maple syrup
• ▢ ¼ teaspoon fine sea salt

Instructions

• Preheat the oven to 300 F/ 150 C/ gas mark 2.
• In a large bowl combine the

  oats,

  cacao/cocoa powder, desiccated coconut and salt. Stir well.
• Pour over the coconut oil and honey and stir the mixture thoroughly until it becomes a little sticky and all the oats are coated in the cocoa mixture (you can do this using the back of a large spoon).
• Tip the mixture onto a medium size non-stick baking tray, spread evenly without pressing down (don't even the mixture out) and bake for 15 minutes.
• Remove from the oven, stir a little using a spatula (but try not to break up the clusters), increase the oven temperature to 350 F/ 180 C/ gas mark 4 and bake for a further 8 minutes.
• Remove from the oven and leave to cool in the tray. Break the mixture up only when it's cooled completely! The mixture will harden and crisp up as it cools.

Notes

• Do NOT stir your freshly baked granola.  Let it cool completely first so it has a chance to crisp up before you use it.
• I used coconut oil but you can use butter instead. 
• You can add a bit more honey to suit your individual preference.  Alternatively use maple syrup or agave syrup.
• You can also use either cocoa or cacao powders.  I tend to use cacao as it's a little healthier. 
• Store in an airtight container for up to a week.

Nutrition

Serving: 1serving | Calories: 289kcal | Carbohydrates: 47g | Protein: 6g | Fat: 17g | Saturated Fat: 13g | Sodium: 150mg | Potassium: 205mg | Fiber: 5g | Sugar: 18g | Calcium: 21mg | Iron: 2mg

*Nutritional information is automatically generated and should be considered as an estimate.

**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

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