Chocolate Grain-Free Granola

Chocolate for breakfast is always a good idea. Chocolate chips in your Grain-Free Oatmeal. Chocolate Collagen Chia Pudding to-go. Triple Chocolate Cookies? No judgement from me. I specifically developed this recipe with the chocolate for breakfast crowd in mind.

With granola, it is always important to keep an eye on the batch near the end of cooking time. Granola can go from perfectly crispy to burnt in just a few moments. Because the chocolate coating makes the granola so dark, what’s a good way to tell that it isn’t burnt? When you stir and fold the granola, it should sound dry and crispy. It needs baked a little longer if it sounds wet or is sticking together!

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I made my granola on a 13x9” pan, but if you have a 15x10” (or 2 13x9”), I think that is a better idea. You’ll be able to spread the granola thinner and have it bake faster.

Some recipes for granola call for soaking the nuts overnight for easier digestion. I omitted that step, because I really wanted to make and eat the granola that same day. If I had the foresight to know I would crave chocolate-y granola at least 1 day in advance, I would have loved to experiment with soaking and draining the nuts first. Anyone have experience soaking nuts? Did it make a noticeable difference in the texture of the granola, good or bad? Was it notably easier to digest? Let me know in the comments!

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Chocolate Grain-Free Granola

Crunchy, nutty, and rich with flavor, this granola is gluten-free, grain-free, and sure to satisfy your chocolate cravings. Top with fresh strawberries and almond milk to start your day off right.


2 cups raw cashews

2 cups raw almonds

2 cups raw walnuts

½ cup dried flaked coconut

¼ cup chia seeds

¼ cup hemp seeds

¾ cup maple syrup

3 tablespoons coconut oil

2 heaping tablespoons cocoa powder

2 teaspoons vanilla extract

Pinch of coffee grounds

1 cup mini chocolate chips


Preheat oven to 325 degrees Fahrenheit. Roughly chop cashews, almonds, and walnuts. Place chopped nuts, coconut, chia seeds, and hemp seeds on a large baking tray and toss gently with your hands. Whisk together maple syrup, coconut oil, cocoa powder, vanilla extract, and coffee grounds. Pour chocolate mixture evenly over nuts and seeds mixture. Toss gently with your hands and spread unbaked granola evenly across the baking sheet. Bake for 25-45 minutes, checking on the granola every 5 minutes starting at the 20 minutes mark. Baking time can vary greatly based on the exact settings of your oven, size of the baking tray, volume of granola, and more, so it’s best to keep a good eye on it near the end of the baking time. You’ll know the granola is finished baking when the individuals nuts are toasted, or when you stir the granola it doesn’t seem wet, but rather dry and crunchy. Let granola cool completely and mix in mini chocolate chips.