5 from 4 votes
chocolate coconut granola vegan
Chocolate Coconut Granola
Prep Time
25 mins
Cook Time
50 mins
Total Time
1 hr 15 mins

Homemade dark chocolate Granola with coconut, brazil nuts, cranberries and sesame seeds make this one of the best ways to go vegan

Course: Breakfast, Brunch, Snack
Cuisine: French
Keyword: chocolate granola, granola, vegan granola
Servings: 12 servings
Calories: 280 kcal
Author: Jill Colonna
  • 300 g (10.5oz) jumbo oats (if on a strict GF diet, ensure they're labelled gluten free)
  • 100 g (3.5oz) brazil nuts roughly chopped
  • 50 g (2oz) sunflower seeds
  • 25 g (1oz) sesame seeds
  • 50 g (2oz) dessicated coconut
  • 1 tsp vanilla powder (or a few drops vanilla extract)
  • pinch salt
  • 2 tbsp unsweetened cocoa powder (I use Van Houten)
  • 75 g (3oz) coconut oil melted if in a block
  • 125 g (4.5oz) maple syrup
To add after baking:
  • 100 g (3.5oz) dried cranberries
  • 140 g (5oz) dark chocolate chips or drops (Vegan if necessary)
  1. Preheat the oven to 180°C (160°C fan)/350°F (Gas 4).

  2. Using a digital scale, measure all the ingredients (except the chocolate and dried fruits) in a large bowl and stir to mix them all well together.

  3. Cover a baking tray with baking paper (or a silicone mat). Spread out the oat mixture evenly. Bake in the oven for about 25 minutes, turn over the mixture and return to the oven for a further 20-25 minutes.

  4. Immediately sprinkle over the chocolate chips/drops and the dried fruits. After about 10 minutes, turn over the granola to mix in the partially melted chocolate and juicy dried fruits. Leave to cool and for the chocolate to set.

Recipe Notes

Store in an airtight container at room temperature. Enjoy at its best within 10 days.

Serve with almond milk, fresh berries or with homemade rhubarb compote for a vegan breakfast or any of your favourite vegan accompaniments.
Otherwise enjoy with yoghurt, milk or Skyr (we're seeing this appearing from Iceland in French supermarkets all of a sudden - it's great!)

Jill Colonna