Double Chocolate, Almond, and Coconut Granola

A crunchy granola filled with chocolate-y clumps of oats, almonds, and coconut flakes. A generous sprinkling of chopped dark chocolate makes each bite even more heavenly.

  • Cook Time: 35 minutes
  • Total Time: 35 minutes
  • Yield: about 8 cups 1x


  • 11 1/2 ounces (3 1/2 cups) rolled oats*
  • 3 1/2 ounces (1 cup) slivered almonds
  • 2 1/8 ounces (1 cup) unsweetened coconut flakes
  • 1/2 teaspoon salt
  • 2 egg whites
  • 6 ounces (1/2 cup) honey
  • 1 3/4 ounces (1/2 cup) dutch-process cocoa powder**
  • 2 ounces (1/4 cup) coconut oil
  • 2 teaspoons vanilla extract
  • 6 ounces dark chocolate (I like 70%), chopped*** (for dairy-free and sugar-free, I recommend Lily’s Sweets baking bar)


  1. Preheat oven to 300ºF with oven racks set in the top and bottom-third positions. Line two baking sheets with parchment paper.
  2. In a large bowl, combine the rolled oats, slivered almonds, coconut flakes, and salt and whisk or toss together well.
  3. In a small bowl, beat egg whites until foamy.
  4. In a separate, microwave-safe bowl, combine the honey, cocoa powder, and coconut oil and microwave for about 15 seconds, until the honey is thin and the coconut oil has mostly melted. Whisk together until smooth. Whisk in vanilla.
  5. Add cocoa mixture and egg whites to the dry ingredients and stir everything together until evenly combined, with all of the dry ingredients evenly coated.
  6. Divide granola mixture evenly between prepared baking sheets and spread into an "O" shape on each tray, pressing down firmly with a spatula to compact and leaving an open space in the center. Bake in the preheated oven for 35 minutes, flipping and rotating the baking sheets halfway through the time. Once done, turn off oven and gently break granola into clumps. Return to oven for 10 minutes with the door propped open. Leave granola on baking sheets at room temperature to cool and crisp up.
  7. Once granola has cooled completely, toss with chopped chocolate. Store in an airtight container at room temperature.


*This recipe is gluten-free if made with gluten-free oats.

**Regular cocoa powder may also be substituted, but the granola might not taste quite as chocolate-y.

***Feel free to add more or less chocolate to the granola to suit your tastes. You can also just add a bit to your bowl when serving.