Cocoa Almond Granola

Chocolate Granola

Cocoa Almond Granola gives your everyday breakfast routine an upgrade — it’s full of all the good stuff like oats and almonds, with a little bit of cocoa to make it fabulous.

Did your mom ever let you buy Cocoa Krispies or Coco Puffs when you were a kid? Remember how your plain old white milk magically turned into chocolate milk by the time you were finished with the cereal?
That was so cool.

Cocoa powder in granola—why didn’t I think of that? I’ve been making homemade granola since college, and I thought I was being creative with it, but now see I was stuck in a rut. Chocolate takes granola into a new level. What a fabulous after school snack or decadent breakfast.

I used the super deep dutched cocoa, which is why my granola looks so dark, but I think regular cocoa powder would have been better, at least visually. If you’re in the mood to embellish, how about some tart dried cherries and mini chocolate chips


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4 from 4 votes

Cocoa Almond Granola

Cocoa Almond Granola gives your everyday breakfast routine an upgrade — it’s full of all the good stuff like oats and almonds, with a little bit of cocoa to make it fabulous.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Yield 12
Author Sue Moran


  • 4 cups old-fashioned oats
  • 1 cup raw whole almonds
  • 1 cup sweetened shredded coconut
  • 1 1/2 tsp ground cinnamon
  • 2 Tbsp unsweetened cocoa powder
  • 1/2 tsp salt
  • 1/2 cup granulated sugar
  • 1/4 cup honey
  • 1/3 cup vegetable oil
  • 2 Tbsp butter
  • 2 tsp pure vanilla extract


  • Place racks in the center and upper third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
  • In a large bowl, toss together oats, almonds, coconut, cinnamon, cocoa powder and salt. Set aside.
  • In a medium saucepan combine sugar, honey, oil and butter. Stir over medium heat until sugar dissolves and mixture begins to bubble. Remove from heat and stir in vanilla.
  • Pour the warm sugar mixture over the oat mixture and toss with a wooden spoon. Toss until all of the oats and almond bits are at least moistened by the sugar mixture. Spoon mixture onto prepared baking sheets and place in the oven.
  • Bake granola for 30 minutes, removing from the oven to toss and stir 2 to 3 times during baking. Granola is done when it is toasted around the edges and fragrant.
  • Remove from the oven and cool completely. Store in an airtight container, at room temperature, for up to 2 weeks.

Cook's notes

recipe from Joy The Baker Cookbook
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.




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  • Reply
    jean miller
    February 5, 2015 at 9:59 pm

    Hi Susan, this looks wonderful! Wondering if the granola can be frozen? Thanks for all the great recipes.

    • Reply
      February 17, 2020 at 9:10 am

      I’ve never tried freezing granola, but I don’t see why you couldn’t.

  • Reply
    March 10, 2012 at 9:27 pm

    5 stars
    Sue, I made this for my running group and everybody loved it. It’s richer, more flavorful than classic granola- but not cloying or over rich. I took out the butter for my vegan friends and added dried cherries. Yum!

  • Reply
    Gerry @Foodness Gracious
    March 5, 2012 at 9:52 pm

    I love snacking on granola and this looks like a winner for me and my kids if they can get to it before me. Great pics also 🙂
    Take care.

  • Reply
    March 5, 2012 at 5:37 pm

    I have a fetish for all granola recipes. I’m almost always drawn to them. Your granola looks amazing and I love your suggestion of adding dried cherries and chocolate chips. Lookin’ good!

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