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


Also try ~

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.




You Might Also Like


    Leave a Reply

    Please rate this recipe!

  • Reply
    Sarah (Snippets of Thyme)
    March 2, 2012 at 9:13 pm

    What a fun promotion. I am still drooling over your peanut butter/shortbread cookies. My husband could never have sugar cereal as a child (unless they went on a road trip). So, every year, the kids and I wrap several boxes of Captain Crunch or Fruity Pebbles for him. He groans but we know he LOVES it.

  • Reply
    March 2, 2012 at 6:59 pm

    your kidding!! I think i have found my favorite recipe! the cocoa powder and granola does throw me off a bit..but by your pictures I can tell this is just great! thanks!
    i am your newest follower..pls follow back if you can.

  • Reply
    the gardener's cottage
    March 2, 2012 at 6:09 pm

    oh does this sound good. i cannot wait to try this. thanks sue.

  • Reply
    Susan Lindquist
    March 2, 2012 at 4:06 pm

    Yum! Yes, please! I know that this is usually breakfast or snack fare, but it looks like a killer dessert to me!

  • Reply
    A Trifle Rushed
    March 2, 2012 at 2:18 pm

    Wow! What a super idea, and I know my sons will both love this. It will be a perfect for an Easter holiday breakfast. Jude x

  • Reply
    March 2, 2012 at 1:48 pm

    Joy never fails to take standard recipes up a notch. I am planning to pick up her cookbook this weekend. 🙂 Have a fabulous day, Sue!

  • Reply
    March 2, 2012 at 1:46 pm

    I like the chocolaty color of the granola. Great idea!

  • Reply
    March 2, 2012 at 1:31 pm

    Mmmm…I could definitely wash it all down with that chocolatey milk. Awesome choice, this granola looks decadent, delicious – and your photos are all so beautiful!

  • Reply
    Tricia @ saving room for dessert
    March 2, 2012 at 1:20 pm

    Yes I do remember the chocolate milk left behind by my Cocoa Krispies 🙂 What a nice memory! This granola does look fantastic and I love the ingredient list. Great photos and very nice post 🙂

  • Reply
    Sam @ My Carolina Kitchen
    March 2, 2012 at 12:30 pm

    Your photos are fabulous, outstanding actually and just pop off of the screen. Homemade is always best and these look beyond great. I can almost smell the vanilla from here.

1 2 3

Sharing is Caring

Help spread the word. You're awesome for doing it!

Grab my latest e-book

for free!

Subscribe to get first dibs on all my new recipes, plus extra subscriber only benefits!


You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.

You have Successfully Subscribed!