Name: Dark Chocolate & Sea Salt Granola
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 cups
Cuisine: American
Ingredients: 3 cups old-fashioned rolled oats; 1 cup chopped nuts (almonds, pecans, or walnuts); 1/2 cup unsweetened cocoa powder; 1/2 cup maple syrup or honey; 1/3 cup melted coconut oil; 1 teaspoon vanilla extract; 1/2 teaspoon sea salt, plus extra for topping; 1/2 teaspoon cinnamon (optional); 3/4 cup dark chocolate chunks or chips

↓ Jump to Recipe

Imagine crunchy clusters of rich dark chocolate granola kissed with just the right touch of flaky sea salt, and you have a snack that feels like a sweet-and-salty hug for your taste buds. This granola manages to taste like a gourmet treat while being simple enough to whip up on a quiet afternoon. The cocoa gives it deep chocolate flavor, the dark chocolate chunks add pockets of melty richness, and that finishing pinch of sea salt makes every single bite pop.

It is perfect for breakfast poured over cold milk, for snacking straight from the jar, or for sprinkling over a bowl of yogurt when you want something a little special. Best of all, a single batch fills your kitchen with the smell of a chocolate lover’s dream and gives you a wholesome treat you can feel good about reaching for all week long. Let’s make a batch you will want to hide from the rest of the household.

Why You’ll Love This Recipe

This is the granola to make when you want something indulgent that still counts as wholesome. The contrast between deep, slightly bitter dark chocolate and bright flaky sea salt is what makes it so addictive, satisfying both your sweet cravings and that salty itch in the same handful. It genuinely tastes like dessert, yet it is built on oats, nuts, and naturally sweetened cocoa.

It is also wonderfully easy to customize. You can swap in different nuts, fold in dried fruit, or switch up the type of chocolate to suit your mood. Because you control every ingredient, there are no strange preservatives or excessive amounts of sugar, just simple, real food that comes together into crunchy chocolate clusters.

And like all good granola, it is a meal-prep hero. Make one big batch and you have breakfasts, snacks, and yogurt toppings ready to go for the whole week. It stores beautifully, travels well, and somehow tastes even better on day three once the flavors have had a chance to settle in.

Ingredients

The base of this granola is 3 cups of old-fashioned rolled oats and 1 cup of chopped nuts, such as almonds, pecans, or walnuts, which add richness and crunch. The deep chocolate flavor comes from 1/2 cup of unsweetened cocoa powder, while 1/2 teaspoon of sea salt (plus extra for sprinkling on top) and an optional 1/2 teaspoon of cinnamon round out the flavor with warmth and balance.

To bind and sweeten the mixture, you will use 1/2 cup of maple syrup or honey, 1/3 cup of melted coconut oil, and 1 teaspoon of vanilla extract. Warming these together helps them blend smoothly and coat the oats evenly for the crispiest clusters. The star finishing touch is 3/4 cup of dark chocolate chunks or chips, added after baking so they stay rich and melty.

This recipe is easy to adapt to your taste. For extra crunch, use a mix of nuts and seeds like sunflower or pumpkin seeds, and for an even deeper chocolate flavor, stir in a tablespoon of espresso powder with the dry ingredients. A handful of dried cherries or cranberries tossed in after baking adds a sweet-tart contrast that plays beautifully against the dark chocolate.

Dark Chocolate & Sea Salt Granola ingredients

Step-by-Step Instructions

Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper. In a large bowl, combine the rolled oats, chopped nuts, cocoa powder, sea salt, and cinnamon if using, stirring so the cocoa coats the oats evenly and the salt is well distributed throughout the mixture.

In a small saucepan or a microwave-safe bowl, gently warm the coconut oil, maple syrup, and vanilla extract just until they are blended and pourable. Pour this liquid over the dry ingredients and stir thoroughly until every oat is coated in glossy chocolate. This even coating is what turns a loose mixture into crunchy, cohesive clusters.

Spread the granola onto the prepared baking sheet in an even layer, pressing it down gently with a spatula for bigger clusters and extra crunch. Bake for 20 to 25 minutes, stirring once about halfway through. Watch it closely near the end, because chocolate granola can go from perfectly toasty to burnt quickly, so check it at the 20-minute mark.

Remove the pan from the oven and immediately sprinkle the dark chocolate chunks over the top, letting them melt slightly before stirring gently to distribute. Finish with an extra pinch of flaky sea salt, then let the granola cool completely so it crisps up. Once fully cooled, break it into chunks and store it in an airtight container.

Tips for the Best Dark Chocolate Granola

For big, bakery-style clusters, resist the urge to stir the granola too often while it bakes and press it down firmly with a spatula before it goes into the oven. Chocolate granola browns faster than a plain batch because the cocoa can scorch, so start checking it at the 20-minute mark and pull it the moment it smells rich and toasty. Letting it cool fully and undisturbed on the pan is what gives you that satisfying crunch, so resist digging in too soon.

Add the dark chocolate chunks right after baking while the granola is still warm, so they melt just enough to cling without seizing or burning. That final sprinkle of flaky sea salt on top is not optional in my book, since it is what makes the sweet-and-salty magic happen. If you love chocolate granola, be sure to try my mocha espresso granola and this easy chocolate chip granola for more chocolatey breakfast ideas.

Kitchen Gear for This Recipe

As an Amazon Associate, The Kitchen’s Aid earns from qualifying purchases at no extra cost to you.

Frequently Asked Questions

Can I use quick oats instead of rolled oats?
Rolled oats work best for texture and clustering. Quick oats can be used in a pinch, but the granola may clump together less and turn out a bit finer and softer rather than forming those big, crunchy chunks.

How long does homemade granola last?
Store it in an airtight container at room temperature for up to two weeks, or freeze it for up to three months. Keeping it well sealed is the key to preserving that signature crunch.

Can I make this granola vegan?
Absolutely. Simply use maple syrup instead of honey and make sure your dark chocolate is dairy-free. Every other ingredient in the recipe is naturally plant-based.

What kind of chocolate works best?
Good-quality dark chocolate chunks or chips in the 60 to 70 percent cacao range give the best balance of richness and bittersweet depth against the sea salt. You can chop a bar for more irregular, melty pockets if you prefer.

Why did my granola taste bitter?
Bitterness usually means the cocoa over-baked. Watch the granola carefully and remove it as soon as it smells toasty, and be sure to use the full amount of maple syrup and a good-quality cocoa powder to keep the flavor balanced.

This dark chocolate and sea salt granola is proof that a wholesome snack can taste every bit as indulgent as dessert, with that irresistible sweet-and-salty crunch in every bite. For more healthy eating ideas, there is endless inspiration to keep your treats both delicious and better for you. If you make a batch, I would love to see how you customized yours, so tag @thekitchensaid on Instagram with your creations. Let’s make every bite count!

Recipe