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Chunky Almond Coconut Chocolate Granola

Chunky Almond Coconut Chocolate Granola

An ultra chunky chocolate granola filled with bits of almonds, coconut, and cocoa powder for that rich chocolate touch. It's easy, simple, and quick to make.

Course Breakfast
Keyword chunky almond coconut chocolate granola, eay breakfast recipe, gluten-free, vegan
Prep Time 5 minutes
Total Time 25 minutes
Servings 3 cups
Author Taavi Moore


  • 1 cup pitted medjool dates soaked in boiling water for 15 min.
  • ½ cup melted coconut oil
  • cup creamy almond butter
  • cup cocoa powder
  • 1 tsp vanilla extract
  • 2 cups rolled oats
  • 1 cup roughly chopped almonds
  • ½ cup shredded coconut
  • Sprinkle of flaky sea salt


  1. Preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper.

  2. In a high-powered blender, blend dates and coconut oil until a smooth paste forms. Add to a large mixing bowl along with almond butter, cocoa powder, and vanilla. Whisk until smooth. Add rolled oats, almonds, coconut, and salt. Stir to combine. Spread out in an even layer on the baking sheet.

  3. Bake for 20 minutes, stirring half way through (make sure to spread it back into an even layer). Let cool for 20 minutes to completely harden. Do not touch the granola when it's cooling because this will help it form into clusters. Once cooled, break up into chunks. Store in an airtight jar.