This homemade granola is everything I want in a pantry staple: super simple, naturally sweetened, and filled with nutrient-dense ingredients I already have on hand. It’s lightly sweet, perfectly crunchy, and totally customizable. The only downside is the kids eat it as fast as I can make it!
I added a pinch of cream of tartar in this version to help the baking soda activate better and give it that crave-worthy crunch. This recipe has been on repeat in our house, it’s that good.
How to Make Homemade Granola
Some granola is soft and chewy, while others are crunchy. While I love soft, chewy cookies, this recipe makes a big batch of crunchy chocolate granola. Coconut sugar and maple syrup give it a little natural sweetness and the slightly melted chocolate chunks help hold it together.
The trick is to make sure you don’t overcook it. Yes, it’s crunchy, but we don’t want the bad kind of burnt crunchy. Once it’s out of the oven it will continue to crisp up. I’ll also stir the chocolate chunks in while the granola is still slightly warm. You don’t want them to completely melt, just soften enough to hold the oats together.
How to Use Homemade Granola
A lot of the granola you’ll find at the store has loads of sugar or filler ingredients. There are some healthier brands now, but they’re also expensive. And with a houseful of kids who love chowing down on granola, homemade is the easiest, cheapest option!
Here are some of our favorite ways to use homemade granola
Here’s how to make your own crunchy chocolate chunk granola!
Homemade Chocolate Chunk Granola
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Preheat the oven to 325°F and line a large baking sheet with parchment paper.
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In a large mixing bowl, whisk together the dry ingredients: oats, coconut sugar, oat flour, coconut flour, chia seeds, salt, cinnamon, baking soda, and cream of tartar.
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In a separate bowl, mix the wet ingredients: almond butter, melted coconut oil, maple syrup, and vanilla. Stir until smooth and well combined.
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Pour the wet ingredients into the dry and stir until everything is evenly coated. The mixture should be slightly sticky and clumpy.
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Spread the mixture evenly on your baking sheet. Press it down gently with the back of a spoon or spatula if you want more granola clusters.
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Bake for 20 minutes, then gently stir and rotate the pan. Bake for another 10–15 minutes or until golden and fragrant. (The granola will crisp up as it cools.)
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Remove from the oven and let it cool for 10–15 minutes. Once the granola is still warm but not hot, gently stir in the chocolate chunks. This helps them melt just enough to bind to the granola without turning into a full chocolate coating.
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Let the granola cool fully before storing. It will crisp up as it cools. Break into clusters.
Nutrition Facts
Homemade Chocolate Chunk Granola
Amount Per Serving (1 serving)
Calories 466
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 8g50%
Trans Fat 0.01g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 1mg0%
Sodium 162mg7%
Potassium 414mg12%
Carbohydrates 61g20%
Fiber 9g38%
Sugar 13g14%
Protein 12g24%
Vitamin A 8IU0%
Vitamin C 0.01mg0%
Calcium 90mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Store the granola in an airtight container at room temperature for up to 2 weeks (if you don’t devour it before then!).
What are some of your favorite make ahead snacks? Leave a comment and let us know!
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