Coconut Chocolate Chip Granola is sweet and full of yummy ingredients like toasted coconut and mini chocolate chips. This homemade granola is easy to make and ready in just 30 minutes. Enjoy chocolate chip granola with milk or sprinkled over your morning yogurt bowl.
We always have some form of granola, whether store-bought or homemade. The beauty of homemade granola is that you can control the ingredients you put into it. Not only that, but it's simple to make too.
This coconut chocolate chip granola is on the sweeter side, but what a treat it is to eat. This recipe is a delicious combination of oats, toasted coconut, chopped pecans, and miniature chocolate chips.
Homemade granola, like my chocolate coconut granola, is perfect in a bowl with milk or sprinkled atop yogurt and fresh fruit. Ready in just thirty minutes - there is no reason not to make a batch of it!
Chocolate Chip Granola
Wholesome, nutrient-dense rolled oats combine with sweetened coconut, pecans, and mini chocolate chips for a delectable homemade granola. This simple granola is deliciously sweet - perfect for dessert or a yummy topping for your morning yogurt bowl. Here is why you will love this chocolate chip granola:
- The recipe uses everyday pantry staples.
- Homemade granola is completely customizable - use what you have on hand.
- Granola is quick to prepare and bakes in thirty minutes.
- Enjoy homemade granola as a snack or delicious addition to breakfast.
- Sweetened Shredded Coconut
- Old-Fashioned Rolled Oats
- Pure Maple Syrup
- Coconut Oil
- Pure Vanilla Extract
- Mini Semi-Sweet Chocolate Chips
See the recipe card for ingredient quantities.
How to Make Homemade Granola
- Preheat the oven to 325 degrees F. Line a sheet tray with parchment or a Silpat.
- Toast the coconut.
- Mix everything: Mix the old-fashioned rolled oats and the chopped pecans in a large bowl. In a separate bowl, whisk the liquid ingredients until incorporated. Pour the liquid ingredients over the oat mixture, and stir to combine.
- Bake: Bake for 15 minutes. Rotate the pan and bake for an additional 12 to 15 minutes.
- Once cooled, break the granola into pieces and transfer it to a large bowl. Stir in the toasted coconut and mini chocolate chips.
Substitutions and Additions
- Sweetened Shredded Coconut - Unsweetened Shredded Coconut
- Maple Syrup - Light Brown Sugar
- Coconut Oil - Avocado Oil, Melted Butter, Canola Oil
- Pecans - Almonds, Walnuts
- Mini Chocolate Chips - Semi-Sweet Chocolate Chunks, White Chocolate Chips
- Mix-ins - Chia Seeds, Flax Seeds, Freeze-Dried Fruit (after baking), Dried Cranberries (after baking)
- Pyrex Prepware 4-Quart Rimmed Mixing Bowl
- OXO Good Grips 11-Inch Balloon Whisk
- Rubber Spatula
- Nordic Ware Natural Aluminum Commercial Baker's Half Sheet
- Comfylife Parchment Paper Sheets
Store homemade granola in an airtight container or mason jar at room temperature, out of direct sunlight. Stored in an airtight container, granola stays fresh for up to two weeks. Afterward, it will begin to lose its freshness slowly. To extend shelf life, store the granola in the refrigerator.
Can you freeze granola? Yes, granola is freezable. Transfer it to a freezer-safe zip-top bag. Freeze for up to 3 months.
Other Yummy Granola Recipes
- Spiced Apple Pecan Granola
- Chocolate Coconut Pecan Granola Clusters
- Coconut Cranberry Granola Clusters
- Peanut Butter Chocolate Chunk Granola Clusters
- Maple Pecan Granola Clusters
- Be sure to line the baking tray with a Silpat or parchment paper.
- Use rolled oats for the best texture.
- Granola makes a lovely gift. Transfer cooled granola to a mason jar and tie a ribbon around the lid.
Frequently Asked Questions
Ensure the granola has completely cooled before transferring it to an airtight container or jar. If granola is put away warm, steam will produce in the container and soften the granola.
Press the granola into a single layer on the parchment or Silpat-lined baking tray. Avoid stirring it as it bakes; rotate the pan halfway through baking. As the sugars caramelize, they help the ingredients stick together. Allow the granola to cool before breaking it into pieces.
If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
Coconut Chocolate Chip Granola
- 1 cup shredded sweetened coconut
- 3 cups old-fashioned rolled oats
- ½ cup pecans chopped
- ¼ teaspoon salt
- ⅓ cup pure maple syrup
- ⅓ cup liquid coconut oil
- 1 teaspoon pure vanilla extract
- ½ cup mini semi-sweet chocolate chips
- Place one cup of sweetened shredded coconut onto the prepared tray. Bake in the oven until the coconut starts to brown, about 7 minutes. Remove from oven and allow to cool slightly before transferring to another container.
- Mix the old-fashioned rolled oats and chopped pecans in a large bowl. Whisk the liquid coconut oil, maple syrup, and vanilla extract in a separate bowl until incorporated. Pour the liquid ingredients over the oats and pecans. Mix until everything is well combined and well coated.
- Transfer the oat mixture onto the Silpat (or parchment) lined sheet tray. Pat the mixture down with a spatula into one even layer. Bake for 15 minutes. Rotate the pan and bake for an additional 12-15 minutes. Remove the tray from the oven and allow the granola to cool completely.
- Once cooled, break the granola into pieces and transfer it to a large bowl. Add the toasted coconut and mini chocolate chips. Gently toss everything together.
- Warm solid coconut oil in the microwave for about 25 seconds to melt it.
- See the post for ingredient substitutions.
- Store homemade granola in an airtight container or mason jar at room temperature, out of direct sunlight, for up to 2 weeks.
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