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+ servings
Chocolate coconut granola on a sheet tray.

Chocolate Coconut Granola with Pecans

Katelyn Ryan
This Chocolate Coconut Granola with Pecans is the perfect addition to your morning yogurt bowl. A delicious blend of coconut, cocoa powder, pecans, and chocolate chunks is combined with oats. The result is perfectly sweet, crunchy granola.
5 from 1 vote
Prep Time 10 mins
Bake Time 30 mins
Total Time 40 mins
Course Breakfast, Snack
Cuisine American
Servings 12 servings
Calories 320 kcal



  • Preheat the oven to 325° F. Line a baking sheet tray with a sheet of parchment or a silpat. 
  • In a large bowl, combine the rolled oats, shredded coconut, pecan pieces, crushed pecans, cocoa powder, and brown sugar.
  • Whisk together the liquid coconut oil, maple syrup, and vanilla extract in a small bowl. Pour the liquid ingredients over the oat mixture, and stir together until everything is incorporated. 
  • Pour the oat mixture onto the center of the prepared baking sheet. With your hands (and a sheet of wax paper) or a rubber spatula, press the granola down into a rectangle.
  • Bake in the oven for 15 minutes. Rotate the pan, and bake for approximately 15 more minutes. Remove from the oven and allow to cool for 10 minutes.
  • Sprinkle with the chocolate chunks and allow the granola to cool. For quicker cooling, you can place the tray in the refrigerator for 30 minutes to an hour. 
  • Once the chocolate has set, break the granola into pieces (or clusters).


STORE - Transfer cooled granola to an airtight container or jar. Store at room temperature for up to two weeks.
FREEZE - Transfer cooled granola to a freezer-safe container. Freeze for up to 3 months. Thaw granola completely before enjoying.


Calories: 320kcalCarbohydrates: 30gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 1mgSodium: 7mgPotassium: 253mgFiber: 6gSugar: 11gVitamin A: 9IUVitamin C: 1mgCalcium: 38mgIron: 2mg
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