Grain Free Chocolate Chunk Granola
This grain free granola is crunchy and indulgent. It’s sweetened with maple syrup or honey and loaded with nuts, shredded coconut, and chocolate chunks for a delicious treat!
I’m always on the lookout for high quality snacks my family can enjoy. I swear my kids and husband are never not hungry. Can you relate?
They love my Paleo Maple Cinnamon Granola and the Blueberry Granola from my cookbook already, but I wanted to create a granola that was super rich and loaded with chocolate. What better time than in the week before Valentine’s Day?!
This Grain Free Chocolate Chunk Granola is so dang good. I can’t wait for you to try it.
For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):
- Pumpkin seeds
- Maple syrup or honey
- Coconut oil
- Vanilla extract
- Shredded coconut
- Chocolate chunks
To make this granola, start by spreading your chopped walnuts and pecans on a parchment paper lined baking sheet. Add the pumpkin seeds on top.
In a small bowl stir together maple syrup, melted coconut oil, and vanilla extract. Pour that over your nut and seed mixture. Spread in a single layer again.
Bake for 30 minutes. Remove from the oven and stir in your shredded coconut. Let it all cool. The granola will continue to get crispy as it cools.
After cooling, add chocolate chunks or chips.
How about that? No blender required. No junk. No refined sugar. Just simple steps and simple ingredients!
Can you use chocolate chips?
You can definitely use chips instead of chunks or both. I’ve tested this with chips and we strongly preferred the chunks to give maximum chocolate flavor! You can even chop up chocolate bars to achieve your 1 cup of chocolate chunks!
But you know I’m a big proponent of using what you have, so feel free to stick with chips if you need to do that.
Does this granola have a coconut taste?
The combination of the coconut oil and shredded coconut (especially if you use a sweetened one) does give a coconut flavor to this granola. It definitely takes a backseat to the big flavor of those chocolate chunks though!
Is this grain free granola paleo?
Yes, if you use unsweetened coconut flakes and a paleo chocolate! Paleo chocolate chunks can be found in natural grocery stores (like Whole Foods). You can also use a paleo chocolate bar (or two) and chop it up into chunks.
Is this granola vegan?
Yes, just use maple syrup for your sweetener instead of honey.
How to customize this granola
I love a dried fruit in my granola. Dried cherries or cranberries would be incredible in here if you’d like to add fruit!
Can you meal prep with granola?
Absolutely! This recipe makes a lot so you’ll have plenty to enjoy for several days. Once completely cooled, store in an airtight container at room temperature. It will be good for at least 2 weeks, but I bet you’ll have it all gobbled up long before then!
How to serve this
- Enjoy just as is for a quick snack. I leave it in a sealed container on the countertop for the kids and my husband to grab by the handful.
- Add it to a bowl with milk for a super crunchy cereal. When I serve it this way I like to keep it extra chunky. To do this just don’t break it up too much after the granola has cooled. The maple syrup will bind the nuts together to create yummy clusters.
- Use granola as a topping for your favorite yogurt. You can’t beat it’s crispiness. I love that contrast between the smooth yogurt texture and the crunch from this granola.
- Fill jars with this granola, tie a pretty bow around the jar, and gift them to friends or teachers!
More recipes like this:
Grain Free Chocolate Chunk Granola
- 2 cups walnuts
- 2 cups pecan halves
- 1 cup pumpkin seeds
- 1/2 cup pure maple syrup or honey
- 3 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 1 cup shredded coconut, sweetened or unsweetened, depending on how sweet you want your granola
- 1 cup chocolate chunks, semi-sweet, milk chocolate, or dark chocolate, can cut up a chocolate bar if you prefer
- Preheat the oven to 325 degrees. Line a 12 x 17 baking sheet with parchment paper.
- Coarsely chop the walnuts and pecans. Spread in a single layer on the prepared baking sheet.
- Scatter the pumpkin seeds on top.
- In a small bowl, stir together the maple syrup or honey, coconut oil, and vanilla. Pour over the nut mixture and then use a spatula to stir it all together. You want everything evenly coated. Spread in an even layer.
- Bake for 30 minutes.
- Remove from oven and stir in the shredded coconut. Spread everything back into an even layer and let cool completely. The granola will get crispy as it cools.
- Once completely cooled, stir in chocolate chunks. Store in an airtight container at room temperature. It will be good for at least 2 weeks, but I bet you'll have it all gobbled up long before then!