toasted coconut chocolate granola

Happy February! We’ve made it through the toughest month of the year (I’m sure your workout routine has been on point lately!) and now it’s time to treat ourselves to toasted coconut chocolate granola. Every so often, it’s nice to give my go-to granola a mini upgrade. Today’s variation features toasted coconut, dark chocolate chunks, and roasted hazelnuts to make each golden cluster the absolute best.

Toasted Coconut Chocolate Granola

Think of this recipe as merely a formula, and make it your own – swap out the hazelnuts for almonds or roasted macadamia nuts, add a handful of dried cherries when you stir in the dark chocolate, or sweeten with maple syrup instead of honey. Once you memorize the formula, you’ll realize how easily homemade granola can be within your reach.

Toasted Coconut Chocolate Granola

Toasted Coconut Chocolate Granola

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Toasted Coconut Chocolate Granola

  • Yield: 7 cups


  • 4 cups rolled oats
  • 1/2 cup shaved unsweetened coconut
  • 1/2 cup hazelnuts, chopped
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • 2 Tbsp coconut oil, melted
  • 1/2 cup plus 1 Tbsp honey
  • 2 tsp vanilla extract
  • 1 large egg white, at room temperature
  • 2 oz dark chocolate, chopped


  1. Preheat oven to 300°F and line a rimmed baking sheet with a silicone mat or parchment paper. Combine oats, coconut, hazelnuts, cinnamon, and salt in a large bowl. Add coconut oil, honey, and vanilla; toss to coat. Whisk egg white in a small bowl until frothy (about 1 minute); add to oat mixture and toss to coat.
  2. Use an offset spatula to spread mixture into an even layer on prepared baking sheet. Bake for 20 minutes, then use a large spatula to flip sections of granola. Press back into an even layer, rotate pan, and bake another 20 minutes. When granola is golden and feels dry to the touch, turn off oven and leave pan in oven for another 10 minutes to continue drying.
  3. Remove pan from oven and place on a wire rack to cool completely (the granola crisps as it cools). When completely cool, break into clusters and stir in dark chocolate. Store in an airtight container at room temperature for 1 to 2 weeks.


If your oven runs hot, bake granola at 290°F.


  • Serving Size: 2/3 cup
  • Calories: 290
  • Carbohydrates: 42

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  1. Yes! Ready to welcome February! The coconut has me dreaming of a vacation with a sunny beach and lazy mornings. A big bowl of this fabulous granola is just what I need.

  2. Chocolate in granola has got to the best thing ever. I make a granola based on an Australian chocolate bar called a Cherry Ripe and we eat it by the handful 😉

  3. This looks fantastic and thanks for linking to your other granola recipe. I need to make this to have with fresh fruit and yoghurt at my desk at work.

    It looks so delicious.

  4. Laura, I love all of your homemade granola!!! this one is gorgeous! LOVE the toasted coconut!!! so beautiful!

  5. There is nothing better than starting your day with something healthy that involves chocolate! This looks fabulous, Laura!

  6. Happy February too, Laura! What a wonderful recipe for a sweet month indeed. It’s healthy and lovely. I love the toasted coconut!

  7. Deliciousness, Laura! I love anything chocolate and granola and can’t wait to try your recipe. As always, beautiful styling and photography that inspires. 🙂 Thank you for sharing. Happy February to you, too!

  8. What a perfect treat after a workout… or even after a really tough day (I can imagine eating a handful of this as a yummy snack!). I love, love, love granola, in all of its shapes and forms, and your recipe looks beautiful with the chunks of chocolate and shaved coconut. Love the adaptability of it, too… with assured delicious clusters 😉