Skip the store-bought bag of granola and make this easy homemade chocolate chip granola at home using ingredients already in your pantry!
Those of you that have been around the blog a bit know I’m simply ga-ga for all things granola.
I like to whip up a large batch and make it rain granola goodness all week long.
I like mine on yogurt with fresh fruit while the kiddo scarfs it by the handful as an after-school snack.
Today’s version is toasty and a little bit nutty with a delicious kiss of chocolate.
YES PLEASE!
Chocolate Chip Granola Ingredients
- 1 + 1/2 cup sliced almonds
- 2 cups old-fashioned rolled oats
- 3 TBSP melted coconut oil
- 1/4 cup pure maple syrup
- 2 TBSP honey
- 1 + 1/2 tsp pure vanilla extract
- 1/4 tsp sea salt
- 1/4-1/2 cup mini chocolate chips
Tools Needed
A rimmed 9×13 quarter sheet pan is the perfect size for this recipe.
If needed you can also use a 11×17 or 13×18 baking sheet, you totally can! Spread granola mixture so it covers approx. half the pan, then flatten with a spatula into a thin layer.
Special Diets + Swaps
For a vegan and dairy-free version, simply use your favorite vegan chocolate chips and you’re good to go! To ensure it’s gluten-free snag some GF certified oats. If you need a nut-free granola, no worries! Simply replace the almonds with extra rolled oats.
This tasty chocolate chip granola can double as a base recipe for all your favorite mix-ins. You can keep it super simple and make it as written or go nuts with the extras.
Walnuts, pecans, almonds, sunflower seeds… have at it! You can also add dried fruit to the granola after baking. Dried cranberries, raisins, cherries, and apricot are all fantastic fruity options.
Other optional extras include shredded coconut, chia seeds, flax seeds, white chocolate chips, and even toasty hemp hearts.
For a super sticky granola that breaks off in glorious clusters, skip stirring at the halfway point and simply rotate the pan. Then, after cooling, break the granola apart into large clusters or sheets.
Homemade Granola Serving Suggestions
- on top of yogurt with fresh fruit
- sprinkled on top of a smoothie or smoothie bowl
- with milk as a homemade cereal
- layered with fruit, jam, and yogurt in a parfait
- straight-up by the handful as a snack
- added to homemade trail-mix for a healthy crunch
- mixed into cookie dough to make granola cookies
- on top of a spoonful of peanut butter or almond butter for a speedy snack
I have a fun little round up of Fruit and Granola Yogurt Bowls if you need some tasty inspiration and my Easy Blueberry Granola Yogurt Bowls are a family favorite around here – SO GOOD!
Now that you’re armed with all my granola tips and tricks, let’s get our granola on with this chocolate chip granola recipe!
Chocolate Chip Granola
Ingredients
- 2 cups old fashioned rolled oats
- 1 ½ cups sliced almonds
- 3 TBSP melted coconut oil
- ¼ cup pure maple syrup
- 2 TBSP honey
- 1 ½ tsp pure vanilla extract
- ¼ tsp sea salt
- ¼-½ cup mini chocolate chips
Instructions
- Preheat oven to 300°F with wire rack in the center/middle position. Line a 11×17-inch rimmed baking sheet with parchment paper.
- In a large bowl, combine oats and sliced almonds.
- In a small bowl whisk together melted coconut oil with maple syrup, honey, vanilla, and salt. Pour over oats/nuts and mix well to coat.
- Use a silicone spatula or bowl scraper to transfer the granola mixture onto the parchment paper lined baking sheet and spread out very well in a super thin layer for crispiest results. Nearly all the parchment paper should be covered by granola (unless you're using a bigger pan). Pat to flatten.
- Bake on the center rack at 300°F for 20 minutes. When timer beeps, rotate the pan 180 degrees for even toasting and continue to bake an additional 10-15 minutes or until golden and crispy. Keep an eye on it and yank from the oven once it's your idea of crispy golden perfection.
- NOTE: I don’t stir at the halfway mark so i can break it into chunky clusters when it cools off.
- Once you remove your granola from the oven, add mini chocolate chips and allow it to cool on the baking sheet until completely cooled. This will give it the necessary time to get that signature crunch we all know and love. (The granola will not be fully crisp until it has cooled)
- Once it's cooled and crispy – dig in! Granola will keep for up to two weeks in a lidded airtight container. Enjoy as a snack, in your favorite trail mix, or on top of yogurt with fresh fruit and all your favorite toppings.
Notes
Nutrition
More Tasty Granola Recipes to Try
- Cinnamon Raisin Granola
- Chocolate Pecan Granola Cookies
- Honey Almond Granola
- Maple Almond Granola
- Peppermint Bark Granola
If you get a chance to try this chocolate chip granola recipe, let me know!
You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
Questions & Reviews
Just pulled this out of the oven. I used pecans instead of almonds. It. Is. Amazing. 10/10 would recommend you make this. So many easy substitute options as well!
Thank you Cortney! I love it with pecans too – it’s so fun to play around with different mix-ins based on what you’re craving!
Needs a larger pan. 9 X 13 is too small to spread the mixture into a thin layer.
This is my first try and at 35 minutes I’m still checking for some golden color.
Hi Allison! I didn’t have any issues with 9×13 but I’ve updated the recipe card to 11×17 in case others prefer a larger pan and since many of us have that pan size on hand anyways. Certain ovens will take a little longer to show that golden top on the granola so don’t fret if yours needs a little longer. I’ve cooked in 7+ kitchens over the years and had to start calibrating the ovens because they all varied by about 10-15 degrees different than what they actually claimed to be set to. Some ran hot and others ran a bit cool. I hope your granola turned out nice and crispy and that you enjoyed it — this is a favorite of ours to make on a weekly basis around here and my daughter will literally walk around with a little bowl of it after school as a snack. Have a great weekend! xoxo, Jenn
Yay!! So glad you got a chance to try it!
This was so easy to make and delicious. I can’t see myself grabbing store bought when I can make my own now!
Woot! Thanks Brandi!