Name: Homemade Chocolate Granola with Raspberries
Prep time: 10 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 3 cups rolled oats; 1 cup chopped raw almonds or walnuts; 1/4 cup unsweetened cocoa powder; 1/3 cup coconut oil, melted; 1/2 cup maple syrup or honey; 1 tsp vanilla extract; 1/2 tsp sea salt; 1/2 cup dark chocolate chunks or chips (optional); 1/2 cup freeze-dried raspberries; Optional: 2 tbsp chia seeds, flax seeds, or shredded coconut

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This Homemade Chocolate Granola with Raspberries is one of my favorite ways to start the day or enjoy a healthy snack. It’s crunchy, rich with cocoa, and naturally sweetened — plus those tart bursts of raspberry add the perfect contrast to the deep chocolate flavor. I love that it’s easy to make in one bowl and keeps well all week.

Why You’ll Love This Recipe

I love this recipe because it turns everyday granola into something indulgent without feeling heavy. It’s packed with wholesome oats, crunchy nuts, and just the right amount of chocolatey goodness. The raspberries add a fresh twist, and I can enjoy it over yogurt, with milk, or by the handful straight from the jar. It’s nourishing, satisfying, and so much better than store-bought granola. Homemade Chocolate Granola with Raspberries

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Rolled oats
Raw almonds or walnuts, chopped
Unsweetened cocoa powder
Coconut oil, melted
Maple syrup or honey
Vanilla extract
Sea salt
Dark chocolate chunks or chips (optional but recommended)
Freeze-dried raspberries or fresh raspberries (added after baking)

Optional: chia seeds, flax seeds, or shredded coconut for extra texture and nutrition.

Directions

I preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a large bowl, I mix the oats, nuts, cocoa powder, salt, and any optional add-ins like seeds or coconut.
I stir in the melted coconut oil, maple syrup, and vanilla extract until everything is evenly coated.
I spread the mixture evenly on the baking sheet and press it down lightly to form clusters.
I bake for 20–25 minutes, stirring once halfway through to ensure even toasting.
I let the granola cool completely without disturbing it too much — this helps it form larger chunks.
Once cool, I stir in the chocolate chunks and freeze-dried raspberries.
I store it in an airtight container and enjoy it whenever I need a quick, chocolatey bite.

Servings and Timing

This recipe makes about 8 servings (roughly 4 cups).
Prep time: 10 minutes
Cook time: 25 minutes
Cooling time: 20 minutes
Total time: 55 minutes

Variations

Sometimes I add chopped dried cherries or strawberries instead of raspberries. For a nut-free version, I use pumpkin or sunflower seeds. I’ve also made it with peanut butter or almond butter stirred into the wet ingredients for extra richness. When I want a deeper chocolate flavor, I add a spoonful of dark chocolate spread or melted chocolate to the mixture before baking.

Storage/Reheating

I store the granola in an airtight jar or container at room temperature for up to 2 weeks. If I use fresh raspberries, I store it in the fridge and eat it within a few days. This granola doesn’t require reheating — it’s ready to go as is, and stays crisp if kept sealed. Homemade Chocolate Granola with Raspberries

FAQs

Can I use quick oats instead of rolled oats?

I prefer rolled oats because they hold their shape and crunch better, but quick oats will work if that’s what I have — the texture will just be a bit softer.

Can I use fresh raspberries instead of freeze-dried?

Yes, but I add them right before serving to avoid sogginess. Freeze-dried raspberries are better for storage.

How do I make the granola clump together more?

I press the mixture down firmly on the baking sheet and avoid stirring too much during baking or cooling — this helps create nice clusters.

Can I make this granola oil-free?

Yes, I’ve made it using nut butter or mashed banana instead of coconut oil. The texture is slightly different but still tasty.

What’s the best way to enjoy this granola?

I love it with Greek yogurt, almond milk, or layered in a parfait with more fruit. It also makes a great topping for smoothie bowls.

Conclusion

This Homemade Chocolate Granola with Raspberries is one of my favorite feel-good treats — crunchy, rich, and bursting with flavor. I love that it’s simple to make, endlessly customizable, and naturally sweetened. Whether I’m grabbing a quick breakfast or snacking during the day, this granola keeps me full, energized, and completely satisfied.