Dessert

Chocolate Coconut Granola with Palm Sugar Recipe

Name: Chocolate Coconut Granola with Palm Sugar Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 cups Old Fashioned Rolled Oats; 1 1/2 cups Bran Flakes; 1/2 cup Flaxseeds; 1/2 teaspoon Salt; Ground Cinnamon, to taste; 1/4 cup Coconut Oil; 1/2 cup Unsweetened Cocoa Powder; 1/4 cup Coconut Palm Sugar; 5 tablespoons Honey; 1/2 cup Dark Chocolate Chips

ByHailey Reed December 13, 2025December 13, 2025

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Introduction

This Chocolate Granola with Coconut Palm Sugar is a deliciously crunchy and chocolatey breakfast or snack option. Combining wholesome oats, bran flakes, and flaxseeds with rich cocoa and natural sweeteners, it offers a perfect balance of flavor and nutrition.

The image shows a white bowl placed on a white marbled textured surface with a beige cloth underneath. Inside the bowl, there is one layer of dark brown crunchy granola with a rough texture, and a silver spoon rests inside the bowl on the right side. To the left, there is a small white ramekin filled to the top with the same dark brown granola. On the far left, a metal baking tray holds a thick, even layer of more granola spread out in a single layer. Some small pieces of granola are scattered around the bowl and ramekin. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups Old Fashioned Rolled Oats
1 1/2 cups Bran Flakes
1/2 cup Flaxseeds
1/4 cup Coconut Oil
1/2 cup Unsweetened Cocoa Powder
1/4 cup Palm Sugar
5 tablespoons Honey
1/2 teaspoon Salt
1/2 cup Dark Chocolate Chips
Ground Cinnamon to taste

Instructions

Step 1: Preheat the oven to 350 degrees F (180 degrees C) and line a large cookie sheet with parchment paper.
Step 2: In a large bowl, combine the rolled oats, bran flakes, and flaxseeds.
Step 3: In a separate bowl, whisk together the coconut oil, unsweetened cocoa powder, and palm sugar until combined. Add the honey and salt and mix until a smooth, liquid-like paste forms.
Step 4: Pour the chocolate mixture over the dry ingredients and stir well to ensure all the oats are coated. Sprinkle generously with ground cinnamon and toss to coat evenly.
Step 5: Spread the mixture evenly on the prepared cookie sheet and bake for 10 minutes.
Step 6: Remove from the oven, stir and flip the granola to promote even baking. Return to the oven and bake for another 5 to 10 minutes until it reaches your desired crunchiness.
Step 7: Take the granola out of the oven and immediately sprinkle dark chocolate chips over the warm granola. Add another light sprinkle of cinnamon and gently stir; the chocolate chips will melt slightly, helping form clusters.
Step 8: Allow the granola to cool completely, then store it covered at room temperature. Serve and enjoy!

Tips & Variations

For extra crunch, add chopped nuts like almonds or walnuts before baking.
Use maple syrup instead of honey for a vegan alternative.
Try adding dried fruits like raisins or cranberries after baking for added sweetness and texture.
Adjust the amount of cinnamon to suit your taste.

Storage

Store the granola in an airtight container at room temperature for up to two weeks to maintain crispness. If it softens, you can re-crisp it by spreading it on a baking sheet and warming it in a 300 degree F (150 degrees C) oven for 5 to 10 minutes. Avoid refrigeration to prevent moisture buildup.

How to Serve

A white bowl with a spoon inside sits on a light beige cloth on a white marbled textured surface, filled halfway with dark brown granola flakes that have a rough and crunchy texture, some scattered loosely around the edges. To the left, there is a white small bowl also containing dark granola flakes, placed next to a baking tray filled with a large amount of the same dark brown granola spread evenly, showing a rough and crumbly texture. Small bits of granola are scattered on the cloth and surface near the bowls. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener instead of palm sugar?

Yes, you can substitute palm sugar with brown sugar or coconut sugar for a similar flavor. Maple syrup can also be used, but adjust the quantity to balance liquid content.