Chocolate coconut granola

Holly molly, what can I say about this granola…I just love making granola and this chocolate coconut granola is just simply the bomb. One of my favorite granola recipes to date!

Chocolate coconut granola | Eat Good 4 Life

For those people that know me, my friends and family, know that when I make granola I make loads of it. My granola is one of the type of breakfast we eat the most besides smoothies. Lately I have been making different types of granola and this chocolate coconut granola we like a lot.

I have the biggest mixing bowl you could ever buy which is what I exclusively use when I make granola. It is actually a professional restaurant size stainless steel bowl that I can’t store anywhere but in my basement. It is super huge but I love it. It makes making granola a lot easier. Then, when the granola is done, I store it in these two airtight glass containers that I love. I need them to be this big since I make to much.

I have seen many different versions of granola using flaxseed meal and chia seeds. These two ingredients are extremely nutritious but if you want to add them in your granola, DON’T BAKE THEM. Add them on the last step when your granola is already cooked. You will destroy its Omega-3’s antiinflammatory properties. Heat destroys Omega-3’s so do not bake these two ingredients.

For this version I didn’t use any flaxseed meal. I figure the chia seeds should be sufficient, however, if you like you can add it if you like. Nothing wrong with that.

I have also made a pumpkin granola version today as well. I will post that next weekend. It is absolutely delicious and very easy to make. It is just a bit time consuming since it has to be stirred every 25 minutes but other than that, very easy.

I hope you get to make this chocolate coconut granola version. If you do let me know.


Chocolate coconut granola - gluten free and vegan


Chocolate and coconut granola

Miryam's original recipe

Yield: 28-32

Total Time: 2 hours



Preheat your oven to 275F.

In a medium saucepan, over medium heat, add the honey or maple syrup, coconut oil and almond butter. Stir constantly for 2-3 minutes until the mixture comes together. Turn the heat off and set aside.

In a large mixing bowl add the rolled oats, and walnuts, add the almond butter mixture and mix well with the oats. I use my hands for this step. Divide mixture between four baking sheets.

Bake the granola for 25 minutes. Remove it from the oven and transfer the granola to the large mixing bowl. Divide the granola between the baking sheets and bake again for another 25 minutes repeating this procedure once more until it is dried and toasted.

Remove the granola from the oven and add the rest of the ingredients. With a spatula, mix well until all the ingredients are combined. The chocolate will melt but that is what you want. Let the granola cool completely.

Store granola in the anchor hocking containers for up to 6 weeks.

Note: You can half this recipe if you don't want to make so much granola. I tend to make even more!


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  1. I am not turned off by the dattes, in fact, I really like these! These bars looks fantastic I have to say!

  2. I love these and I LOVE baking with dates! Can’t wait to try them!

  3. I have some dates I need to use up and this looks like a delicious recipe to use them in. I like that the recipe does not call for refined sugar. :)

  4. These bars look amazing and would love to try them however I have a little one with nut allergies. Are there any alternatives to the walnuts/almonds in the base? :)

  5. Yay! These look great. So glad you liked the recipe. So happy that I stumbled upon your blog – I’ll definitely be spending lots of time here! Aren’t dates so fantastic to use?! I love that they have a caramel flavor without having to use any white sugar.

  6. OMG.. these look amazing Miryam. All the ingredients are so healthy too.. they look a lot more fattening than they really are. Awesome job!

  7. These look delicuous! Love the simple ingredients.

  8. Oooh, these look amazing! I love them. :) Samoas are my favorite Girl Scout cookie so I’m sure I’d absolutely love these. And even better that they’re healthier. They sound amazing!

  9. Ohmygosh these are the best thing I’ve seen all day!! My fiance’s birthday is this weekend and I think he (read: I) needs these:))

  10. Awesome recipe Miryam! Looks so yummy and delicious. Definitely will try them. Thanks for the share.

  11. Thank you for sharing this delicious recipe! THEY ARE YUMMMY!! I have made them twice and my husband is in love with them! The first time I didn’t use the coconut oil for the first layer, the second time i did use the coconut oil don’t think I will again. I doubled the recipe for the second batch for a party and they were a big hit!

    • Oh super cool, I am so happy they were of your liking as well as for your friends. I need to make them again, I still have some dates left over from when I made them. Thanks so much for stopping by and letting me know :-)

  12. What other GF flour would be okay as a sub for the almond flour? I’m assuming coconut flour would be too dense for this – maybe a mix of brown rice and coconut? My two youngest kids are allergic to tree nuts. I try to limit the amount of tree nut items in our house – mostly just almond milk as that’s pretty easy to prevent them from getting into. The flours concern me more due to cross contamination or just plain forgetting and them eating something with it in there.

  13. How about if you use GF rolled oats and pass them through the food processor to make them finer? I don’t think coconut flour or brown rice flour would be good :-( I hope it helps. Thanks for visiting.

  14. What’s the difference between the dates? I see just “dates” and some times the recipe calls for “Medjool dates” – would Medjool dates work in this one or am I just looking for plain old dates?

    • I truly don’t know the difference. I think it is just a type of dates or something but any dates will do because I actually the dates that I use don’t say Medjol dates. They are just pitted though :-). Thanks for visiting my blog.

  15. I used mejdool dates when I made these and think it does make a difference. Mejdool are probably the best dates for baking, as they are bigger, sweeter and softer. Be sure to buy them fresh and not overly ripened (if they have hardened a little, they are over ripe- they should have a consistent darker color and softness). Enjoy!

  16. I used coconut flour instead of almond flour and substituted pumpkin puree for the coconut milk. They’re delish!

  17. In the second layer you use shredded coconut – what coconut is used for first layer? Tx!!!

  18. The same one :-) Thanks for visiting.

  19. I’ve made these once already and they were fantastically good! Great recipe!

    Unfortunately, I’ve run out of raw honey and only have regular honey to hand – can I use the same 1/4 cup measurement as the raw honey or should I use less because the regular honey is runnier?

  20. I made these for a party last night and they were a huge hit!! Thank you! I don’t even like coconut that much (the texture) but I loved them!!

  21. Do you think this will work with coconut flour instead of almond and without the walnuts? I’m allergic to all nuts, but these sound delicious! Thanks.

  22. I made these tonight, and they are OUT OF THIS WORLD. As someone who is Paleo, it’s hard to find “strict” desserts, but this one works all the way around. Plus, not having to bake it is a major plus for someone like me who is an admitted baking newbie.

  23. I was craving some Samoa Girl Scout cookies today. It didn’t help that they were set up at the grocery store when I was there earlier. But I had the willpower to keep on walking lol So I came home and hit up Google for some gluten free Samoa cookie recipe’s. I read thru a few and decided to make this one. It did not disappoint! These came out perfect and really satisfied that sweet tooth! I didn’t have any walnuts on hand so used pecans instead. The only thing I would do differently the next time I make these is use a slightly bigger pan for a thinner bar.

  24. These look so delicious, I love that they’re no bake, and they’re so much more wholesome than the regular Samoa cookies! Pinned :)

  25. These didn’t taste very much like Samoas (more like chocolate-coconut honey cake), but they were still delicious!

  26. I LOVE your site. I definitely want to make these as Samoas are my downfall. Can you please tell me how many servings you are using for the calorie count? I can not find it anywhere.

  27. I just want to say that these are the bomb. I didn’t have any almonds to make flour or meal so I just used grinded up oats (not GF anymore..but I didn’t care). These came out delicious. My MIL and 5.5 year old daughter loved them too!

  28. That is awesome. I am glad your little one liked it :-) Thanks for stopping by.

  29. These are good. I accidentally forgot the sweetener in the base layer and they still turned out. The base layer was so good by itself I want to go back and make bars out of just those ingredients (which looks a lot like one of your top ten recipes). I did have trouble getting the dates to blend thoroughly. I also halved the recipe and put them in mini muffin tins. The reason I just made half is because I am going to try your no bake chili brownies. **it’s always the photos that get me. 

  30. I love this recipe and have made it many times, thank you! I have a question regarding the nutritional info….how much is a 63 g serving? In other words, when you make the recipe as noted in the 8′ x8′ pan, how many servings do you get?

  31. You get about 12 large squares so one square would be one serving. I hope this helps!

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