Crunchy Tropical Chocolate Chip Granola Recipe

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A super crunchy healthy chocolate granola that tastes like dessert? Sign me up! Made with coconut oil, honey, nuts, cocoa and dried fruit, this low sugar granola has an irresistible tropical twist.

A container of tropical chocolate granola with a green rim on baking paper from above

What you’ll love about it

This crunchy chocolate granola may well be your new favourite healthy granola. Not only is it an easy and decadent (but not really) treat of a breakfast, it also makes an easy snack (just grab a handful), or tasty topping for yogurt or ice cream.

It’s hard to know whether to call this breakfast or dessert, but one thing we can definitely call it is super easy to make and delicious!

Here’s what else you’ll love:

All healthy ingredients. It’s low in sugar (natural sugar all the way!), gluten free (if you get gluten free oats) and vegan too (if you stick to dark chocolate with no milk).

Crunchier than your average healthy granola. Thanks to a ‘secret’ ingredient – a whisked egg white. Shh, don’t tell!

Easy to prepare in just 10 minutes. The oven does the rest in just 30 to 40 minutes!

Make it your own. It’s so easy to swap out the ingredients for the ones you prefer and have. Allergic to tree nuts? Use peanuts instead. Want to make it even healthier? Throw in a few chia, hemp or sesame seeds as well.

Can make a perfect gift. Just package in an airtight glass container, add a label and give as a yummy gift.

About the ingredients

Coconut oil: This healthy fat adds a subtle coconut flavour, but feel free to use another healthy neutral tasting oil instead. Rice bran oil, grapeseed oil, avocado oil or even olive oil are all good choices.

Honey: Any runny honey you like. Can you replace with maple syrup? Yes, why not!

Cocoa powder: Any you like although unsweetened is best. Super healthy cacao works well, too, if you prefer.

Cinnamon: I love to add a little hint of cinnamon flavour. Substitute for ground ginger if you like – or add ginger as well.

Salt: A little salt helps to bring out the other flavours. Don’t skip it.

Rolled oats: Make sure you use rolled oats or old fashioned oats and not quick cooking oats or steel cut oats. This is important to get the texture of the granola right.

1 whisked egg white: This is the ‘secret ingredient’ to make your yummy chocolate chip granola super crunchy and delicious.

Tropical fruit and nuts: I’ve made some suggestions in the recipe (coconut, banana chips, peanuts, etc…) but have a wander around your local bulk buy store and see what they have. Different types of nuts, seeds and dried fruits will all work well.

Dark chocolate chips: I like chocolate chips with 70% cocoa, but use what you have and like.

How to make it

It couldn’t be simpler to make this delicious crunchy chocolate granola.

Step 1: Pre-heat the oven to 300F/150C and line a large baking tray with baking paper.

Step 2: Melt the coconut and honey together in a large pan. Stir in the cocoa powder, cinnamon & salt.

Step 3: Pour this mixture over the oats in a large bowl and mix really well so that all the oats get coated.

Step 4: Whisk the egg white with a small whisk until it’s light and frothy (a minute or two), then stir this into the mixture too.

Step 5: Spread the mixture out evenly over the baking tray and bake for 30 to 35 minutes, turning once half way through cooking.

Step 6: Leave the mixture to cool for about ten minutes before stirring through about half of the chocolate chips. When the mixture has fully cooled, stir in the tropical fruit and nuts and mango pieces, plus the remaining chocolate chips.

collage of images to show making tropical chocolate granola
collage of images to show how to make tropical chocolate granola
 Part view of Tropical chocolate granola mixture in a bowl from above
Chocolate granola on a baking tray just out of the oven with a tea towel in the background

How to serve it

I love to grab handfuls of tropical chocolate granola when I need a quick snack. It’s also delicious sprinkled over a bowl of oatmeal or yogurt for breakfast.

If you’re thinking more dessert, sprinkle on top of ice cream (or healthy 5-minute chocolate banana nice cream!) or English pancakes.

This granola also makes a really classy and healthy food gift! Just pile it into a mason jar and attach a gift tag to it. The granola will keep well for a week or two or if can be put in the freezer for a couple of months.

Tropical chocolate granola in a bowl from above with a spoon in it

Top tips

  • For super crunchy granola, lightly press the mixture down on the baking tray before baking. Only stir once, half way through. Then leave to cool before stirring it. You can always break up some bigger chunks if you like when it’s completely cool. Yum!
  • Some ingredients, such as coconut, will burn if added before baking. Check the recipe carefully to see which ingredients are added before and which after.
Closeup of part of a bowl of Tropical chocolate granola from above on a bench top.

Variations

The great thing about homemade granola is that you can swap things out for others. Just make sure you keep the weight of the dry ingredients about the same as stated in the recipe. Here are some ideas for substitutions:

  • Add a quarter cup of nut butter (peanut, almond, whatever you like) to the coconut oil and honey mixture.
  • Swap the mango for dried papaya, raisins, pineapple, or any other ‘tropical’ type fruits. Or add some chopped pieces of these delicious candied oranges!
  • Add a teaspoon of ground ginger and/or a little chopped candied ginger.
  • Throw in extra seeds such as hemp, chia, flax and sesame for extra nutrition.

More things to know (recipe FAQ)

How long will this granola keep?

In an airtight container at room temperature, it will keep for a week or two. If you want to keep it for longer, you can freeze it for up to 2 months.

Can I use quick cooking oats?

No, this isn’t a good idea. The texture may not be the same. You want nice big chunky oats! Use rolled oats or old-fashioned oats. Not steel cut oats, either.

Can I use a different kind of oil?

Coconut oil works really well as it’s healthy and adds a subtle coconut flavour. But yes, other healthy oils work well, too. Try a light olive oil, rice bran oil or other favourite healthy oil.

More healthy snack recipes

Fan of healthier snacks in general? Check out this 50+ sweet healthy snacks that don’t taste boring.

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A glass bowl of crunchy tropical chocolate granola on brown baking paper.
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Crunchy Tropical Chocolate Chip Granola Recipe

Crunchy chocolate chip granola made with healthy coconut oil and honey and with tropical nuts and fruit mixed in. Add as few or as many chocolate chips as you like and you've got a delicious homemade breakfast treat to eat in a bowl with milk or with Greek yoghurt and more honey. You'll never buy sugar-laden store-bought granola again!
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 7 -8

Ingredients 
 

  • 3 tablespoons coconut oil
  • 1/3 cup runny honey
  • 1/2 cup cocoa powder
  • 1/2 teaspoon cinnamon
  • 1/3 teaspoon salt
  • 3 3/4 cup rolled oats, not quick-cook & use gluten-free oats to make the granola gluten-free
  • 1 large egg white
  • 7 ounces mixed tropical fruit & nuts e.g. brazil nuts, coconut flakes, banana chips, unsalted peanuts etc.
  • 3 ounces dried mango, chopped if necessary
  • 1/2 cup dark chocolate chips

Instructions 

  • Pre-heat the oven to 300F/150C and line a large baking tray with baking paper.
  • Melt the coconut oil and honey together on a low heat. Add the cocoa powder, cinnamon & salt and stir well.
  • Let the mixture cool slightly, then pour it over the oats in a large bowl and mix really well so that all of the oats are coated.
  • Whisk the egg white in a small bowl until it’s light and frothy, then pour it into the mixture and stir in well.
  • Spread the mixture out evenly over the baking tray and bake for 30 to 35 minutes, turning regularly (or a little less regularly if you prefer a chunkier granola).
  • Leave the mixture to cool for about ten minutes before stirring through about half of the chocolate chips. When the mixture has fully cooled, stir in the tropical fruit and nuts and mango pieces, plus the remaining chocolate chips.
  • Serve in a bowl with milk or on top of some Greek yoghurt with a little extra honey drizzled over the top. Store in an air-tight container.

Notes

Storage: Keeps well in an airtight container for 1 to 2 weeks (it’ll be crunchiest in the first few days). 
Freezing: Yes, you can freeze granola! Store in an airtight container for up to 3 months.
For the crunchiest granola: Only stir once while baking. Then press down lightly on it on the tray when it comes out of the oven. Leave to cool before breaking up and storing.

Nutrition

Calories: 557kcal, Carbohydrates: 69g, Protein: 14g, Fat: 28g, Saturated Fat: 11g, Sodium: 28mg, Potassium: 516mg, Fiber: 10g, Sugar: 24g, Vitamin A: 1280IU, Vitamin C: 1.9mg, Calcium: 96mg, Iron: 4.6mg
Like this recipe? Rate and comment below!

About Helen Schofield

Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!

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80 Comments

  1. My doh stories have to do with losing camera batteries: either leaving them in a hotel during one of our road trips, or (the real doozy) managing to spill the extras out of my camera case on a bus when we were visiting Hai Phong in northern Vietnam. These were batteries specific to my camera which work much better than AAs. And this was while we were on a 4-month trip during which I was taking lots of photos. Definitely not as bad as losing a computer, but still quite distressing.

    The base of this granola sounds wonderful. What’s not to like about chocolate for breakfast? And I also appreciate that I can customize the fruit part. My husband really likes the granola I usually make, and so do I, but this one sounds like something I’ll have to try.

    Hope you have enjoyed Perth. It’s a nice place.

    1. Hello, Susan! So happy that you passed by to say hello! I would definitely be quite distressed if I lost my camera battery. I bet Vietnam was amazing, though – it’s definitely on my bucket list of places to visit soon.
      Thank you for saying such lovely things about my granola. I made some without chocolate in the next time because my husband prefers it that way but it just wasn’t the same. Sorry, but the chocolate is going back in from now on!
      Perth is good, thanks. It’s so lovely and sunny during the day most of the time, but just a little bit cold at night at the moment. One of my favourite things to do here is to go jogging around the river. Gorgeous! 🙂

  2. What a hysterical post!!! Although I’m sorry about your laptop and the granola!!! This granola deserves an award for deliciousness and beauty!!! I have to make it soon! Thanks for the inspiration!

    1. Thanks so much, Mimi! Talk about being in a silly mood. I promise the next post won’t be so silly. 😉
      So glad you like the granola. This has become my new favourite breakfast for sure.

  3. LOL, Helen! You crack me up! At least you survived all your trials and tribulations, and now you are in Australia. 🙂 Your granola looks so delicious and amazing too, I love chocolate with fruit! Great tips per usual!

    1. Thanks so much, Meggan. I take that as a huge compliment coming from a food blogging tips queen such as yourself! I made some more granola yesterday without the chocolate but I have to admit that it just wasn’t as appealing. The problem is, the hubby doesn’t like it with the chocolate. Dear oh dear … it’s a tough life! 🙂

  4. This granola looks fantastic! I make granola often, but I usually don’t add dried fruit. I am not sure why, it is such a good idea! I love your flavor combo! The chocolate and apricot sounds fantastic!

    1. I think the best granola combo is chocolate + any type of fruit + any type of nuts (note that the chocolate comes first!) What do you usually put in yours, Annie? Looking for some more ideas!

  5. Your granola looks amazing!!! I’m so glad it includes coconut…yum! My “doh’ moment is the worst of all…I tossed some jewelry when I was cleaning my bathroom, including a diamond ring. 🙁

    1. Oh my goodness, Liz, that ‘doh!’ moment definitely beats losing a laptop. You must have been devastated. So glad you like the granola. I just bought more ingredients to make a different kind of granola. I think I’m getting into the granola groove for sure!

  6. Ugh, sorry about the spillage! That has happened to be, I literally spilt milk, everywhere during a shoot. Regardless this granola looks amazing and glad you had enough to still enjoy it properly. Hope you had a safe flight!

    1. Thanks, Jessica! We did have a very safe flight and are ‘just about’ over our jet lag. To be honest, I’m really surprised that I haven’t had more spillages! I’m always trying to carry far too many things backwards and forwards! 🙂

  7. I am not a fan of flying either and losing my laptop would stress me out too!

    Spilling this delicious granola would also totally bum me out because it looks amazing. Why have I never thought to make chocolate granola?

    1. So glad you like it, Pam. As I said, the rest of my family weren’t too wild about the chocolate in this granola, but what I like about homemade granola is that it’s so easy to customize. Have a go at it and see what you think!