This recipe was originally part of this post but in order to make them both Ziplist compatible, I’ve separated this out. Basically know this: granola with chocolate needs to be part of your life immediately.

French Chocolate Granola

Yield: About 5 cups


  • 3 cups rolled oats
  • ½ cup raw almonds, chopped
  • ½ cup unsweetened shredded coconut (once again, I used sweetened coconut because I had it on hand)
  • 2 Tbsp. granulated sugar
  • Pinch of salt
  • 6 Tbsp. mild honey
  • 2 Tbsp. vegetable oil
  • ½ cup, or more, finely chopped bittersweet chocolate


  1. Preheat the oven to 300°F.
  2. In a large bowl, combine the oats, almonds, coconut, sugar, and salt. Stir well to blend.
  3. In a small saucepan, warm the honey and oil over low heat, whisking occasionally – watch out! the oil will want to splash - until the honey is loose. Pour over the dry ingredients, and stir to combine well.
  4. Spread the mixture evenly on a rimmed baking sheet. Bake for about 20 minutes, or until golden. Set a timer to go off halfway through the baking time, so that you can give the granola a good stir; this helps it to cook evenly. When it’s ready, remove the pan from the oven, stir well – this will keep it from cooling into a hard, solid sheet – and cool completely.
  5. When cool, transfer the granola to a large bowl, storage jar, or zipper-lock plastic bag. Add the chocolate, and stir (or shake, if using a jar or bag) to mix.
  6. Store in an airtight container.

Recipe Source: from Orangette

7 Responses to French Chocolate Granola

  1. Sara says:

    How would high quality chocolate chips be in this? Not much of a bittersweet chocolate fan, but always have choc chips around. I loved your cashew granola recipe and am trying this one next. Thanks for your wonderful recipes! Your website is one of the few whose recipes consistently turn out well!

  2. Traci says:

    Hi Mel! I love your website!
    Any suggestions for a substitute for the coconut??? I’m not a coconut fan but I really want to try this recipe (and your other granola ones too!). I’ve subbed in rice crispies when I’ve made other granola bars before… What do you think? Thanks!

  3. Julie says:

    Huge fan of your cashew and coconut granola – I believe I have made it about 6 times in the last month! Thinking of trying this today, but curious why the bake time is so short compared to your cashew coconut granola?

    • Mel says:

      Just a different method based on the ingredients, I think, but it could probably be adapted to a similar bake temp/method to the other recipe, too.

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