Double Chocolate Hazelnut & Coconut {GF, Vegan} Granola

Amanda is obsessed with chocolate for breakfast and this recipe let's you have it! We really love the Sakara Chocolate Granola, and wanted a way to make it ourselves, with a little bit extra chocolate for good measure. Enter this delicious breakfast and snack! Eat it with some non-dairy milk (our favorite right now is hemp + coconut milk) and you've got yourself a chocolatey, decadent treat! 

Double Chocolate Gluten Free Granola


  • 3 cups gluten-free rolled oats
  • 1 cup crushed, raw hazelnuts
  • 1/4 cup coconut flakes/shaved coconut (unsweetened)
  • 2 Tbsp chia seeds
  • 2 Tbsp hemp seeds (optional)
  • 3 Tbsp coconut sugar
  • 1 tsp pink Himalayan sea salt
  • 1/2 cup cocoa powder
  • 1/4 cup coconut oil
  • 1/2 cup raw agave nectar/syrup
  • 1/2 cup vegan dark chocolate chips or chunks 
Gluten Free Double Chocolate Granola


  1. Preheat oven to 350F.
  2. To a large mixing bowl, add the oats, nuts, coconut, chia seeds, (hemp seeds) coconut sugar, salt, and cocoa powder. Stir to combine.
  3. In a small saucepan over medium-low heat, warm the coconut oil and raw agave nectar until melted and combined. Pour over the dry ingredients and stir well.
  4. Spread the mixture evenly onto a baking sheet and bake for 20-24 minutes (or until fragrant). Stir about half way through to keep from burning and to cook evenly. 
  5. Let cool completely. Then add chocolate.
  6. Place in a container that has an air-tight seal, and it should keep for a few weeks. Or store in the freezer up to 1 month or longer.
Vegan Double Chocolate Granola