I make granola a lot—because it’s fast, forgiving, and it keeps the pantry habitually happy. This Chocolate Chip Granola is one of those recipes I reach for when I want something crunchy for yogurt, cereal bowls, or an indulgent snack straight from the jar. The chocolate chips are a late addition so they stay intact and give you those melty pockets of sweetness without becoming a single chocolate sheet.

What I appreciate about this version is how few moving parts there are. You whisk a simple syrup mixture, fold in oats, press everything tightly on a sheet, and let the oven do the slow browning work. The pressing step is the secret to big clusters—don’t skip it. Cooling is equally important; wait the hour so clusters set and the chocolate holds.

Below you’ll find a clear ingredient rundown, the exact step-by-step directions, sensible swaps, and troubleshooting tips that cut straight to the point. I keep my tone practical—no fluff—because good granola comes from attention to a few key details, not a long list of tricks.

Ingredient Rundown

Ingredients

⅓cup(0.02ml)pure maple syrup — provides sweetness and helps the granola bind into clusters; liquid sweetener also promotes even browning.
⅓cup(73.33g)light brown sugar — adds deeper caramel notes and aids crispness; pack lightly when measuring.
4teaspoonsvanilla extract — brightens flavor; use pure vanilla if you have it.
½teaspoon(0.5teaspoon)salt — balances sweetness and enhances the oats’ flavor; don’t skip.
½cup(109ml)vegetable oil — coats the oats for even toasting and helps create clusters; neutral oils work best.
5cups(405g)old-fashioned rolled oats — the backbone of the recipe; old-fashioned oats provide the best texture for clusters.
2cups(360g)chocolate chips — added after cooling so they don’t melt into the granola; semi-sweet or milk chips both work based on your preference.

How to Prepare Chocolate Chip Granola

Adjust an oven rack to the upper-middle position and preheat oven to 325°F (163°C). Line a rimmed baking sheet with parchment paper and set aside.
In a large bowl, whisk together the maple syrup, brown sugar, vanilla extract, and salt until the sugar begins to dissolve. Whisk in the vegetable oil until the mixture is combined.
Add the rolled oats to the wet mixture and fold with a rubber spatula until all the oats are evenly coated.
Turn the oat mixture onto the prepared baking sheet and spread it into a thin, even layer. Using a stiff metal spatula, press and compress the oat mixture until it is very compact and tightly packed.
Bake until the top is lightly browned, 40 to 45 minutes, rotating the sheet 180° about halfway through baking.
Remove the baking sheet from the oven and place it on a wire rack. Let the granola cool completely to room temperature, about 1 hour (cooling is important so the clusters set and the chocolate chips won’t melt).
Once the granola is fully cooled, scatter the chocolate chips evenly over the top and gently press them into the surface so they adhere. Break the granola into pieces as large or as small as you like.
Store the cooled granola in an airtight container at room temperature for up to 2 weeks.

What You’ll Love About This Recipe

This granola is reliable and simple. The method emphasizes even coating and compression, which makes it easy to get large, satisfying clusters without using egg whites or extra binders. The flavor balance is straightforward: maple and brown sugar for caramel warmth, a touch of vanilla and salt for lift, and chocolate chips folded in after cooling so they remain distinct and slightly melty when you dig in.

It’s also adaptable. The base is oats and a sweetened oil mixture, so you can scale it up or down, or add mix-ins later—nuts, seeds, or dried fruit—without changing the core process. For busy mornings, it gives you texture and sweetness at the same time, and it keeps well when stored properly.

Swap Guide

Liquid sweetener: If you prefer, honey or agave can replace maple syrup one-for-one, but expect a slightly different flavor and browning behavior.
Brown sugar: Dark brown sugar will lend a deeper molasses flavor. Alternatively, white sugar plus a tablespoon of molasses can mimic brown sugar.
Vegetable oil: Neutral oils are safest. Coconut oil (melted) will add a coconut note and firm up when cool; use if you want that flavor. Melted butter will brown more quickly and give a richer flavor.
Oats: Old-fashioned rolled oats give the best cluster structure. Quick oats will produce a finer, less-textured granola.
Chocolate chips: Use dark chocolate for less sweetness, or white chocolate for a sweeter profile. Add them after cooling to keep them intact.

What You’ll Need (Gear)

Rimmed baking sheet — prevents spillover and helps even baking.
Parchment paper — stops sticking and makes cleanup easy.
Large mixing bowl — big enough to toss oats thoroughly with the wet ingredients.
Whisk — to combine syrup, sugar, and oil smoothly.
Rubber spatula — for folding oats without breaking them up too much.
Stiff metal spatula — essential for pressing and compressing the oat layer firmly.
Wire rack — allows the sheet to cool evenly so clusters set properly.
Airtight container — keeps the granola crisp and avoids moisture.

Avoid These Mistakes

Skipping the press: If you don’t compress the oats into a tight layer, you won’t get the big clusters that make this granola special.
Adding chocolate too early: Chocolate chips should be added after cooling. If you add them before, they’ll melt into the granola and you’ll lose those chocolate pockets.
Overbaking: The recipe calls for 40–45 minutes. Watch the color—once it’s lightly browned, pull it. Overbaking makes it dry and brittle.
Under-cooling: Breaking into clusters before it’s fully cooled prevents proper set and creates crumbly rather than clumpy pieces.
Crowding the sheet: Don’t spread the mixture too thick; it should be an even, thin layer to bake uniformly.

Health-Conscious Tweaks

If you want to lighten this up, small changes go a long way. Reduce the brown sugar slightly or omit it entirely—maple syrup alone will still sweeten and help bind the oats. Swap vegetable oil for a heart-healthier oil like extra-virgin olive oil (milder flavor) or try a smaller amount of oil combined with a mashed banana for natural binding in experimental batches.

For less sugar overall, reduce the chocolate chips or use dark chocolate with a higher cacao percentage. You can also bulk up the oats with a cup of toasted seeds or chopped nuts to increase protein and healthy fats. Keep in mind these swaps will change texture and flavor, so taste and adjust gradually.

Insider Tips

Press firmly: Use the back of a stiff metal spatula and press down with force. The tighter the pack, the bigger the clusters.
Rotate the sheet: Ovens heat unevenly. Rotate your baking sheet halfway through to get even coloring.
Watch the edges: The edges brown faster. If they’re getting too dark, tent foil lightly for the last 5–10 minutes.
Patience in cooling: Don’t rush it. That hour at room temperature is when the granola sets into crunchy pieces. If you’re impatient, it will crumble.
Press chips gently: When scattering chocolate chips, press them slightly so they stick but avoid pressing so hard you mash the clusters.

How to Store & Reheat

Store the cooled granola in an airtight container at room temperature for up to two weeks; the recipe itself states this timeline. Keep it away from heat and humidity—both will soften the clusters and dull the crunch. If you want it extra-crispy, spread the granola on a baking sheet and refresh it in a 300°F oven for 5–7 minutes, watching carefully so the chocolate doesn’t melt.

For longer storage, you can freeze granola in an airtight, freezer-safe container for up to three months. Thaw at room temperature before serving. Don’t add the chocolate chips until after thawing and cooling, just like the fresh batch.

Quick Q&A

Can I add nuts or seeds? Yes—add them to the oat mixture before baking so they toast along with the oats. Adjust quantities so the sheet remains a relatively even layer.
Why press the granola? Pressing compacts the mixture, which produces large clusters instead of a loose crumbly texture.
Can I use quick oats? You can, but texture will be finer and less chewy. Old-fashioned rolled oats are recommended.
What if my granola isn’t forming clusters? You may not have pressed it firmly enough, or it may not have cooled fully. Try pressing more firmly next time and ensure a full hour of cooling.
Why put chocolate on after cooling? To prevent melting and keep defined chips in the granola; it also preserves texture.

That’s a Wrap

This Chocolate Chip Granola is a small ritual that pays off every morning. It’s sturdy, simple, and built around a few reliable steps: coat, press, bake, cool, and finish. Stick to the pressing and cooling rules, and you’ll have crunchy clusters studded with chocolate every time. Make a batch, stash it in a nice jar, and enjoy the little moments of crunch—whether that’s stirred into yogurt, spooned over ice cream, or just eaten by the handful.

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Chocolate Chip Granola

Crunchy chocolate chip granola made with old-fashioned oats, sweetened with maple syrup and brown sugar, and baked until clustered.

Prep Time10

Cook Time45

Total Time55

Servings: 9 servings

Ingredients

1/3 cup 0.02 mlpure maple syrup
1/3 cup 73.33 glight brown sugar
4 teaspoonsvanilla extract
1/2 teaspoon 0.5 teaspoonsalt
1/2 cup 109 mlvegetable oil
5 cups 405 gold-fashioned rolled oats
2 cups 360 gchocolate chips

Instructions

Adjust an oven rack to the upper-middle position and preheat oven to 325°F (163°C). Line a rimmed baking sheet with parchment paper and set aside.
In a large bowl, whisk together the maple syrup, brown sugar, vanilla extract, and salt until the sugar begins to dissolve. Whisk in the vegetable oil until the mixture is combined.
Add the rolled oats to the wet mixture and fold with a rubber spatula until all the oats are evenly coated.
Turn the oat mixture onto the prepared baking sheet and spread it into a thin, even layer. Using a stiff metal spatula, press and compress the oat mixture until it is very compact and tightly packed.
Bake until the top is lightly browned, 40 to 45 minutes, rotating the sheet 180° about halfway through baking.
Remove the baking sheet from the oven and place it on a wire rack. Let the granola cool completely to room temperature, about 1 hour (cooling is important so the clusters set and the chocolate chips won’t melt).
Once the granola is fully cooled, scatter the chocolate chips evenly over the top and gently press them into the surface so they adhere. Break the granola into pieces as large or as small as you like.
Store the cooled granola in an airtight container at room temperature for up to 2 weeks.