Dubai Chocolate Coconut Granola (dairy-free)
This Dubai Chocolate Coconut Granola is the ultimate topping for yogurt, smoothie bowls, or even a quick snack straight from the jar. Inspired by our family’s love of the Dubai Chocolate craze, this wholesome granola feels like a treat.
Who could resist a viral chocolate trend? Our family has been hooked on the Dubai chocolate trend, so turning that obsession into a wholesome breakfast was a no-brainer. That’s exactly how this Dubai Chocolate Coconut Granola came to life.
My girls especially love layering it into breakfast parfaits, and honestly, I think part of the appeal is that it feels trendy. But the real win? It tastes so much better than store-bought granola and makes mornings feel a little more special.
Spotlight on This Dubai Chocolate Coconut Granola
- It’s vegan: This dairy-free granola can also be made gluten-free by simply using gluten-free certified oats.
- It’s a family favorite: My family really enjoys yogurt parfaits topped with this chocolate granola.
- It’s easy to make: There’s a good chance you can have this granola ready by the time you need to feed the family breakfast.
- It makes a big portion: This granola fills up a little over two large mason jars and lasts our family about a week and a half.
- It is trendy: It’s fun for my girls to eat “Dubai Chocolate” anything, so why not make it healthy and fun!
- It goes perfectly over yogurt: Enjoy it as a mid-day protein snack or as a breakfast parfait with fruit. It’s delicious!
The Ingredients
Old-Fashioned oats: The hearty base of this homemade granola recipe. Use classic old-fashioned oats or gluten-free oats for the best chewy texture.
Shredded coconut: Choose unsweetened shredded coconut to keep the granola refined sugar-free while still adding natural sweetness and crunch.
Maple syrup: A natural sweetener that binds the granola together and brings rich fall flavor without processed sugars.
Pistachios: Use shelled, salted pistachios for extra crunch and a pop of color. They pair perfectly with the chocolate and coconut.
Cacao powder: This is where the chocolatey flavor shines. Cacao gives a wholesome, nutrient-dense twist compared to processed cocoa powder.
Coconut oil: A nourishing oil that helps toast the oats and coconut while adding a subtle flavor that complements the chocolate.
Vanilla: A splash of pure vanilla extract rounds out the flavors and balances the sweetness.
Pistachio butter: This adds creamy richness and enhances the nutty flavor. If you don’t have pistachio butter, see my easy alternative below.
Salt: Just a pinch enhances the chocolate flavor and balances the sweetness. Chocolate and salt are the perfect pair.
Frequently Asked Questions
Yes, you can swap cacao for cocoa. Cacao is less processed and has a richer flavor, while cocoa tends to taste sweeter. Either will work well in this granola.
Store your Dubai Chocolate Coconut Granola in an airtight container at room temperature for up to 10 days.
Don’t worry, when it first comes out of the oven, it’s soft. As it cools to room temperature, it will harden perfectly.
It’s delicious over yogurt parfaits, smoothie bowls, or even enjoyed as a snack by the handful. You can also sprinkle it over baked apples or use it as a topping for dairy-free ice cream.
Dubai chocolate is known for its rich, smooth, and slightly nutty taste. In this granola, the flavor comes from the mix of cacao powder, pistachio butter, and pistachios, which give it that signature chocolatey vibe inspired by the Dubai chocolate craze.
The Instructions
Step one: Preheat the oven to 325 degrees Fahrenheit. Line a sheet pan with parchment paper or a silicone mat.
Step two: In a large mixing bowl, stir together oats, coconut, and pistachios.
Step three: In another large mixing bowl, combine cacao powder, pistachio butter, maple syrup, coconut oil, vanilla, and salt and stir until creamy
Step four: Immediately pour the dry oat mixture into the wet chocolate mixture and stir until everything is evenly coated.
Step five: Pour the granola mixture onto the lined pan and spread it out evenly.
Step six: Bake for 10 minutes. Remove the granola from the oven, carefully toss it and spread it back into an even layer again. Bake for another 10-12 minutes. Allow the granola to cool completely.
Storage
Place the completely cooled granola into an airtight container like a mason jar. Store it at room temperature for up to 10 days.
Tips + Modifications
Work fast with the coconut oil as it can harden fast.
Spread the mixture in a thin, even layer on your baking sheet so it crisps up without burning. Stir halfway through for even toasting.
Let the granola cool completely on the pan before storing. This helps it firm up and get that crunchy, chunky texture everyone loves. *Note, it will not be soft when you first pull it out of the oven.
More Vegan Oat-Based Breakfast Recipes
Vegan Cosmic Brownie Baked Oats
Raspberry Baked Oatmeal with Almond Butter
One Bowl Coconut Oat Blueberry Muffins
Lemon Blueberry Overnight Oats
Dubai Chocolate Coconut Granola (dairy-free)
Equipment
- 1 sheet pan, lined with parchment paper
- 2 large mixing bowls
Ingredients
- 3½ cups Old-Fashioned oats
- ½ cup unsweetened, shredded coconut
- ½ cup shelled, salted pistachios, roughly chopped
- ½ cup maple syrup
- ¼ cup pistachio butter *see alternate in tips + Modifications
- ¼ cup cacao powder
- 3 tablespoons coconut oil, slightly melted and slightly cooled
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Line a sheet pan with parchment paper or a silicone mat.
- In a large mixing bowl, stir together oats, coconut, and pistachios.
- In another large mixing bowl, combine cacao powder, pistachio butter, maple syrup, coconut oil, vanilla, and salt and stir until creamy.
- Immediately pour the dry oat mixture into the wet chocolate mixture and stir until everything is evenly coated.
- Pour the granola mixture onto the lined pan and spread it out evenly.
- Bake for 10 minutes. Remove the granola from the oven, carefully toss it and spread it back into an even layer again. Bake for another 10-12 minutes. Allow the granola to cool completely.
