Triple Chocolate Coconut Granola Clusters [with protein]

Triple Chocolate Coconut Granola Clusters [Fit Mitten Kitchen]

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Triple Chocolate Coconut Granola Clusters are made with gluten-free oats, desiccated coconut, and almond butter to get those fantastic clusters we all love. Plus this recipe can be made vegan-friendly by using your favorite protein powder and dairy-free chocolate chips.


  • 2 cups gluten-free old fashioned oats
  • 2/3 cup gluten-free quick cooking oats*
  • 1/3 cup unsweetened desiccated coconut*
  • 1 scoop (about 1/3 cup) chocolate protein powder, vegan if needed*
  • 1 TBS cacao powder
  • 1/4 cup raw almond butter (I like Woodstock’s)
  • 1/4 cup grade b maple syrup
  • 1 TBS extra virgin coconut oil, melted*
  • 1 tsp vanilla extract
  • 1 TBS chia seeds
  • 3 TBS water
  • 1 TBS dairy-free mini chocolate chips, optional
  • 1TBS cacao nibs, optional


  1. Preheat oven to 300F degrees and line large baking sheet with parchment paper or silicone mat.
  2. In a small bowl, combine chia seeds with water. Set aside for a few minutes so “gel” can form while preparing rest of ingredients.
  3. In a large bowl, combine rolled oats, quick oats, desiccated coconut, protein powder (if using), and cacao powder.
  4. In a small bowl, combine almond butter, maple syrup, melted coconut oil and vanilla. Stir until well combined.*
  5. Add almond butter mixture and chia seed gel to large bowl of dry ingredients, stir until the dry mixture is well coated. Use your hands to mix everything well. This will also help get clusters.
  6. Spread mixture on prepared baking sheet. You should have clusters of granola already from working the mixture with your hands. Spread them out evenly on pan.
  7. Bake granola in increments for a total of 30-35 minutes, stirring/flipping the granola gently after 10-12 minutes. Check granola again at 20 minutes, stir slightly if browning too quickly. Bake for another 10-12 minutes.
  8. Remove granola from oven and allow to cool completely, do NOT stir again. While the granola cools, the air will help set the crunchy texture.
  9. Once granola has slightly cooled, about 5 minutes, sprinkle chocolate chips and cacao nibs if using. Some of the chips will melt and bind with the clusters.
  10. Store in airtight container. Granola should stay fresh up to 3 weeks.


Granola will make about 8 servings, 1/2 cup each.
*Using a mixture of old fashioned oats and quick oats helps create the clusters. But feel free to use all old-fashioned if you prefer.
*If you can’t find desiccated coconut, you may use shredded coconut, and pulse down to get finer pieces. I used this from Vitacost.
You could also probably add another 1/4 cup of quick oats in place of the coconut.
*Use favorite chocolate protein powder. I used whey, but any variation should work. You may also leave it out entirely.
*If coconut oil is solid, you can microwave the almond butter, maple syrup, and vanilla with the coconut oil for 10 second increments until coconut oil has melted. Stir well.
*Not stirring the granola as much will get you more clusters. I “sprinkled” the mixture on the pan, which resulted in more clumps from the beginning, then only flipped the granola gently to maintain the clusters.
*Nutrition information calculated with the chocolate chips and cacao nibs, as well as an all natural whey protein powder.