There’s something deeply satisfying about a batch of homemade granola—especially one that makes your entire kitchen smell like a cozy fall day. This Maple Cinnamon Chocolate Chunk Granola hits all the right notes: it’s sweet (but not too sweet), perfectly crunchy, and packed with hearty nuts, warming cinnamon, and rich chocolate chunks. It’s the kind of recipe that's nourishing, delicious, and endlessly versatile.

Spoon it over a bowl of yogurt or vanilla chia pudding. Sprinkle it on top of overnight oats or stewed apples. Pour your favorite milk over it and enjoy it as cereal. Or let’s be honest—grab a handful straight from the jar for a powerhouse snack on the go. However you eat it, this granola brings the crunch and comfort every single time. And the best part? It’s made with real ingredients you can feel good about: fiber-rich nuts and seeds, pure maple syrup, unrefined coconut oil, and allergy-friendly chocolate chips.

Double the batch—you’ll wish you had. This stuff disappears fast.

Maple Cinnamon Chocolate Chunk Granola

Ingredients:

2 cups walnut pieces

2 cups pecan pieces
1 cup raw pumpkin seeds
½ cup pure maple syrup
3 tablespoons coconut oil, melted
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1 cup unsweetened shredded coconut
1 cup Enjoy Life chocolate chips (or your favorite)

Instructions:

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.

2. In a large bowl, combine the walnuts, pecans, pumpkin seeds, maple syrup, melted coconut oil, vanilla, and cinnamon. Stir until well-coated.

3. Spread the mixture evenly on your prepared baking sheet.

4. Bake for 15 minutes, then stir the granola gently and return it to the oven for another 15 minutes (30 minutes total).

5. Remove from the oven and, while still warm, stir in the shredded coconut. Let the granola cool completely on the pan—it will harden up as it cools.

6. Once fully cooled, stir in the chocolate chips. Store in an airtight container.