Chocolate-Coconut-Pretzel Granola


Have snack mix, will travel.

Southern Living Chocolate-Coconut-Pretzel Granola in a bowl to serve

Antonis Achilleos; Prop Stylist: Christina Daley; Food Stylist: Chelsea Zimmer

Active Time:
5 mins
Total Time:
50 mins

Granola’s not just for breakfast anymore! Toss in some pretzels, coconut, and a little chocolate, and you’ve got the perfect snack mix to keep everyone happy on your next road trip.

To help the granola bake into clusters, be sure to whisk up the egg white until it’s nice and frothy before adding it to the oat mixture.

If you’re a big chocolate fan, gently stir the chocolate chips into the granola mixture while it’s still warm so that everything gets coated in a thin layer of chocolate.


  • 1 (11-oz.) pkg. oats and honey granola clusters (such as Kind Oats & Honey Clusters) (about 3 cups)

  • 2 cups miniature pretzels (such as Snyder’s Itty Bitty Minis)

  • 1/4 cup packed light brown sugar

  • 1/4 cup melted unrefined coconut oil

  • 1 large egg white

  • 1 cup coconut chips (such as Dang) (from 1 (3.17-oz.) pkg.)

  • 1 cup dark chocolate chips (such as Nestlé Toll House)


  1. Preheat oven to 300°F.

    Stir together granola, miniature pretzels, light brown sugar, and coconut oil in a large bowl. Whisk egg white in a small bowl until frothy; stir into granola mixture until well combined.

  2. Spread mixture in an even layer on a rimmed baking sheet lined with parchment paper; bake in preheated oven until granola is crisp, about 25 minutes, stirring once. Remove from oven; sprinkle coconut chips and chocolate chips over granola mixture; do not stir. Let cool completely, about 20 minutes; break into clusters. Store in an airtight container up to 5 days.

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