Chocolate Coconut Granola
The ultimate crunchy treat, Chocolate Coconut Granola is a delightful blend of oats, cocoa, and coconut. Perfect for breakfast or a snack, it’s both delicious and nutritious. Whip up a batch today for a satisfying crunch that will brighten your mornings!
Equipment
- Wooden Spoon
- Mixing Bowl
- Cutting Board
- Baking Sheet
- Oven
Ingredients
- 2 cups Rolled Oats Gluten-free option available.
- 1/4 cup Cocoa Powder Unsweetened.
- 1 teaspoon Espresso Powder
- 1 pinch Salt
- 1 teaspoon Vanilla Extract
- 4 tablespoons Honey
- 3 tablespoons Coconut Oil Melted.
- 3/4 cup Coconut Flakes Unsweetened.
- 1/2 cup Pumpkin Seeds
- 1/4 cup Carob Nibs
- 1/2 cup Greek Yogurt Greek Gods Greek-Style Chocolate Mocha Yogurt.
Instructions
- Preheat oven to 350 degrees. Line baking sheet with parchment paper or a silicone baking mat.
- In a large bowl mix rolled oats, cocoa powder, espresso powder and salt together until well combined.
- In a small bowl melt honey and coconut oil together in the microwave for 20 seconds. Repeat until smooth. Stir in vanilla extract.
- Pour wet mixture over oats and mix until all the ingredients are well coated.
- Spread evenly over prepared baking sheet and bake for 25-30 minutes, stirring every 5 minutes. In the last five minutes add coconut flakes and pumpkin seeds. Remove from oven and cool.
- Once cool mix in carob nibs. Store in an airtight container.
- Serve over Greek yogurt with diced fruit of your choice.
Notes
- Tip 1: Store the granola in an airtight container at room temperature. It will stay fresh for up to two weeks.
- Tip 2: You can freeze the granola for longer storage. Just make sure to use a freezer-safe container.
- Tip 3: This granola pairs wonderfully with Greek yogurt.
- Tip 4: Feel free to experiment with different nuts and seeds.
- Tip 5: A standard serving is about 1/4 cup, but I often find myself going back for more!