Chocolate Coconut Granola
Chocolate Coconut Granola, three of my favourite foods in one. Granola has always been one of my favourite breakfasts. I remember my dad buying granola cereal when I was little and eating it by the bowl. I was a bit of an odd kid but I sure am happy for my love of food. For anyone that knows me well, knows that I have a slight chocolate addiction. I will pick chocolate over anything else most days. So whenever I can, I will make something chocolate flavoured, including my granola. I also love coconut, not as much as granola or chocolate, but it pairs perfectly with this mixture.
For anyone that doesn’t love coconut, this recipe will still work just the same. However, you won’t have quite the same experience. If you can’t even handle the taste of the coconut oil that the recipe calls for, you can use vegetable or canola oil instead. My mom is one of those people who absolutely cannot stand any type of coconut so I know there are a few out there.
Clumpy vs Fine Granola
I don’t know any other way to describe granola besides clumpy and fine. I prefer my granola in clumps/clusters compared to super fine, individual pieces. This chocolate coconut granola is on the clumpy side. The mixture of coconut and oil and honey are what achieve this type of texture.
If you like yours more fine, then decrease the amount of honey and oil. It is also during the cooling process that the granola starts to clump. So you will have a bit of control of how large the clumps are. You just have to break up the pieces into your desired size as the granola cools. We have also added in almond slices to our granola mixture. But if you have a nut allergy you can omit these. I just like having some nuts added in, for added nutrition and an extra crunch.
I want to just add a small note in that if you have celiac disease or follow a gluten free diet for health reasons, please make sure you use certified gluten free oats. We use Bob’s Red Mill Gluten Free Oats. Oats are a source of high cross contamination, so always make sure that you are purchasing and consuming oats that are certified gluten free.
Ways to Eat Granola
My absolute favourite way to eat any granola but especially our chocolate coconut granola, is with greek yogurt. One of my favourite breakfasts is some plain greek yogurt topped with granola, honey, hemp hearts, and fruit. I mix this up depending on the fruit we have and whats in season. Bananas and berries go really well with the chocolate and coconut in this granola. Another way to eat it, is as a cereal, with a bit of milk (almond milk for me) and then some fruit mixed in. This reminds me of when I was little. Lastly, you can also just snack on it. Matt has been snacking on this granola all week right out of one of the bags.
I don’t want to ramble on too much today, which I know I have been known to do. So I will leave it at this. This recipe is extremely simple and straight forward, but it requires some patience. I have never known to be patient, I am learning (thanks, infertility). You absolutely have to be patient while making this recipe. You will feel like going to the oven every 15 minutes seems like you’re doing nothing but trust we you are. Don’t be tempted to turn the oven up because you will burn it. Trust me, I have. So follow the cooking instructions as written and it will be worth it.
We hope that you love this chocolate coconut granola as much as we do. If you’re looking for more simple and easy breakfast ideas check out our Cherry Pie Smoothie.
| Prep Time | 10 minutes |
| Cook Time | 105 minutes |
| Servings |
cups
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- 3/4 cup Coconut Oil melted
- 3/4 cup honey
- 1/2 tsp Pure Vanilla Extract
- pinch Salt
- 3 cups Gluten Free Oats
- 1/4 cup Unsweetened Cocoa Powder
- 3/4 cup Sliced Almonds certified gf
- 1 cup Shredded Sweetened Coconut
- 1/2 cup Semi-sweet Chocolate Chips optional
Ingredients
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|
- Preheat oven to 250°F and prepare to baking sheets with parchment paper.
- In a medium bowl or 2 cup measuring cup, melt coconut oil. Add in honey, pure vanilla extract and pinch of salt. Mix together.
- In a large bowl, add in gluten free oats and cocoa powder. Toss the oats in the cocoa powder until covered. Then add in sliced almonds and shredded coconut and mix. Add in wet ingredients and mix until well combined.
- Transfer mixture to the two baking sheets. Pop them in the oven for 1 hour and 45 minutes. Shaking/tossing the mixture every 15 minutes to prevent burning.
- Once it is done baking, remove both baking sheets from oven. Let the mixture cool completely on the baking try. Partway through cooling g through with a spoon or spatula and break up the granola. This is to prevent it from cooling as one sheet.
- Once completely cooled add in your chocolate chips if desired, and toss to distribute evenly. Store in an airtight container up to 2 weeks.
- ENJOY!