I first shared my gutsy granola recipe almost three years ago (you can find the recipe here) and with warmer weather approaching, I fancied making some granola. I was thinking of ideas for gifts for my wonderful work colleagues and thought some granola would be universally liked, so I set to work on this chocolate granola recipe.
I like eating granola during summer. It’s perfect to eat for a cold breakfast, to top some yoghurt or eating with some fruit and cold milk. It’s nice to indulge and have some chocolate for breakfast, and you can top it with some dark chocolate chips if you’re wanting something even more decadent. While it feels over the top indulgent, in reality, all the sugar in the recipe comes from the honey and the dried fruits.
Chocolate and coconut granola
Chocolate and coconut granola
One of the things I found when making this recipe was how quickly the coconut toasted in the oven. I almost burnt the batch which was on the top layer of the oven. One minute they had just the slightest tinge of brown and then the next time I checked it was getting to a really dark brown I had to get it out quickly. So keep an eye on your coconut when toasting in the oven. You could also toast them separately and then add it when you mix the dried fruit.
I used dried cranberries, but you could add any fruit you fancy, be it dried apricots, blueberries or prunes. One of the things I like about making granola is how versatile it could be. Instead of almonds, you could add macadamias or hazelnuts. Add chia seeds or cacao nibs, you can do whatever you like.
Chocolate and Coconut Granola
Ingredients:
- 400g rolled oats
- 150g almonds
- 100g pumpkin seeds
- 100g sunflower seeds
- 1/2 cup cocoa powder
- 1 tsp sea salt
- 1/2 cup honey
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup flaked coconut
- 100g dried cranberries
Method:
- Pre-heat oven to 160 degrees Celsius. Line 2, 20cm x 30cm trays with baking paper.
- Add oats, almond, seeds, cocoa powder and salt to a large bowl and mix until combined (cocoa powder covering the oats and the seeds). Then add the oil, honey and the vanilla and mix until combined. Mix it until there are no oats clumping together in the honey.
- Spread the mixture on the pre-prepared trays. bake in the oven for about 15 minutes and stir the mixture and bake for further 10 minutes. Add the coconut flakes and then bake for 3-5 minutes or until the coconut flakes have turned golden.
- Remove the trays from the oven and let the granola cool completely. Once cooled, add the cranberries. Serve with yoghurt, as a topping for a smoothie bowl or just eat it as an afternoon snack!