Ever since we got back from London, I’ve been obsessed with tea. Here’s the thing, I used to hate tea. I think the tea’s I’ve had are just really watered down and flavorless. I like bold flavors. Like I like darker roasts for coffees and I think with tea, I like black teas. Now, I never really knew this because my parents always had green tea or white teas so I never had the opportunity to try black tea. I just assumed all teas were the same watered down flavor. Every time I’ve been offered tea, I just politely decline. Well, afternoon tea in London is with black tea and with milk.
Hello. Color me tea-sessed now. I literally went to World Market and bought 100 packets of Earl Grey, a coconut chai black tea, and I decided to help me wind down at night, I wanted to get the sleepy time tea from Celestial Seasonings. We have so much tea at our house now. You’d think we’re tea drinkers. Haha
Jason said it best: sometimes, it just takes trying something where it’s a common thing in their culture for you to appreciate it. Now every time you drink tea, it’ll remind you of our time in London.
Just like food, drinks can be tied to a memory too :)
I’m a huge fan of chocolate and coconut so putting those flavors together is like a perfect match, in my opinion! I recently grabbed some chocolate coconut granola bars at Costco and they’re such a good snack to have mid-day or before I go to barre class. I figured I’d make chocolate coconut granola so I could put it in my greek yogurt in the mornings or even eat it as cereal.
It’s so freaking good!! I could eat this every morning with my cup of coffee or vanilla greek yogurt. If you love the chocolate coconut combination, you’ll definitely fall in love with this granola flavor!
The perfect topping for your morning yogurt!
- Preheat oven to 300 degrees Fahrenheit and line a baking sheet with parchment paper or silicone baking mat.
- In a small microwave-safe bowl, heat coconut oil and maple syrup together for 30 seconds.
- Whisk in coconut extract, vanilla bean paste, cocoa powder, and salt.
- In a large bowl, place the rolled oats and coconut flakes in. Pour the liquid over the oats and coconut. Stir to coat completely.
- Pour oats onto prepared baking sheet in an even layer.
- Bake for 30-40 minutes, stirring every 15 minutes to avoid burning.
- Let cool completely before eating.
- Store in an airtight container.
*You can use vanilla extract if you don't have vanilla bean paste.
*Nutrition facts are an estimate and not guaranteed to be accurate.
There is an affiliate link in this post.