Chocolate Coconut Granola
The perfect topping for your morning yogurt!
Servings: 3 cups
Equipment
Ingredients
- ¼ cup (55 g) coconut oil in solid form
- ⅓ cup (79 ml) maple syrup
- ½ teaspoon coconut extract
- ½ teaspoon vanilla bean paste*
- ¼ cup (22 g) cocoa powder
- Pinch of salt
- 2 ½ cups (203 g) rolled oats not quick oats
- 1 cup (85 g) sweetened coconut flakes
Instructions
- Preheat oven to 300 °F (149 °C) 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.1/4 cup coconut oil, 1/3 cup maple syrup
- Whisk in coconut extract, vanilla bean paste, cocoa powder, and salt.1/2 teaspoon coconut extract, 1/2 teaspoon vanilla bean paste*, 1/4 cup cocoa powder, Pinch of 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.2 1/2 cups rolled oats, 1 cup sweetened coconut flakes
- 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.
Notes
*You can use vanilla extract if you don't have vanilla bean paste.
Nutrition
Serving: 1 serving | Calories: 1062 kcal | Carbohydrates: 138 g | Protein: 19 g | Fat: 57 g | Fiber: 18 g | Sugar: 59 g
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