Chocolate Coconut Granola! Featuring crispy crunchy, chocolatey, oaty clusters speckled with flaked coconut and chocolate chips. So good with dairy-free yogurt, sliced banana, or berries for breakfast! Oven and air fryer instructions included!
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Move over delicious but plain vegan granola, because Chocolate Coconut Granola is coming on through. And we all know that everything is better when it involves chocolate!
Ingredients
Here's what you need along with some notes and substitution ideas:
- Oats - These should be rolled oats or old fashioned oats. Don't use quick oats or steel cut oats. Use certified gluten-free oats if necessary.
- Puffed rice - My granola secret ingredient that makes it SO much better! I always add some for contrasting texture and interest. You could use more oats, or some nuts and seeds instead if you prefer. The beauty of granola is that it is so flexible.
- Cocoa powder - For chocolate flavour. In this recipe it doesn't matter whether this is Dutch processed or not. Cacao powder also works well.
- Coconut oil - This is what crisps the granola up and adds delicious coconut flavour. For the best flavour use virgin or unrefined coconut oil.
- Maple syrup or brown rice syrup - I love to use brown rice syrup in my granola because it makes it extra clumpy, but maple syrup is great too.
- Coconut - This can be unsweetened coconut flakes or unsweetened shredded coconut. You could use sweetened if it's all you've got and you don't mind the extra sweetness in your granola.
- Sea salt - So good with chocolate. It really enhances the flavour.
- Chocolate - You can use chocolate chips, chunks, or you can cut up a bar of chocolate. Or you can use chunks. Many semi-sweet and dark chocolate chips/bars are naturally vegan, and easy to find in pretty much all grocery stores.
Granola is extremely versatile so feel free to throw in any other mix-ins you enjoy such as dried fruit, nuts, and seeds. Nuts and seeds should be added at the same time as the coconut. Dried fruit at the end with the chocolate chips.
How To Make Chocolate Coconut Granola
Making granola at home is so easy. Here's a quick summary. For the full and details version see the recipe card below.
All you need to do is mix everything except the chocolate chips and coconut together in a big bowl, spread it out in an even layer on a baking tray and bake for a short time. Throw the coconut on in the last few minutes, and add the chocolate once everything has cooled down completely and you've broken the granola up into chunky pieces.
Serving Suggestions
In case you don't just plan to dig your hand into the jar and eat it by the ravenous handful, here are some ideas for what to serve your Chocolate Coconut Granola with:
- With vegan yogurt for breakfast. I love to layer it up in a glass/jar.
- By the handful with a banana for a snack.
- In a bowl with creamy plant milk.
- Crumbled over smoothie bowls or nice cream.
- With my no churn any berry sorbet (made with frozen raspberries).
- On a baked sweet potato that has been split and drizzled liberally with peanut butter or almond butter...I have definitely done this....
Recipe
Chocolate Coconut Granola
Author:Ingredients
- 2 cups (200 grams) rolled or old fashioned oats , (gluten-free if necessary)
- 1 cup (25 grams) puffed rice , or more oats, or some nuts/seeds
- ¼ cup (25 grams) cocoa powder
- ¼ cup (60 mls) melted coconut oil , or coconut butter/manna for oil-free
- ½ cup (120 mls) maple syrup , or brown rice syrup
- ½ teaspoon fine sea salt
- 1 cup (75 grams) coconut flakes or shreds
- ½ cup (90 grams) semi-sweet or dark chocolate chips
INSTRUCTIONS
To cook in an oven
- Preheat oven to 325°F and line a large baking sheet with parchment paper or a silicone baking mat.
- Add the oats, puffed rice, and cocoa powder to a large bowl. Stir.
- Add the melted coconut oil, maple/brown rice syrup, and salt to the oat mixture and stir really well to combine.
- Pour the mixture out onto your prepared baking tray and bake for 10 minutes.
- Remove from the oven, stir it around a bit then return to the oven for another 4 to 5 minutes.
- Throw on the coconut flakes and cook again for 2 to 3 minutes.
- Remove from oven and allow to cool on the tray.
- Once cool break up the granola into easily eatable chunks, sprinkle over the chocolate chips, gently mix, then transfer to an air tight container. It keeps best in a glass jar.
To cook in an air fryer
- You will need to cook it in batches. 2 or maybe 3 depending on how big your air fryer basket is. Or you can half the recipe. Line the basket with parchment paper and spread the granola out over it in a single layer. Bake at 325°F (160°C) for 5 minutes, mix it about a bit then cook again for another 3 or 4 minutes or until crispy, but keep checking in case it starts to burn.
- Add the coconut and cook again just until the coconut turns a little golden on the edges. Allow to cool in the basket then add the chocolate chips.
NOTES
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