Chocolate for breakfast? Usually I’d be skeptical, but this granola packs a lot of protein, not too much sugar, and incredibly luscious flavor. Pair it with whole milk yogurt and some fresh cherries for a decadent yet healthy treat!
If your yogurt-and-granola routine is getting a little boring, try this twist on traditional granola recipes! Dark cocoa powder and ground cinnamon provide a welcome change of pace for this morning staple. Paired with oats, almonds, and coconut, the flavors really shine.
This isn’t one of those granola recipes that calls for 26 different ingredients and whatever fruit and nut combinations you happen to have on hand. Instead, the carefully matched flavors provide a nice balance of deep and rich cocoa with the classic almond + coconut combination.
Even better, you control the amount of sugar that goes into the mixture. If you’re like me and don’t prefer overly sweet breakfast foods, just decrease the honey or brown sugar a bit to get the level of sweetness you want.
Method
Preheat your oven to 325 degrees F. Set aside one or two large, rimmed baking sheets. (If you only have one, you will need to stir the granola very carefully as it cooks! Two pans just makes it easier.)
In a large mixing bowl, combine the oats, almonds, coconut, and brown sugar. The recipe calls for rolled oats, but you can use quick oats in a pinch. It won’t affect the flavor or consistency of the finished granola.
Making your own brown sugar
For the brown sugar, I like to make my own. I only make as much as I will use in a few weeks. That way, you never have to worry about it getting hard or lumpy.
- To make your own brown sugar, pour a cup or two of white sugar, turbinado sugar, or dehydrated cane sugar into a medium size bowl. Drizzle a tablespoon or so of molasses over the sugar, then work it into the sugar with your hands. I’ve tried using a spoon, but that never seems to really mix it thoroughly.
- When all the sugar is the same color (with no white patches in the bottom of the bowl), you’re done! Add a little more molasses if you like a darker brown sugar. I have used both blackstrap molasses and table syrup (also known as light molasses or treacle) to make brown sugar. I prefer a dark brown sugar, so blackstrap molasses is usually my first choice.
After you’ve made your brown sugar and combined it with the dry ingredients, get another medium-size bowl or large liquid measuring cup to mix the wet ingredients. Melt the coconut oil, either in the microwave or on the stovetop, over low heat. Add the cocoa powder, honey, cinnamon, and salt. It might seem odd to add these to the liquid rather than the dry ingredients, but this step does seem to help spread the flavors out evenly through the granola.
Once everything is combined thoroughly, spread the granola mixture out on your baking sheets. Try to spread it as evenly as possible, without a mound in the middle. Bake the chocolate granola for 45 minutes to an hour, checking it every 15 minutes.
When you check the granola, remove the pan from the oven and place it carefully on top of the stove or a heatproof surface. Stir through the mixture with a large wooden spoon, being careful not to spill any granola out of the pan. This is where splitting the mixture between two pans makes things easier! You want to stir from the outside of the pan in towards the center, because the edges will bake faster than the middle. Then spread granola from the center outwards, toward the edges.
This granola doesn’t get much darker in the oven, due to the already-dark color from the cocoa, so it can be hard to determine exactly when the granola is done. It’s best to watch the almonds and coconut carefully for a change in color. They start out white or nearly white, and they should turn light brown when the granola is finished. Smell is also a good indicator. When you start smelling toasted coconut and almonds, your granola is likely done!
Remember that the granola will continue to harden as it cools, so don’t worry if it seems a little soft when you take it out of the oven. The enticing aroma will likely draw everyone in the house, so good luck cooling it completely before everyone wants a taste!
This chocolate coconut granola may be stored in an airtight container at room temperature for several weeks, so don’t be afraid to double the recipe!
Chocolate + Coconut Granola
Ingredients
- 3 cups rolled oats
- 1 cup sliced almonds
- 3/4 cup shredded coconut unsweetened
- 1/3 cup dark brown sugar
- 1/2 cup unsweetened cocoa powder
- 1/3 cup honey
- 1/3 cup coconut oil melted
- 1-1/4 tsp cinnamon
- 1/2 tsp salt
Instructions
- Preheat your oven to 325 degrees Fahrenheit. In a large mixing bowl, combine the oats, almonds, coconut, and sugar.
- In a separate bowl, mix the cocoa powder, honey, melted coconut oil, cinnamon, and salt. Combine the two mixtures and stir until the dry ingredients are thoroughly moistened.
- Spread the granola mixture out on one or two large, flat baking sheets with raised edges. Bake the granola for 45-60 minutes, stirring every 15 minutes. The granola is done when it is dry and the almonds and coconut pieces are lightly browned.
- Cool completely in the pan before transferring to a storage container. This granola will keep in an airtight container at room temperature for several weeks.
For more breakfast recipes, try Apple Streusel Cream Cheese Bread Pudding or Overnight Apple Cinnamon Baked Oatmeal!
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