Chocolate Coconut Granola
User Reviews
5
Chocolate Coconut Granola
Description
Chocolate Coconut Granola is made by mixing oats with cocoa powder, espresso powder, and salt, then coating them in a honey and coconut oil mixture flavored with vanilla. Baking the granola until crisp creates a crunchy texture, while stirring in coconut flakes and pumpkin seeds near the end keeps them toasted but not burned. After cooling, the addition of carob nibs provides an extra layer of mild sweetness and texture contrast. Serving this granola over chocolate mocha-flavored Greek yogurt with diced fruit adds a creamy and fresh component.
The combination of cocoa and espresso powder gives a richer, deeper flavor than typical granolas. The coconut oil and flakes impart a tropical nuance, and the pumpkin seeds add a satisfying crunch. This granola can be stored in an airtight container to maintain crispness, making it convenient to prepare ahead and use as a topping or snack.
Use this granola to enhance breakfast or snacks where a chocolate hint and varied textures are welcome. Its components balance sweetness and bitterness, making it enjoyable without overpowering other flavors on the plate.
Ingredients
- 2 Cups rolled oats gluten free
- 1/4 cup cocoa powder unsweetened
- 1 teaspoon espresso powder
- pinch salt
- 1 teaspoon vanilla extract
- 4 tablespoons honey
- 3 tablespoons coconut oil melted
- 3/4 cups coconut flakes unsweetened
- 1/2 cup pumpkin seeds
- 1/4 cup carob nibs
- 1/2 cup per serving Greek Gods Greek-Style Chocolate Mocha Yogurt
Instructions
- Preheat oven to 350 degrees. Line baking sheet with parchment paper or a silicone baking mat
- In a large bowl mix oats, cocoa, espresso powder and salt together until well combined.
- In a small bowl melt honey and coconut oil together in the microwave 20 seconds. Repeat until smooth. Stir in vanilla.
- Pour wet mixture over oats and mix until all the ingredients are well coated.
- Spread evenly over prepared baking sheet and bake for 25-30 minutes. Stirring every 5 minutes. The last five minutes add coconut and pumpkin seeds. Remove from oven and cool. Once cool mix in carob nibs. Store in an airtight container.
- Serve over Greek Gods Greek-Style Chocolate Mocha yogurt with diced fruit of your choice.
Notes
- Store the granola in an airtight container to keep it crisp for several days.
- Stir the granola every 5 minutes during baking to ensure even toasting without burning.
- Add carob nibs only after the granola cools to avoid melting or overbaking.
- Serve with Greek-style chocolate mocha yogurt and diced fresh fruit for a balanced dish.
- Use gluten-free oats if you require a gluten-free granola.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 274kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 8mg | 3% |
| Sodium | 69mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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