Chocolatey Coconut Granola

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chocolatey granola IQS-3

Chocolatey Coconut Granola

If the thought of chocolate for breakfast gets you excited, I highly recommend starting with this granola. It’s seriously delicious served on top of home made natural yoghurt or coconut yoghurt. In case you’re wondering, I have chia seed bran in the bottom of the glass in the photo above.

takes about 45 minutes
makes 1 large tray
75g (3oz) butter or coconut oil
pinch pure stevia powder*
25g (1oz) cocoa powder
150g (5oz) coconut flakes
250g (9oz) chopped nuts

1. Preheat your oven to 150C (300F).

2. Melt butter or coconut oil in a small saucepan. Add stevia and cocoa powder. Stir.

3. Combine coconut and nuts in a bowl. Stir in the cocoa syrup mixture until the flakes are just coated.

4. Spread mixture on a baking tray. Bake for 25-30 minutes, stirring every 10 minutes or so. Stop when the coconut is well browned (which can be difficult to tell through the cocoa) or everything tastes roasted and yummy.

5. Cool and transfer to an airtight container. Will keep for a few months at room temperature.

Variations

important note about stevia! – there are 4 types of stevia:
1. Pure Stevia Powder – looks like icing (powdered / confectioners) sugar. It’s expensive but a tiny amount goes a long long way. We’re talking 1/4 teaspoon to sweeten a whole cake. This is what I use.
2. Granular Stevia (like Natvia or Truvia) – looks like regular white sugar. It’s a blend of erythritol and stevia. Usually 1/4 teaspoon = 4-6 tablespoons granular stevia.
3. Fresh or Dried Stevia Leaves – from a real stevia plant! I haven’t baked with them but they will behave similar to the pure stevia powder. Just add to taste.
4. Liquid stevia. I haven’t used this. But add to taste.

granular stevia – use 1-2 tablespoons.

no stevia – use your favourite sweetener… Honey, maple syrup or white sugar! Just add and taste until you’re happy with the sweetness level. 2-3 tablespoons should do the trick.

optional additives – vanilla extract (1 teaspoon), cinnamon (1 teaspoon), chia seeds (2 tablespoons) and cocoa nibs (2 tablespoons) are all lovely additions. So feel free to add in any or all of these. But honestly I prefer this simple 5 ingredient version.

different nuts – I used brazil nuts and pecans but feel free to use any nut you like.

vegan – make sure you use coconut oil instead of the butter.

nut-free – if you’re catering for nut allergies, you could replace the nuts with extra coconut (just double the amount of coconut and skip the nuts) or use a combo of coconut and seeds such as pumpkin seeds, linseeds (flax seeds) and sunflower seeds – whatever you feel like.

salty – add sea salt flakes for a sweet / salty trail mix.

Shelf Life / Storage

Keeps for months in an airtight container in the pantry. Can be frozen indefinitely.

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{ 8 comments… read them below or add one }

Susan Stone March 7, 2019

I made this yesterday, and found that the parchment it was sitting on was still gooey – the granola didn’t dry during the baking or afterwards. I did the measurements exactly as specified. The only possible thing I did wrong was that the coconut and nuts were very cold when I added the coconut oil, so it clumped up. I was able to get it totally stirred in as the granola baked. And I even baked it longer, in hopes that it would dry out more. Is it supposed to stay wet? If not, any suggestions for what to do differently? (The only other thing I can think of is that I am at 4000 feet altitude – 1220 meters and maybe my oven should be hotter?)

Reply

jules March 8, 2019

It does stay on the wet side after baking Susan but usually it solidifies as the coconut oil cools back down. But it’s not like an oat based granola. If it’s crunchy and the nuts and coconut taste roasted then it sounds fine.

It can be tricky to judge baking time because the cocoa obscures the colour.

How was it after it cooled down?

Popping back in the oven for longer if it isn’t crunchy is the only thing you can do. 🙂

I don’t think the altitude should be that significant but maybe it might need a longer cook time

Let me know how you get on.
Jx

Reply

Susan Stone April 3, 2019

Hi Jules,
I ended up way overcooking this granola, so it tastes almost burnt. I’ve eaten it several times, but am getting ready to toss it and start over (after I buy coconut flakes). I did notice that after I got it into my storage jar that it did seem to dry out. So I will just cook it for maybe a little longer than specified, but will let it stay looking wet and not worry about it. I’m certain that if it’s not overcooked it will be absolutely delicious. Thanks for your input.

Reply

jules April 3, 2019

It’s a tricky one because the cocoa masks the colour Susan – it is delicious if you persevere 🙂

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Sandra Alefsen September 1, 2017

Hello there! Are you using unsweetened cocoa powder for this? Mmmmh, love it when this chocolaty-coconutty-flavour is coming from the kitchen 😉 .. great recipe! Txs Jules! S

Reply

jules September 2, 2017

Yes I use unsweetened cocoa powder Sandra…
It’s that smell the best!
Jx

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Sandra Alefsen October 11, 2017

So yummy … made three batches so far and the fourth is in the oven … colleagues start being jealous in the morning ;o) … SO good! tx Jules!

Reply

jules October 11, 2017

So glad you’re making them jealous Sandra!
I also love this peanut butter version https://stonesoupvirtualcookeryschool.com/2016/11/crunchy-peanut-butter-granola/
Jx

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