Recipe Nutty Chocolate Coconut Granola
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You know what’s better than granola? Chocolate granola. And using this recipe as a rough guide, you can adjust the quantities or types of nuts to your taste! Ah, delicious and empowering.
You will need
Serves 8
- 2 1/2 cups rolled oats
- 1 1/2 cups buckwheat groats
- 1/2 cup almonds, roughly chopped
- 1/2 cup pecans, roughly chopped
- 1/2 cup macadamia nuts, roughly chopped
- 1 cup coconut flakes
- 1/3 cup coconut oil, melted
- 1/2 cup cocoa powder
- 1/3 cup pure maple syrup
- 1/3 cup brown sugar
- 1 1/2 teaspoons vanilla bean paste
- 1/2 teaspoon sea salt
Directions
-
Step 1
Preheat oven to 180°C. Line 2 baking trays with parchment paper.
-
Step 2
Combine the oats, buckwheat, almonds, pecans, macadamias and coconut flakes in a large mixing bowl and set aside.
-
Step 3
Place the remaining ingredients in a saucepan over medium heat for 2-3 minutes. Whisk until the sugar dissolves and the ingredients are well combined. Pour over the nutty oats and toss through until the mixture is completely coated.
-
Step 4
Divide the granola evenly between lined trays, and bake for 20-25 minutes, stirring occasionally, until toasty. Allow to cool completely before storing in an airtight container.
-
Step 5
Serve with coconut yoghurt, non-dairy milk, berries or bananas, or eat on its own as a snack.
Variation
Not a fan of refined sugar? Skip it, or swap it out for more maple syrup.
Hot tip!
For an extra chocolate crunch, add 1/3 cup cacao nibs when the granola has completely cooled.
More soy-free recipes
Nutty Chocolate Coconut Granola
Directions
10 mins to prep
25 mins to cook
-
Step 1
Preheat oven to 180°C. Line 2 baking trays with parchment paper.
-
Step 2
Combine the oats, buckwheat, almonds, pecans, macadamias and coconut flakes in a large mixing bowl and set aside.
-
Step 3
Place the remaining ingredients in a saucepan over medium heat for 2-3 minutes. Whisk until the sugar dissolves and the ingredients are well combined. Pour over the nutty oats and toss through until the mixture is completely coated.
-
Step 4
Divide the granola evenly between lined trays, and bake for 20-25 minutes, stirring occasionally, until toasty. Allow to cool completely before storing in an airtight container.
-
Step 5
Serve with coconut yoghurt, non-dairy milk, berries or bananas, or eat on its own as a snack.
Variation
Not a fan of refined sugar? Skip it, or swap it out for more maple syrup.
Hot tip!
For an extra chocolate crunch, add 1/3 cup cacao nibs when the granola has completely cooled.
You will need
Serves 8
- 2 1/2 cups rolled oats
- 1 1/2 cups buckwheat groats
- 1/2 cup almonds, roughly chopped
- 1/2 cup pecans, roughly chopped
- 1/2 cup macadamia nuts, roughly chopped
- 1 cup coconut flakes
- 1/3 cup coconut oil, melted
- 1/2 cup cocoa powder
- 1/3 cup pure maple syrup
- 1/3 cup brown sugar
- 1 1/2 teaspoons vanilla bean paste
- 1/2 teaspoon sea salt