I love having granola around because it makes for such a satisfying breakfast when it’s paired with Greek yogurt. After a year of sticking to my favorite granola recipe, I ventured into this chocolate variety, and it’s great too! Let’s just say, my kitchen sees more than its fair share of oats.
To make this granola, preheat your oven to 325º F. Add 2 cups of rolled oats, 1/2 cup of unsweetened coconut, 1/2 cup of pecans or walnuts, and 1/8 teaspoon of salt to a bowl. To a small pot, add 2 tablespoons of coconut oil, 2 tablespoons of honey, 1/2 teaspoon of vanilla extract, and 1/4 cup of cocoa powder. Whisk the pot over low heat until the oil and honey have melted and all of the ingredients have combined. Pour the chocolate mixture over the oat mixture.
Mix the oats until they are uniformly coated with the chocolate. Lightly grease a baking sheet, and spread the oats onto it. Bake the oats for 15 minutes, then remove the pan from the oven, and stir the oats. Put the pan back into the oven, and let it cook for another 10 minutes until the oats are toasted. Remove the pan from the oven, and let it rest until the oats have completely cooled.
Chop up 2 ounces of dark chocolate and 1/4 cup of dried apricots. Stir them in with the oats. You can also experiment with any other mix-ins that suit you.
Transfer the granola to an air-tight container. Eat it on yogurt, with milk, or by the handful. Yum!
This recipe is adapted from the Yummy Mummy Kitchen.
- Rolled oats- 2 cups
- Unsweetened coconut- 1/2 cup
- Pecans or walnuts- 1/2 cup
- Salt- 1/8 teaspoon
- Coconut oil- 2 tablespoons
- Honey- 2 tablespoons
- Vanilla extract- 1/2 teaspoon
- Cocoa powder- 1/4 cup
- Dark chocolate- 2 ounces
- Dried apricots- 1/4 cup