Cocoa and coconut granola
Only when we’ve tested and tweaked a recipe several times, and tried it out on friends and family, does it make it on to the eatwise website. This granola passed with flying colours!
Refined-sugar free, this creation contains a dreamy combination of cocoa and coconut. It’s a totally acceptable way to enjoy chocolate at breakfast.
Homemade granola is far superior to the shop-bought type. Not only can you customise it to your taste and avoid any artificial additives, but there’s something about the homemade toastiness that beats any boxed variety we’ve tried.
Try this as a crunchy topping for natural yoghurt and fruit. We like it best with banana and berries, but friends also recommend kiwi, strawberries, pear… Or try it on top of porridge to add texture.
Makes approx 10 servings (as a topping)
You will need:
- 2 cups (185g) porridge oats (we used jumbo oats)
- 1/2 cup (50g) natural desiccated coconut
- 4 tbsp cacao powder (or 100% cocoa powder)
- 1/2 cup (50g) nuts, roughly chopped (hazelnuts, pecans, almonds work best)
- Pinch sea salt
- 1/2 tsp natural vanilla
- 3 tbsp coconut oil (We use Lucy Bee)
- 1/4 cup (6 tbsp) honey
- 1/2 cup (50g) organic raisins
Method:
- Heat the oven to 150°C/300°F/gas mark 2.
- In a large bowl, mix together the oats, coconut, cacao powder, nuts, salt and vanilla.
- In a separate bowl, heat the coconut oil in the microwave, gently, until just melted. While the oil is still warm, whisk in the honey until the two are combined.
- Add the oil and honey to the dry mixture and mix well with a plastic spatula until everything is combined and the mixture is sticking together.
- Spoon the mixture evenly across a large baking tray. Bake for 30 minutes, stirring the mixture half way through, to ensure it bakes evenly.
- Cool on the tray before storing/serving. Once cool, stir in the raisins.
- Store in an airtight container (we use a glass kilner jar) in a cool dark place for up to one week.
Like granola? Check our our Crunchy pecan granola recipe
