• Tori Elyssa Kok

Cocoa + Coconut Granola

Updated: Mar 16

Breakfast is my favourite meal of the day. I will never skip breakfast! I have made my own granola ever since I moved out of my parent's house five years ago. A jar full of crunchy goodness always sits on my countertop. And usually it doesn't last more than a week.

What I love about making granola, is that you can change it up endlessly. I have made all sorts of flavours, with different types of nuts, oats and seeds. But this cocoa + coconut granola is here to stay. It has the perfect level of chocolate flavour, and when you pour milk on it, it infuses and basically creates a chocolate milk. If you are not a chocolate fan though, why not have a look at my puffed quinoa & tahini granola?

The trick of creating a chunky granola is to let it cool down completely before touching it. When it's cool, break it up into your desired pieces. It depends on how you like your granola though - some people like it very loose rather than in chunks. In that case, just give it a stir when it comes out of the oven before cooling it down. But I LOVE those big chunks. Sometimes I will just take a couple from the jar and eat them as a snack on their own.

You can make granola as healthy as you want by adding as little or as much sugars and fats as you see fit. I have tried loads of different things over the years, such as substituting the fats for apple sauce, and using as little sugar as possible. But I have settled on adding at least 1/4 cup of each to get the granola crunchy and flavourful enough. This recipe is my perfect level of sweetness, but if will also work if you add less. Although the chunks might not hold together in the same way - I believe the sugar is quite important to get everything to stick together. I measure everything in cups for my granola, which is quite unusual because normally I vow by my kitchen scales for baking. But it is just much more convenient making this using cups in my opinion, because it is a one-bowl recipe and it really doesn't matter that much if you add 10 grams more or less oats in there.

Cocoa + Coconut Granola

Ingredients

  • 2 cups jumbo rolled oats

  • 1/2 cup whole almonds

  • 1/2 cup whole pecans

  • 1/2 cup sunflower seeds

  • 1/4 cup pumpkin seeds

  • 2 tbsp cocoa powder

  • 2 tsp cinnamon powder

  • 1/4 tsp fine sea salt

  • 1/4 cup soft dark brown sugar

  • 1/4 cup agave syrup

  • 1/4 cup melted coconut oil

  • 1/2 cup coconut flakes

Instructions

  1. Preheat the oven to 170 degrees Celsius (conventional) or 150 (fan oven).

  2. Combine all the ingredients in a large bowl except for the coconut flakes.

  3. Mix until everything is coated well, then spread out onto a large baking tray with parchment paper.

  4. Watch my latest Instagram Reel to see how I did it!

  5. Bake in the oven for 15 minutes, then take the tray out and give everything a stir.

  6. Sprinkle the coconut flakes on top.*

  7. Place back in the oven for another 10 minutes, until your kitchen smells of fresh granola and the granola has a beautiful colour on it but is not burnt.

  8. Leave to cool completely. This is very important for getting those chunks. Break up the granola when it is fully cooled down and then put it in your favourite storage jar.

  9. Enjoy with (plant) milk, yoghurt, or on a smoothie bowl.

*I add the coconut flakes in later than the rest because otherwise they tend to burn.

I like to blend 1 banana, 150 ml almond milk, and 1/2 cup of mixed frozen berries. Then I put my granola on top with some extra dessicated coconut and blue corn flowers.

I hope you give my granola recipe a try! Let me know in Instagram @bakingstori if you do.


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