Crunchy, coconut chocolate-coconut granola. With delicious shredded coconut, oatmeal and nuts, baked in a glaze of maple syrup and coconut sugar, finished with vegan dark chocolate. Perfect for a healthy breakfast or snack in between.
Preheat the oven to 175 degrees and line a baking sheet with baking paper.
Melt coconut oil in a small saucepan or saucier over low heat.
Add rolled oats, shredded coconut, mixed nuts, chia seeds, coconut sugar, salt and cacao powder to a blender (I use MagiMix) and pulse a few times until all ingredients are loosely combined. If a blender is not available, coarsely chop all ingredients and place in a bowl.
375 g Oatmeal, 20 g Coconut shavings, 140 g mixed nuts, 20 g Chia seeds, 36 g Coconut sugar, 32 g Cocoa powder, ¼ tbspn Sea salt
Pour melted coconut oil and maple syrup to dry ingredients and pulse again until everything is evenly coated.
113 g maple syrup, 52 g Coconut oil
Now spread the finished mixture evenly over the baking sheet and bake in the oven for 20 minutes. Mix in the middle of the baking time so that everything turns evenly brown. Check heat, if granola is too brown, turn down 10-15 degrees.
Remove from the oven and allow to cool completely.
Optionally add coarsely chopped dark chocolate and garnish with fresh almond milk, coconut yogurt and fruit and enjoy!
90 g dark vegan chocolate
Store in an airtight sealable vessel at room temperature for 2-3 weeks.