Need an excuse to eat chocolate for breakfast?
I usually don’t. But if you have judgey roommates, spouses, coworkers, pets or parents… here’s a DELICIOUS, healthy, more sensible (and socially acceptable) way to enjoy chocolate for breakfast. CHOCOLATE COCONUT GRANOLA! Crunchy, nutty, rich and chocolatey. Easy to prep and only 25 minutes to bake. Get ready for your new favorite granola.
What better way to cure those midweek “I don’t want to get out of bed” blues than by starting your day off with some morning chocolate! Chocolate is a great motivator. 🙂 Also, your kitchen will smell like chocolate cake while baking this. I’m getting hungry just thinking about that smell.
Of course, granola is not just for breakfast. This crunchy, chocolatey treat makes a great topping for yogurt, ice cream or just by itself. While photographing this, I ate HANDFULS. That tends to get problematic when your subject amount keeps disappearing. Whoops.
You might be saying: “How the heck is this stuff healthy??” To make this granola, I used my maple almond cinnamon granola recipe as a base. This Chocolate Coconut Granola has a very similar sugar and fat content as the base recipe. How? I removed a little bit of the butter/oil fat and sugar to make up for the addition of some chocolate chips that really bring home the chocolate taste. I also added some flaxseed meal which adds some extra fiber and some healthy Omega-3s. You can totally omit this ingredient if you don’t have it. It won’t change the flavor with or without it. You’ll just be missing an extra “healthy” boost!
So, go ahead. Have it for breakfast. You know you want to.
Another great thing about this granola: It’s adaptable. All you need are old fashioned oats and unsweetened cocoa powder. Other than that – you can do equal substitution of many ingredients. Don’t have almonds? That’s ok, substitute another type of raw nut. Don’t have nuts? Allergic to nuts? Sub in more oats. Allergic to coconut? (sorry Alana!) No worries, sub in more nuts or oats. Want to use coconut oil? Sure. Or flaxseed, double paleo, super slick, vegan, dairy-free, nut-free, caveman oil? No problem. Want to use butter? YES – go right ahead. Want to add dried fruit instead of chocolate chips? Wait, WHAT? Sure, you can. But you’re missing the point. Want to stick to the recipe? That’s cool too.
Since I’ve posted variations of this recipe two other times, I’m not going to bore you with the details. I’ll save you the reading time. If you need more photo explanation – head on over to my first or second granola posts for more detailed process/prep pictures.
I will stress, you want to mix in the cocoa powder with all your wet ingredients until smooth. It will look like a thin, chocolate ganache – and it will taste so rich and chocolatey. Mmmm – go ahead and give it a taste.
Yield: About 4.5 cups
Time: 30-35 minutes
- 2 cups of old fashioned oats
- 1 cup of raw nuts, coarsely chopped (I used raw almonds)*
- ½ cup of sweetened shredded coconut*
- ¼ cup of flaxseed meal (optional and can omit without substitution)
- ¼ teaspoon of salt
- 2 tablespoons of canola oil*
- 2 tablespoons of honey
- 1 and ½ tablespoons of water
- ¼ cup of dark brown sugar
- 1/3 cup of unsweetened cocoa powder
- 1/3 cup chocolate chips (dark or semisweet)**
- Preheat oven to 320 degrees F. Place oven rack on top 1/3 in the oven. Prepare a large baking sheet with parchment paper or nonstick aluminum foil and set aside.
- In a large bowl, combine the first set of ingredients (oats through the salt) and stir.
- In a small saucepan, add the oil, honey,*** water, brown sugar and cocoa powder. Whisk while gently heating on very low heat for about 1 minute. Then turn off heat and continue to mix until everything is smooth and well combined. Do not overheat – this mixture will burn easily. You can also mix this without heat, but I find warming the mixture makes it easier to get everything well combined and smooth.
- Pour liquid over oat mixture and stir until the oat mixture is well coated. Stir in chocolate chips and spread into a single layer on prepared baking sheet.
- Bake at 320 for 25 minutes – stirring once half way. Allow to cool to room temperature and store in a airtight container for up to 2 weeks.
* See the above text about substitutions
**Chocolate Chips are heat resistant and don’t melt, but they do get soft. If you don’t want soft chips or are using baking chocolate, be sure to add this AFTER baking the granola.
*** Be sure to add the oil first, then use the same tablespoon to measure honey, the honey will slide right out because the oil created a nonstick surface!
Recipe adapted from my Maple Almond Cinnamon Granola
Want more granola?!