Olivia and I made it through the first day on our own without any major issues. We napped and ate our way through the day. And this granola happened. Maybe that is why the day went so well. An afternoon snack of granola with a double dose of chocolate has to make the day a little easier.
My last stash of homemade granola disappeared many weeks ago and I have been hankering for more. Of course with a newborn the best of plans get pushed aside or shifted frequently. Initially I was going to make this last week. I had all of the ingredients and was ready to go. Mr. J was home so I had an extra set of hands. But then cuddle time got in the way.
So Monday it was. Of course it felt like a huge accomplishment to get this done. And without a baby it probably would be a quick recipes. For me it was a whole day process. I got the dry ingredients ready before 9 am but the granola didn't actually get baked until the afternoon. And then I ate a big bowl of the stuff with milk. You know it is chocolatey when the milk turns brown. This chocolate goodness is so good it is dangerous. #sorryiamnotsorry
Chocolate Coconut Granola
Prep Time: 15 minutes
Cook Time: 30 minutes
Keywords: bake breakfast chocolate coconut oatmeal
Ingredients (serves 8-10)
- 3 cups old-fashioned whole rolled oats
- 3/4 cups shredded coconut
- 1 cup walnuts, halves and pieces
- 1/2 cup sliced almonds
- 1/4 cup coconut oil, melted
- 1/2 cup unsweetened cocoa powder
- 1/4 cup packed dark brown sugar
- 1/3 cup maple syrup
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
Preheat the oven to 350 degree F. Lightly spray a large cookie sheet with cooking oil. Set aside.
Pour oats, nuts, and coconut into a large bowl and set aside.
In a smaller bowl, mix melted coconut oil, cocoa powder, and dark brown sugar until combined. Add maple syrup and salt and mix until combined. Pour over oats and mix until all oats are moistened.
Bake for 30 minutes, stirring every 10 minutes so the mixture on the edges moves to the middle.
Remove from oven and cool. Add the chocolate chips once completely cooled. Store covered at room temperature for up to three weeks.
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