Chocolate Coconut Granola
Chocolate and coconut - the perfect combination! This granola is just like a Bounty bar - but healthier!
Perfect as a breakfast topped with coconut yoghurt or coconut milk or grab a handful as a snack on the go.
- 2 tbsp coconut oil
- 1 tbsp almond butter (plain or coconut almond butter)
- 50 ml maple syrup
- 300 g porridge oats
- 50 g dark chocolate chips
- 50 g shredded (dessicated) coconut
- 25 g pumpkin seeds
- 25 g sunflower seeds
- 25 g coconut flakes (optional but these are easily available in most supermarkets)
- 2 tbsp cacao powder
Preheat the oven to 180C (350F) and line a baking tray with baking parchment.
Place the coconut oil and almond butter in a microwaveable bowl and heat for 2 minutes until the oil has melted. Remove from the microwave and stir in the maple syrup and cacao powder until combined. Set aside.
In a large bowl, add the oats, chocolate chips, pumpkin and sunflower seeds and 3/4 of the dessicated coconut and mix.
Add the coconut oil mixture to the dry ingredients and stir until well combined.
Pour onto the lined baking tray and flatten into one single layer.
Bake in the oven for 20-25 minutes (stirring halfway through to bring the edges in to the middle as the edges will cook quicker).
Once cooled add the rest of the dessicated coconut and the coconut flakes (if using) and stir through.
This will keep in an airtight container for up to days.
You can use dairy free chocolate chips to make a vegan version.