Chocolate coconut granola is so much more than a breakfast recipe. It’s versatile enough for breakfast, a snack, dessert or a topping!
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I’m backing off the dessert recipes a little bit today. But don’t worry, not completely! This recipe still has chocolate. I think I really missed baking more than I realized while Bud and I were on Whole30 in January. It totally makes sense. I have a huge sweet tooth. Baking is also what got me into cooking in the first place.
I remember the first recipe I was really comfortable with making on my own. It was a batch of oatmeal butterscotch cookies. They weren’t anything special, really. But, they were made from scratch and I made them completely on my own. There was something about having complete ownership over a recipe and seeing someone’s joy when they took the first bite of a cookie I made. That’s what hooked me. From that point on, baking and cooking has been a big part of my life.
But enough of me rambling about my love of cooking – let’s get to the recipe already! I’m sure y’all are ready to do the same. I’ve tagged this chocolate coconut granola as a breakfast recipe, but it is so much more than just a breakfast item. It can be breakfast, a snack, dessert, or a topping. As I was making this granola, I realized that it would go really well in a yogurt bowl. I’ve also eaten it as a snack with plain coconut milk. I’ve even eaten it as dessert because it’s so chocolately!
I think y’all will love this chocolate coconut granola. It’s super simple to make and is ready in less than 30 minutes. It’s satisfying, just a little sweet and makes for a great way to start your day!
Chocolate Coconut Granola
- 2 cups rolled oats
- 3/4 cup unsweetened shredded coconut
- 2 tablespoons chia seeds
- 3 tablespoons cocoa powder
- 1 cup pecans, chopped
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 3 tablespoons coconut oil
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips
Preheat the oven to 300 degrees and prep a large baking sheet.
In a large bowl, combine rolled oats, coconut, chia seeds, cinnamon, cocoa powder, pecans and salt. Mix until combined.
In a small saucepan over low heat, add coconut oil, honey, and vanilla extract. Stir the mix until the coconut oil has melted and then pour it over the oat mixture.
Thoroughly mix the wet and dry ingredients.
Pour the oat mixture onto the baking sheet. Bake for 20 minutes, then stir the mixture. Bake for another 15 minutes, or until fragrant.
Allow to fully cool in order for the granola to clump. Add in dark chocoalte chips and mix. Serve immediately or store in an air tight container
Adapted from Natural Chow