Chocolate Coconut Granola

Chocolate for breakfast? YES! Just start with small amounts and see how you do. We like this for breakfast as well as snacks.

Course: Breakfast, brunch, Snack

Cuisine: American

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Makes: 12 Servings

Calories: 585 kcal

Author: Dédé Wilson

4 cups (416 g) old-fashioned rolled oats; use gluten-free if following a gluten-free diet
1 cup (110 g) quinoa flakes (such as Ancient Harvest brand)
1/4 teaspoon salt
2/3 cup (165 ml) vegetable oil, such as canola or other neutral flavored oil
1/3 cup firmly packed light brown sugar
1/3 cup (75 ml) maple syrup
1 teaspoon vanilla extract
3/4 cup (30 g) unsweetened shredded coconut flakes/chips
1/2 cup (88 g) cacao nibs

Position rack in middle of oven. Preheat oven to 325°F/165°C. Have ready a rimmed baking sheet pan and set aside.
Stir everything together with a firm wooden spoon or large silicone spatula until mixed evenly. Or do what we do and dump everything in bowl of stand mixer and use a flat paddle to mix ingredients on low speed until combined.
Scrape out onto pan in an even layer. Bake for 15 minutes, then toss granola around with a large spatula to rotate all surfaces so that the granola bakes evenly. Bake for about 15 minutes more or until just beginning to take on a hint of color and you begin to smell the inviting aromas. Cool pan on rack. Store at room temperature in airtight container for up to 3 weeks.

We think this Chocolate Coconut Granola is incredibly versatile: try it for breakfast with lactose-free milk or your favorite alt-milk, but also try it with yogurt, over ice cream or even eaten out-of-hand as a snack.

Nutrition Facts

Chocolate Coconut Granola

Amount Per Serving

Calories 585 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 4g20%

Sodium 55mg2%

Potassium 300mg9%

Carbohydrates 79g26%

Fiber 10g40%

Sugar 12g13%

Protein 14g28%

Calcium 48mg5%

Iron 4.2mg23%

* Percent Daily Values are based on a 2000 calorie diet.