Imagine waking up to a breakfast so decadent, so irresistibly chocolatey, that you'll feel like you're cheating on your healthy lifestyle - but you're not! This Vegan Chocolate Coconut Granola is the ultimate game-changer that proves healthy eating can be mind-blowingly delicious. Packed with rich cocoa, crunchy coconut, and dark chocolate chips, this recipe transforms your boring morning routine into a gourmet experience that will make your taste buds dance with joy.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups rolled oats
- 1/2 cup unsweetened cocoa powder
- 1/2 cup maple syrup
- 1/2 cup coconut oil, melted
- 1 cup shredded coconut
- 1/2 cup dark chocolate chips
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your granola bakes evenly and achieves a nice, crispy texture.
- In a large mixing bowl, combine 2 cups of rolled oats and 1/2 cup of unsweetened cocoa powder. Stir them together until the oats are evenly coated with the cocoa powder, creating a rich chocolate base.
- In a separate bowl, whisk together 1/2 cup of maple syrup, 1/2 cup of melted coconut oil, and 1 teaspoon of vanilla extract. Make sure the coconut oil is melted but not too hot, as you don’t want to cook the oats.
- Pour the wet mixture over the dry ingredients in the large mixing bowl. Stir well until all the oats are evenly coated with the chocolate mixture.
- Add in 1 cup of shredded coconut and mix until it is evenly distributed throughout the granola mixture.
- Line a baking sheet with parchment paper for easy cleanup. Spread the granola mixture evenly on the baking sheet, pressing it down slightly to help it clump together.
- Bake the granola in the preheated oven for 20-25 minutes, stirring halfway through to ensure even baking. Keep an eye on it to prevent burning; it should be firm and slightly crispy when done.
- Once baked, remove the granola from the oven and let it cool completely on the baking sheet. This cooling time allows it to harden and clump together.
- After the granola has cooled, stir in 1/2 cup of dark chocolate chips, allowing the residual heat to slightly melt the chips and incorporate them into the granola.
- Once mixed, transfer the granola to an airtight container for storage. It can be kept at room temperature for up to two weeks.
- Enjoy your chocolate coconut granola as a snack, breakfast with your favorite plant-based milk, or as a topping on smoothie bowls or yogurt!
Tips
- Use high-quality cocoa powder for the most intense chocolate flavor
- Ensure your coconut oil is melted but not hot to preserve the nutrients
- Stir the granola halfway through baking to prevent uneven browning
- Allow the granola to cool completely for maximum crunchiness
- Store in an airtight container to maintain freshness
- For extra indulgence, add a sprinkle of sea salt before baking
- Experiment with different mix-ins like nuts or dried fruits
- Use parchment paper for easy cleanup and preventing sticking
- Let the chocolate chips melt naturally for a marbled effect
- Enjoy within two weeks for optimal taste and texture
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 6g
Fat: 24g
Saturated Fat: 18g
Cholesterol: 0mg
