Chocolate and coconut granola

Chocolate and coconut granola requires about 2 hours from start to finish. For $1.05 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 337 calories, 7g of protein, and 19g of fat. This recipe serves 28. It is brought to you by Eat Good 4 Life. 47 people have made this recipe and would make it again. A mixture of dark chocolate chips, rolled oats, maple syrup, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It works well as an affordable breakfast. Overall, this recipe earns a solid spoonacular score of 65%. If you like this recipe, you might also like recipes such as Confession #141: I need some chocolate in my breakfast… Double-Chocolate, Almond, and Coconut Granola, Chocolate Coconut Granola, and Chocolate-Coconut Granola.

Servings: 28

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat your oven to 275F.In a large mixing bowl add the rolled oats, walnuts, maple syrup, and coconut oil. Mix through. Divide mixture between four baking sheets.Bake the granola for 25 minutes. Remove it from the oven and transfer the granola to the large mixing bowl. Divide the granola between the baking sheets and bake again for another 25 minutes repeating this procedure once more until it is dried and toasted.Remove the granola from the oven and add the rest of the ingredients. With a spatula, mix well until all the ingredients are combined. The chocolate will melt but that is what you want. Let the granola cool completely.Store granola in the anchor hocking containers for up to 6 weeks.Note: You can half this recipe if you don't want to make so much granola. I tend to make even more!

 

Step by step:

1. Preheat your oven to 275F.In a large mixing bowl add the rolled oats, walnuts, maple syrup, and coconut oil.

2. Mix through. Divide mixture between four baking sheets.

3. Bake the granola for 25 minutes.

4. Remove it from the oven and transfer the granola to the large mixing bowl. Divide the granola between the baking sheets and bake again for another 25 minutes repeating this procedure once more until it is dried and toasted.

5. Remove the granola from the oven and add the rest of the ingredients. With a spatula, mix well until all the ingredients are combined. The chocolate will melt but that is what you want.

6. Let the granola cool completely.Store granola in the anchor hocking containers for up to 6 weeks.Note: You can half this recipe if you don't want to make so much granola. I tend to make even more!

Nutrition Information:

covered percent of daily need