Description
Coconut marries chocolate to create big crunchy clusters in this coconut pecan granola! Perfect for breakfast, dessert or any time!
Ingredients
Scale
- 1/3 cup coconut oil
- 1/3 cup honey
- 3 cups old-fashioned rolled oats
- 3/4 cup large unsweetened coconut flakes
- 1 cup chopped pecans, or other nut of choice
- 4 oz chopped dark, unsweetened chocolate
- 1/4 cup pepitas
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 300 degrees and line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Add coconut oil and honey to a large, microwave safe bowl and heat in 30 second increments, until the oil is melted. Add the vanilla extract to the oil and honey mixture. Mix together the oats, coconut, pecans and pepitas in a large bowl. Add the dry ingredients to the wet and toss to coat evenly.
- Spread the granola mixture evenly onto the baking sheet and place in the oven for 40 minutes, or until golden brown. Stir the mixture every 15 minutes.
- Immediately after the granola comes out of the oven, add the chocolate chunks and using a large wooden spoon, stir to combine or until almost melted. Allow the granola to cool; it will get crunchier as it cools down.
Store in an airtight container at room temperature for up to 2 weeks (if it lasts that long)!
Notes
- You may substitute agave syrup for the honey; use 1/4 cup plus 2 tbsp.
- You may also wait until the granola cools before adding the chocolate to the mixture. I like the larger chunks that the melted chocolate creates but this is personal preference.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: breakfast
- Method: oven bake
- Cuisine: american
