1 / 1
Chocolate Coconut Granola with Berry Coulis
This homemade chocolate and coconut granola pairs perfectly with a quick mixed berry coulis and creamy yogurt. The recipe is completely nut-free, making it a safe and delicious option for school mornings or family breakfasts. Rolled oats, seeds, and coconut are tossed with melted butter and honey, then baked until perfectly crisp. The warm, tart berry sauce cuts through the rich chocolate flavor for a balanced bite. Serve it layered in a glass or bowl for a fun and satisfying start to the day.
Ingredients
- 250g porridge oats
- 50g mixed seeds
- 25g desiccated coconut
- 2 tbsp cocoa powder
- 60g unsalted butter
- 4 tbsp honey
- 1 tsp vanilla extract
- 500g frozen mixed berries
- 2 tbsp honey
- 150g fat-free yogurt per portion
Instructions
- 1Heat the oven to 160°C Fan, 180°C, or Gas Mark 4.
- 2Combine the porridge oats, mixed seeds, desiccated coconut, and cocoa powder in a large mixing bowl.
- 3Place the unsalted butter in a microwave-safe jug and heat until completely melted.
- 4Stir the vanilla extract and four tablespoons of honey into the melted butter.
- 5Pour the wet mixture over the dry oat mixture, stirring thoroughly to coat all the ingredients.
- 6Spread the granola evenly across two baking trays and roast in the oven for 20 minutes.
- 7Toss the mixture one or two times during baking to prevent the edges from burning.
- 8Take the trays out of the oven and let the granola rest until it cools and becomes crisp.
- 9Prepare the coulis by microwaving the frozen mixed berries in a large bowl for five to seven minutes until hot and fully defrosted.
- 10Alternatively, warm the berries in a saucepan on the stove. Stir two tablespoons of honey into the hot berries once they are fully cooked.
- 11Divide the batch to yield ten 40g servings of granola and ten 50g servings of coulis.