1 / 1
Crispy Chocolate Coconut Granola
Crispy on the outside and packed with rich cocoa flavor, this homemade granola transforms ordinary mornings into something special. We're tossing rolled oats, seeds, and coconut with melted butter and honey, then baking it all until perfectly toasted. The warm, tart mixed berry coulis cuts right through the sweetness for a balanced bite. It's completely nut-free, so you can safely pack it for school snacks or layer it with creamy yogurt for a satisfying breakfast.
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
- 1Preheat 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.
- 3Melt the unsalted butter in a microwave-safe jug, then stir in the vanilla extract and four tablespoons of honey.
- 4Pour the wet mixture over the dry oats, stirring thoroughly to coat all the ingredients. Even coverage ensures the granola crisps up uniformly.
- 5Spread the granola evenly across two baking trays. Bake for 20 minutes, tossing the mixture once or twice so the edges don't burn.
- 6Remove the trays from the oven and let the granola rest. It'll crisp up as it cools.
- 7For the coulis, microwave the frozen mixed berries in a large bowl for 5 to 7 minutes until hot and fully defrosted. Stir in the remaining two tablespoons of honey.
Notes
- Storage: Keep the cooled granola in an airtight container at room temperature to maintain its crunch.
- Serving: Layer the granola and berry coulis in a glass jar or bowl with 150g of fat-free yogurt per person.
- Stovetop coulis: If you don't want to use a microwave, warm the frozen berries in a saucepan over medium heat until defrosted and bubbly, then stir in the honey.
- Variation: This recipe is completely nut-free, but you can easily stir in a handful of chopped almonds or pecans before baking if allergies aren't a concern.