Berry Chocolate Coconut Granola
Berry Chocolate Coconut Granolan is a side dish that serves 14. For $1.46 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 8g of protein, 28g of fat, and a total of 478 calories. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is liked by 13 foodies and cooks. It is brought to you by Cookie Monster Cooking. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. A mixture of old fashioned rolled oats, dark chocolate, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. With a spoonacular score of 51%, this dish is good. Similar recipes are Confession #141: I need some chocolate in my breakfast… Double-Chocolate, Almond, and Coconut Granola, Chocolate Coconut Granola, and Chocolate-Coconut Granola.
Servings: 14
Ingredients:
½ cup almonds, coarsely chopped
1 ½ cups dried berries (cherries, blueberries, cranberries, etc.)
6 tablespoons canola oil
4 ounces dark chocolate, coarsely chopped
½ teaspoon ground cinnamon
½ cup honey
½ cup maple syrup
6 cups old fashioned rolled oats
½ cup pecans, coarsely chopped
½ teaspoon salt
2 cups shredded unsweetened coconut
½ cup walnuts, coarsely chopped
Equipment:
baking paper
baking sheet
frying pan
oven
bowl
Cooking instruction summary:
Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper. Set aside.Using a large skillet, heat the pan over medium heat. Place the coconut flakes in the skillet in an even layer. Cook, stirring frequently, until light brown and toasted. Transfer the coconut to a small bowl. Set aside.Return the skillet to medium heat and add all of the nuts. Cook, stirring occasionally, until light brown and toasted (about 4 minutes). Add in the rolled oats and canola oil. Continue to cook, stirring occasionally, until the oats are also lightly toasted (about 4 more minutes).Place the oat mixture into a large bowl. Add in the honey, maple syrup, flaxseed (optional), cinnamon and salt. Stir until well combined. Spread the mixture evenly on the baking sheet. Bake for 15-20 minutes, stirring approximately every 5 minutes, until it is light golden brown.Remove from oven and stir in the toasted coconut and dried berries. Press into an even layer on the same baking sheet. Let the granola cool to room temperature. Break into small pieces and mix in the chocolate. Store granola in an airtight container.
Step by step:
1. Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper. Set aside.Using a large skillet, heat the pan over medium heat.
2. Place the coconut flakes in the skillet in an even layer. Cook, stirring frequently, until light brown and toasted.
3. Transfer the coconut to a small bowl. Set aside.Return the skillet to medium heat and add all of the nuts. Cook, stirring occasionally, until light brown and toasted (about 4 minutes).
4. Add in the rolled oats and canola oil. Continue to cook, stirring occasionally, until the oats are also lightly toasted (about 4 more minutes).
5. Place the oat mixture into a large bowl.
6. Add in the honey, maple syrup, flaxseed (optional), cinnamon and salt. Stir until well combined.
7. Spread the mixture evenly on the baking sheet.
8. Bake for 15-20 minutes, stirring approximately every 5 minutes, until it is light golden brown.
9. Remove from oven and stir in the toasted coconut and dried berries. Press into an even layer on the same baking sheet.
10. Let the granola cool to room temperature. Break into small pieces and mix in the chocolate. Store granola in an airtight container.
Nutrition Information:
covered percent of daily need
