Mocha Granola with coconut and chocolate. It takes only 5’to prepare it and after 30’of baking you will have a delicious breakfast, or, maybe desert… why not?
You can serve it with milk, yogurt, or, buttermilk.
- 3 cups rolled oats
- 1 cup slivered almonds
- ¼ cup cocoa powder
- 1 ½ tbsp. espresso powder
- ¼ cup dark brown sugar
- ½ cup honey
- 1 tsp vanilla
- 1 cup shredded coconut
- 1 cup mini chocolate chips
Preheat oven in160o C (325oF).
In a large bowl mix together the oats, almonds, cocoa powder, coffee and sugar.
Add honey and vanilla into the oat mixture and stir until evenly coated.
Spread the mixture evenly over a baking tray lined with parchment paper and place it in the oven.
Bake for about 30’, stirring every 5’.
Before the last 5’, add the coconut and stir once more.
Remove the tray from the oven and set aside to cool completely.
Add the mini chocolate chips and store the granola in an airtight container.
5g Saturated fat
Instead of honey, you can use maple, or, agave syrup, or even carob syrup, which will tone up the chocolate flavor.
Recipe adapted from the Kitchen Confidante