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Chocolate Coco Nutty Granola

Direct from the I Quit Sugar For Life cookbook by Sarah Wilson - this is a delicious, high protein breakfast that is especially great for kids (and adults!) who need a boost in the morning yet also crave something special to kick start the day – some chocolate cereal that is not Coco Pops! The original recipe did not have the cacao powder and therefore the coconut flavour was the standout – you could easily bake half with and half without to see the difference and find your preference.
Store it in an airtight container in the pantry for up to 2 weeks - or in the freezer for even longer!
Pictured: Chocolate Coco Nutty Granola
3 cups coconut flakes.
2 cups mixed almonds, cashews, pecans, walnuts and pepitas - roughly chopped
2 tbsp chia seeds
1 tsp ground cinnamon (optional)
¼ cup coconut oil, melted
2 tsp rice malt syrup (optional) – this works well without any sweetener as well
½ cup  cacao powder – she recommends raw
2 tbsp cacao nibs or dark chocolate chips
½  cup Greek-style full-fat yoghurt or unsweetened coconut yoghurt, to serve.
Preheat oven to 120ºC / 250°F / Gas Mark ½ and line a baking tray with baking paper.
Combine all ingredients (except yoghurt), then spread evenly on the tray. 
Bake for about 20-25 minutes until golden, turning halfway through the cooking time. The darker it is, the crunchier it will be.
Remove from the oven and allow it to cool. 
To serve, spoon the yoghurt into a glass jar or bowl and top with ½ cup of granola.

Makes around 10 servings