John Myers
Breakfast: Coconut and Chocolate Granola
The perfect breakfast: coconut and chocolate granola recipe with a picture and simple step-by-step instructions.
- 4 tbsp Coconut oil
- 5 tbsp Maple syrup
- 4 tbsp Any milk, e.g. Coconut milk
- 30 g Raw cocoa powder
- 150 g Fine oat flakes
- 150 g Hearty oat flakes
- 100 g Quinoa. raw
- 30 g Coconut chips
- 30 g Desiccated coconut
- 30 g Cocoa nibs
- 50 g Raisins
- Melt coconut oil and maple syrup in a saucepan over low heat. Stir in coconut milk and cocoa powder. Wash the quinoa well and stir in. Fold in the remaining ingredients except for the raisins.
- It should be a sticky, moist mass. Place everything on a baking tray lined with baking paper and knead light lumps with your hands. Bake on the middle shelf in the preheated oven at 175 degrees for approx. 25 – 30 minutes. Turn and stir every 10 minutes so that the edges don’t get too brown.
- Remove, stir in the raisins and then let the mixture cool down. When it cools down, it gets crispy.
- If you want, you can stir in chopped nuts, cinnamon or ground vanilla before baking. You can also use buckwheat flakes instead of oat flakes.
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