Joyful Almond, Coconut, and Cocoa Granola


Brunch is without a doubt my favorite weekly occasion. My friends have long been epic brunchers. Actually, I think all of us would agree that our brunch skill is a point of pride. We clear out half of our Sundays for long chats over heavy food and clinking mimosa glasses. It’s such a luxury to have a delicious meal without thinking about calories or checking the time. But alas, Sunday brunch wouldn’t be special if we were able to partake daily. This is the recipe that I would like to present as the perfect weekday brunch for all of you who have to be presentable and polished by 7:00 am. It has chocolate, but it’s relatively low on the sugar. The coconut oil reinforces the nutty flavor – and as a bonus, the coconut oil that I used is from a family friend’s operation in South Africa: 


Breakfast is a close second to brunch, and with just a little planning, you can treat any day of the week like it’s a Sunday-Funday. But without the libations.  

Joyful Almond, Coconut, and Cocoa Granola

You will need:

  • 3 cups old-fashioned oats
  • 1/2 cup cocoa powder
  • 2 tbsp. coconut oil
  • 1/3 cup Nutella
  • 1 1/2 cups sweetened coconut flakes
  • 1 tsp. vanilla
  • 1/2 tsp. salt and cinnamon
  • 1 cup cocoa roasted almonds
Method: 
  • Preheat the oven to 350. 
  • In a large mixing bowl, combine the oats, cocoa powder, coconut milk, Nutella, 1 cup of the shredded coconut, and spices. Note: coconut oil is stored at room temperature, so I had to (wash first) and go in with my hands to combine. 
  • Arrange the granola in a single layer on a cookie sheet. Bake for one hour. 
  • After the granola cools, return to the large mixing bowl and stir in the remaining 1/2 cup of coconut and the roasted almonds. The granola stays crunchy and fantastic for at least a week in an airtight container. 
  • Serve with Greek yogurt, milk (or almond milk), or ice cream, if you’re feeling bold. 

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