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.
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
- 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.