There’s nothing more cereal-ously satisfying to know that many of you still enjoy making this maple granola for your breakfasts. For chocolate and coconut lovers, I’ve now taken it to a nutty, new level. Make way for a bowl of healthy dark Chocolate Coconut Granola with juicy dried cranberries, toasted brazil nuts and seeds. What’s more, it just so happens to be vegan.
Healthy Chocolate Coconut Granola
No Added Sugar
You may know I have a sweet tooth – but not THAT sweet. Too much sugar can totally kill a dessert or a macaron filling overloaded with it. Likewise, for breakfast, I prefer sugar kept to the minimum.
When it comes to granola, the beauty of making homemade is you can control this. By adding natural sugars via healthy, dried fruits and maple syrup, there is NO ADDED SUGAR. Add the dried fruits after baking so that the juicy fruit retains all of its healthy nutrients.
If necessary, please do ensure your oats are specifically labelled as being GLUTEN FREE if you follow a strict diet or you are Celiac.
If you are following a strict vegan diet, use vegan dark chocolate for the recipe. Good quality chocolate chips are good, as are dark chocolate chips. If you’re not following a vegan diet, however, you may prefer to use milk chocolate which will work well.
Good Quality Chocolate
The secret is adding the chocolate after baking – so that it melts into the hot cereal. As soon as the chocolate melts, stir the granola around again to mix it well together.
Nuts & Seeds
Brazil nuts are particularly good for selenium (great for memory). Just 2 brazil nuts a day will have you covered – just don’t forget to buy them! Sesame seeds (and poppy seeds if you’d like to add these too) are good natural sources of calcium. All this makes for a HEALTHY THYROID too – and, if you’re like me without one, great for staying healthy.
Chocolate Coconut Granola (Vegan)
Homemade dark chocolate Granola with coconut, brazil nuts, cranberries and sesame seeds make this one of the best ways to go vegan
- 300 g (10.5oz) jumbo oats (if on a strict GF diet, ensure they're labelled gluten free)
- 100 g (3.5oz) brazil nuts roughly chopped
- 50 g (2oz) sunflower seeds
- 25 g (1oz) sesame seeds
- 50 g (2oz) dessicated coconut
- 1 tsp vanilla powder (or a few drops vanilla extract)
- pinch salt
- 2 tbsp unsweetened cocoa powder (I use Van Houten)
- 75 g (3oz) coconut oil melted if in a block
- 125 g (4.5oz) maple syrup
- 100 g (3.5oz) dried cranberries
- 140 g (5oz) dark chocolate chips or drops (Vegan if necessary)
Preheat the oven to 180°C (160°C fan)/350°F (Gas 4).
Using a digital scale, measure all the ingredients (except the chocolate and dried fruits) in a large bowl and stir to mix them all well together.
Cover a baking tray with baking paper (or a silicone mat). Spread out the oat mixture evenly. Bake in the oven for about 25 minutes, turn over the mixture and return to the oven for a further 20-25 minutes.
Immediately sprinkle over the chocolate chips/drops and the dried fruits. After about 10 minutes, turn over the granola to mix in the partially melted chocolate and juicy dried fruits. Leave to cool and for the chocolate to set.
Store in an airtight container at room temperature. Enjoy at its best within 10 days.
Serve with almond milk, fresh berries or with homemade rhubarb compote for a vegan breakfast or any of your favourite vegan accompaniments.
Otherwise enjoy with yoghurt, milk or Skyr (we're seeing this appearing from Iceland in French supermarkets all of a sudden - it's great!)