Nicky's Kitchen SanctuaryChocolate Coconut Granola
Save it, plan it, shop for it.
Supper turns recipes like this into a planned week and a sorted grocery list — then walks you through cooking, hands-free. Coming soon to iOS.
Ingredients
Serves 15- 4 tbsp coconut oil (melted)
- 75 g (1 cup + 1 tbsp) unsweetened coconut flakes
- 3 tbsp honey
- 4 tbsp. water
- 3 heaped tbsp cocoa powder (make sure it's gluten free if required)
- 320 g (3 cups minus 2 tsp) whole rolled oats ((make sure they're gluten free if required))
- 4 heaped tbsp light-brown sugar
- 100 g (1/2 cup) dried cranberries
Open in Supper to scale servings and turn this into a grocery list.
Steps
- Step 1
Preheat the oven to 180C/350F (fan).
- Step 2
Start with the granola. In a large bowl, mix together the oats, brown sugar, honey, coconut oil, water, and cocoa powder. Once mixed, spoon it out onto a large metal baking tray and place it in the oven for 20 minutes. Check on the granola after the 10th and 15th minute to make sure it's not burning at the edges. If the edges of the granola are looking a lot darker, give the granola a mix.
- Step 3
Once the granola has been in the oven for 20 minutes, add in the coconut flakes and place back in the oven for 2-3 minutes until the coconut is golden brown (keep a close eye on it, as it burns quickly).
- Step 4
Take the granola out of the oven. Leave to cool slightly, then mix in the dried cranberries. Leave to cool completely before pouring into an air-tight jar.
Interactive, hands-free timers are available in the Supper app.
Preheat the oven to 180C/350F (fan).
Source: Nicky's Kitchen Sanctuary
