Mocha Coconut Granola

It goes without saying that coffee and chocolate are a match made in foodie heaven, but when that flavour combination is paired with granola their flavour profiles are taken to another level. This mocha coconut granola tastes rather indulgent and is irresistibly crunchy, so don’t be surprised if you find yourself eating it for breakfast as well as for dessert.

INGREDIENTS

coconut oil
3 cups rolled oats
1 cup sliced almonds
1/4 cup cocoa powder
1 1/2 tablespoons espresso powder
1/4 cup brown sugar
1/2 cup maple syrup
1 teaspoon vanilla
1 cup flaked coconut
1 cup cacao nibs or mini chocolate chips

INSTRUCTIONS

Preheat the oven to 160 degrees. Prepare a baking sheet by lightly coating with coconut oil.

In a large bowl, mix together the oats, almonds, cocoa powder, espresso powder and brown sugar. Pour the syrup and vanilla over the oat mixture and stir until evenly coated. Spread the mixture in the prepared baking tray and place it in the oven. Bake for about 30 minutes, stirring every five minutes. Before the final 5 minutes, add the coconut to toast. When the granola is toasted, remove from oven and place in a large bowl to cool. Stir in the cacao nibs/chocolate chips. Store in an airtight container.

Delicious served with milk, yogurt, or kefir.

ELLE Deco SA

ELLE Deco SA

ELLE Deco SA

Images and recipe from kitchenconfidante.com


WANT MORE BREAKFAST RECIPES?

Then you may enjoy reading Build Your Own Smoothie Bowl and Breakfast In Bed


The 2017 Field Report is not about fleeting trends – its about quality and perfection, about bringing back traditional skills and craftsmanship. We speak to the visionaries, icons and experts who shape their unique, lasting and life-enhancing concepts for us to embrace through their designs, recipes, buildings and explorations. Pick up your copy today and tell us what you think on Twitter @Elle_Deco using #2017FieldReport.

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