Sweet crunchy chocolate and coconut vegan granola

Crunchy chocolate and coconut granola. So easy to make and so satisfying too! Plant-based ingredients and can be made gluten-free by using gluten-free rolled oats. Serve with unsweetened almond, soya, or coconut milk or yoghurt.

Chocolate and Coconut Granola

Sweet crunchy chocolate and coconut vegan granola

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Course: Breakfasts

Cuisine: British

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Keyword: breakfast, cereal, granola, vegan

Free or Subscription Recipe: Free Recipe

Free from: dairy, eggs, gluten

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: servings

Calories: 316kcal

Author: Jo Paterson

Ingredients

150 grams rolled oats
100 grams flaked almonds
4 tablespoons cacao powder (or cocoa powder)
2 tablespoons chia seeds
2 tablespoons ground flaxseed
½ teaspoon salt
1 tablespoon maca powder (optional)
60 grams coconut flakes
60 ml coconut oil melted
4 tablespoons agave nectar (or sugar-free syrup)

Instructions

Preheat oven to 160℃ (fan) and line a baking tray with parchment paper
Add the oats, almonds, cacao powder, chia seeds, flaxseed, salt and maca powder (if using) to a large bowl and mix well to combine
note: do not add the coconut flakes, these need to be added later to avoid burning
Add melted coconut oil and agave to a jug and whisk together. Pour the coconut oil mixture over the dry ingredients and mix together to coat evenly
Spread the granola mixture in an even layer across the lined baking tray, then bake for 15-20 minutes. Remove the baking tray, stir the granola, then spread out evenly again. Sprinkle the coconut flakes on top and bake for another 10-15 minutes or until the coconut flakes brown slightly at the edges
Remove from the oven and leave to cool completely on the baking tray. Once cooled, break into pieces and store in an airtight container

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