This coconut oil and cocoa nib granola is a breeze to make and tastes great overtop yogurt or eaten straight from the jar. Plus it’s perfect mix of salty and sweet. You’ll be eating this all year long!
My latest obsession has to be granola. It’s sweet, crunchy and perfect for snacking or topping maple syrup drizzled yogurt. I’m actually mad at myself for not making it more often. What is wrong with me?
I played with fall spices and ingredients and came out with the perfect match of flavors. I also added in my new favorite ingredient, cocoa nibs. Man I love those things. Seriously. If my last cocoa nib post did not make you run out and buy some then this post will!
The granola is made with coconut oil because I love the stuff and it’s really good for you! I talked about coconut oil in a post I did about a year ago. This stuff is the bomb y’all! You have to give it a try. Not only does it smell amazing but it gives almost anything a slight nutty coconut flavor. Yes please!
Coconut Oil and Cocoa Nib Granola
This coconut oil and cocoa nib granola is a breeze to make and tastes great overtop yogurt or eaten straight from the jar. Plus it's perfect mix of salty and sweet. You'll be eating this all year long!
Yield: About 4 cups
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients:
- 2 cups oatmeal
- 1 cup coconut
- 1/2 cup almonds, chopped
- 1/2 cup cocoa nibs
- 1/2 cup pepitas
- 1/4 cup melted coconut oil
- 1/2 cup maple syrup
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 2 tablespoons maple sugar (brown sugar would work as well)
Source: Nutmeg Nanny
Directions:
Pre-heat oven to 350 degrees.
In a large bowl add all ingredients and toss until combined and equally coated.
Lay out onto parchment or sil-pat lined rimmed baking sheet. Cook for about 35 minutes. Giving the granola a quick stir about every 8 minutes. The granola will like slightly toasted but not burnt.
Let it cool and keep in a sealed jar for up to 2 weeks.