Breakfast/ Vegan

Chocolate Coconut Granola

As you might know, I have been desperately trying to go back to a normal schedule. Since I started working from home my entire day changed from a very well planned timetable to, well, a mess. I am always late even if don’t go anywhere, I never know what to eat even if I have a fridge full and I cannot find anything in this house even if I never change anything!

So after all this time of promising myself that I will go back to my good old routine, I have decided, all of a sudden, that now it’s enough. And since I had to start somewhere, I decided to start with fixing my breakfast habits and prepare ahead a few options that will make my mornings a bit better. I don’t know about you, but not a lot of things make me smile in the morning, so to bring back some life into the early hours of the day I decided to start my day with chocolate. Yes, your heard that right, chocolate. In a healthy, delicious, exotic granola combination of oatmeal, hazelnuts and coconut, sweetened with coconut blossom syrup and enriched with dark chocolate. All I need to become human again is a huge spoon of this mixture over a bowl of coconut yogurt and I am good to go. For a few hours, before I get hungry again…

Chocolate Coconut Granola

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By Adriana Serves: 10
Prep Time: 15 minutes Cooking Time: 20 Total Time: 35 minutes

Not a morning person? This healthy, delicious granola with oatmeal, hazelnuts and coconut, sweetened with coconut blossom syrup and enriched with dark chocolate will transform the early hours of the day into an exotic treat.


  • 2 cups fine rolled oats
  • 1/4 cup coconut blossom syrup (or maple syrup)
  • 1/4 cup coconut oil
  • 1/2 cup coconut flakes (or half a coconut)
  • 1/4 cup hazelnuts roasted
  • 1 tsp cocoa powder
  • 50 gr Lindt Excellence 85% (or any other dark vegan chocolate)



Preheat your oven at 150 C.


In a big bowl combine the oats, coconut syrup, cocoa powder and coconut oil and mix using a spatula.


Line a banking tray with parchment paper, spread the mixture and bake for 20 minutes, flipping the granola after 10 minutes.


While the granola is baking, chop the roasted hazelnuts in small pieces and toast the coconut flakes in a pan for 2 minutes until golden.


If you are doing this with a raw coconut, crack the coconut open in half, release the water and bake the coconut together with the granola in the oven fir 20 minutes.


This step will help the flesh release, let it coll off and grate the coconut flesh, roasting it afterwards for 2 minutes or until golden.


After the granola is done let it cool off completely on rack and add the nuts, coconut flakes and chopped chocolate.


Mix well and store in a airtight container for up to 2 weeks.

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