I have a slight obsession with oats. I think it’s just one of those nostalgic foods for me – I ate oatmeal a lot as a child. There is always a huge bag of rolled oats in my pantry and I love all the things you can make with this affordable and health grain. One of my favourite recipes that I’ve come back to time and time again: chocolatey coconut granola.

This recipe was adapted from Minimalist Baker. It is very easy to adapt. It calls for 2 cups nuts and seeds – and really, this can be any nuts and seeds you got in the cupboard. I typically use walnuts, pecans, almonds, chia seeds, and pumpkin seeds. It also calls for olive oil, but you can use coconut oil. I literally use olive oil because I am too lazy to melt the coconut oil. There is a reason why this is a weekly granola recipe – it is SO easy to make!

I also like to minimize the amount of dishes made by throwing all the ingredients onto a baking sheet and mixing it right on there.

The key to this recipe is letting the granola cool on the pan completely before breaking it up – that is how you get those glorious snacking chunks. My son and I love to eat this granola with milk, and drink the “chocolate milk” that forms in the bottom of the bowl.

Chocolate Coconut Granola

INGREDIENTS
3 cups of rolled oats
1 cup of unsweetened coconut
1.5 cups of chopped nuts*
1/3 cup of cocoa powder
1/3 cup of sunflower or pumpkin seeds (optional)
6 tbsp of olive oil
2/3 cup of honey or maple syrup
1/2 tsp salt
*nuts can be walnuts, pecans, almonds.

In a mixing bowl, combine all the ingredients and mix well. Add to a lined baking sheet and pat down to one single layer. Bake in oven at 325 for 25 min, rotating the baking sheet half way. Remove for oven and let cool completely before breaking it up into large chunks. Store in an airtight container for a week or up to a month.