Chocolate Coconut Granola {Grain-Free} – a delicious recipe with almonds, pumpkin seeds, walnuts, coconut chips, extra virgin coconut oil, maple syrup. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Heat oven to 275. Line a baking sheet with parchment paper.
2
In a small sauce pan, heat coconut oil over low heat until melted. Add the maple syrup, cocoa powder, salt and cinnamon and whisk until smooth. Remove from the heat and add the vanilla extract.
3
In a medium-sized bowl, stir together the almonds, pumpkin seeds, walnuts and 1/2 cup of coconut chips. Slowly pour the chocolate mixture over top, stirring to coat everything evenly.
4
Pour nut mixture onto the parchment paper and place in the oven for about 40 minutes. Check every so often to make sure the nuts aren't burning.
5
Turn oven off, but leave the granola in the oven for another 15 minutes. Remove from oven and let cool. Break apart and add in the 1/4 cup of coconut chips. Store in an airtight container.
527
kcal
Calories
43
g
Fat
34
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 cup sliced almonds, 1 cup pumpkin seeds, 1/2 cup walnuts, 1/2 cup coconut chips, and more.
Yes, Chocolate Coconut Granola {Grain-Free} falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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