Prep Time: 20 min
Cook Time: 45 min
Yield: about 6 cups
I bought some of this at a health food store for an outrageous price. I really enjoyed what I bought, but when it ran out, I decided I would try to make my own. I was greatly pleased with the first batch – yum! Of course, I had to tweak it just a bit. I added ground flax seed, and therefore had to adjust oat and coconut levels. This recipe is very malleable – adjust it any way you want.
As far as sweeteners go, please refer to my post Recipe Friday: Treat Time! Chocolate Mug Cake, where I discuss various sweeteners.
For this Granola recipe, I do not recommend honey, as boiling destroys the nutrients. I prefer to save honey for non-cooked items, so I can reap its benefits.
Surprisingly, this makes a great cold cereal, or eat it as a granola, i.e., on top of yogurt.
Other ingredients I’ve added or thought of:
- chia seeds
- bone broth powder, collagen powder, powdered gelatin, powdered psyllium husk, powdered adaptogenic herbs
- dried fruit (raisins, currants, figs, dates, etc) (after baking)
For ingredients added prior to baking, adjust amounts of other dry ingredients so that all dry ingredients (oats, coconut, flaxseed, etc) add up to 6 1/2 cups, so that you’ll have enough chocolate mixture to coat. Alternately, if your dry ingredients add up to more than 6 ½ cups, double the chocolate coating ingredients.
Ingredients added after baking can be in any amount you want.
- 3 1/2 cups old fashioned or quick oats
- 2 cups shredded coconut (use less if finely shredded, or more if you like a lot)
- 1 cup ground flaxseed meal (may combine with chia seed or other seeds)
- 3/4 cup or less of sweetener (recommend sucanat, coconut palm sugar, stevia, date sugar, pure maple syrup, molasses, or a combination of natural organic sweeteners)
- 1/3 cup raw cacao powder or baking cocoa
- 1/4 cup milk (dairy or non-dairy)
- 1/2 cup or more of butter or coconut oil or combination
- 1 teaspoon vanilla extract
- Optional ingredients (powders)
- Optional dried fruits
- Preheat oven to 300°
- In a large bowl, mix together oats, coconut, and flaxseed meal. Set aside.
- In a small saucepan, mix together sweetener and baking cocoa until lumps are out.
- Stir in milk and butter (or coconut oil). Stir over medium high heat until it boils.
- Adjust heat to simmer for 3 minutes, stirring occasionally. (This is a good time to do a taste test to see if the sweetness level works for you.)
- If you are adding powders such as bone broth powder, collagen, or powdered gelatin, whisk in now.
- Remove from heat and stir in vanilla extract.
- Pour chocolate mixture over oat mixture and stir until thoroughly mixed.
- Coat a jellyroll pan generously with coconut or olive oil. Pour chocolate oat mixture into pan and spread to edges. Bake at 300° for 20 minutes, then stir. Continue baking another 25 minutes. Total baking time: 45 minutes.
- Turn off the oven and leave the cereal mixture in until it cools to room temperature, stirring once or twice more.
- If you are adding non-baking items, such as dried fruit, stir it in now.
Store in an airtight container.