Humility aside, I think this is my best granola yet. And granola is my thing – you know that one dish you are awesome at making pretty much every single time. What makes this a standout is (1) the layered chocolate flavor coming from a triple hit of cacao from the raw cacao powder, cacao nibs and semi-sweet chocolate chunks, and (2) the extra crunchy pop of texture from the quinoa puffs. Sure it’s more dessert than breakfast, but you do get an antioxidant power up from all the cacao, sustained energy from the oats, and the mct benefits of coconut oil – not to mention the joy from enjoying something so delicious. Dive in!
- Rolled oats – 2 cups
- Quinoa – 1/3 cup
- Coconut sugar – 1/3 cup
- Coconut oil – 1/2 cup
- Raw cacao powder – 1 tbsp
- Sea salt
- Cacao nibs – 1 tbsp
- Semi-sweet chocolate chunks (I like Enjoy Life brand) – 1/3 cup
- Pre-heat oven to 320 and line a large baking tray with parchment paper
- In a large mixing bowl, add the rolled oats, quinoa and coconut sugar
- Separately, in a small saucepan, combine the coconut oil and cacao powder and warm over low heat until melted and combined (about 1 minute)
- Pour the coconut / cacao mixture into the large bowl with oats, quinoa and coconut sugar and stir well to combine. Add a sprinkle of sea salt. Taste the mixture dry and adjust to your liking – you may want to add a hint more coconut sugar if you want it sweeter.
- Bake for 20-25 minutes
- Once cool, top with cacao nibs and chocolate chunks and enjoy
I’ve been making batches of this granola every day for the past week and it’s addictive. The naturally slight bitter taste of the matcha is balanced by the delicious sweet mix of maple syrup, coconut sugar and some chocolate chunks. It’s quick & easy to make and is great on its own as a snack, in a big bowl with non-dairy milk of your choice and it’s also delicious over vanilla ice cream (especially coconut dream).
Prep time: 10 minutes
Total time: 35 minutes
- Rolled Oats (not instant, GF if needed) – 2 cups
- Coconut sugar – 1/4 cup
- Virgin Coconut oil – 1/3 cup
- Maple syrup – 1/4 cup
- Matcha powder (recommend culinary grade since ceremonial is often a lot more expensive and not needed for baking -it’s easy to find on Amazon such as this one) – 1 tbpsn
- Chocolate chunks (recommend Enjoy Life mega chunks) – 1/3 cup
- Optional: 1/3 cup raw nuts of your choice – I’ve tried with both almonds and walnuts and both have been great, Pecans would likely be delicious too.
- Preheat oven to 340 and line a baking tray with parchment paper or foil
- In a large mixing bowl, place the dry ingredients: rolled oats and coconut sugar. If you are adding optional nuts, add them to this bowl too.
- In a small saucepan, add the coconut oil, maple syrup, and matcha and warm over low-medium heat until the coconut oil is fully melted and matcha is fully mixed in too (about 2 min). Stir a few times while it’s warming. Once warm, pour this mixture over the dry ingredients in the mixing bowl. Stir well so the oats are evenly coated in this sweet coconut oily matcha mixture.
- Transfer the coated oats to parchment paper and spread oats evenly in one layer.
- Bake for 20-25 minutes
- Remove from oven and let cool. Add chocolate chunks once cool.
- 1 tbspn of matcha powder may seem like a little but it’s a lot b/c it’s a concentrated tea powder – this will allow the matcha green tea flavor to shine through even after baking. If you want a subtler green tea flavor, try less
- If you add the chocolate too soon it will melt into the hot granola, but that’s okay and in fact even tasty as once it cools down these will form delicious chocolatey granola clusters