This Chocolate Coconut Granolawith Pecans is the perfect addition to your morning yogurt bowl. A delicious blend of coconut, cocoa powder, pecans, and chocolate chunks is combined with oats. The result is perfectly sweet, crunchy granola.
Preheat the oven to 325° F. Line a baking sheet tray with a sheet of parchment or a silpat.
In a large bowl, combine the rolled oats, shredded coconut, pecan pieces, crushed pecans, cocoa powder, and brown sugar.
Whisk together the liquid coconut oil, maple syrup, and vanilla extract in a small bowl. Pour the liquid ingredients over the oat mixture, and stir together until everything is incorporated.
Pour the oat mixture onto the center of the prepared baking sheet. With your hands (and a sheet of wax paper) or a rubber spatula, press the granola down into a rectangle.
Bake in the oven for 15 minutes. Rotate the pan, and bake for approximately 15 more minutes. Remove from the oven and allow to cool for 10 minutes.
Sprinkle with the chocolate chunks and allow the granola to cool. For quicker cooling, you can place the tray in the refrigerator for 30 minutes to an hour.
Once the chocolate has set, break the granola into pieces (or clusters).
Notes
STORE- Transfer cooled granola to an airtight container or jar. Store at room temperature for up to two weeks.FREEZE - Transfer cooled granola to a freezer-safe container. Freeze for up to 3 months. Thaw granola completely before enjoying.