Coconut Chocolate Chip Granola
This granola is sweet and full of yummy ingredients. It's great in a bowl with milk or sprinkled atop your morning oatmeal!
Equipment
Ingredients
- 1 cup shredded sweetened coconut
- 3 cups old-fashioned rolled oats
- ½ cup pecans chopped
- ¼ teaspoon salt
- ⅓ cup pure maple syrup
- ⅓ cup liquid coconut oil
- 1 teaspoon pure vanilla extract
- ½ cup mini semi-sweet chocolate chips
Instructions
- Place one cup of sweetened shredded coconut onto the prepared tray. Bake in the oven until the coconut starts to brown, about 7 minutes. Remove from oven and allow to cool slightly before transferring to another container.
- Mix the old-fashioned rolled oats and chopped pecans in a large bowl. Whisk the liquid coconut oil, maple syrup, and vanilla extract in a separate bowl until incorporated. Pour the liquid ingredients over the oats and pecans. Mix until everything is well combined and well coated.
- Transfer the oat mixture onto the Silpat (or parchment) lined sheet tray. Pat the mixture down with a spatula into one even layer. Bake for 15 minutes. Rotate the pan and bake for an additional 12-15 minutes. Remove the tray from the oven and allow the granola to cool completely.
- Once cooled, break the granola into pieces and transfer it to a large bowl. Add the toasted coconut and mini chocolate chips. Gently toss everything together.
Notes
- Warm solid coconut oil in the microwave for about 25 seconds to melt it.
- See the post for ingredient substitutions.
- Store homemade granola in an airtight container or mason jar at room temperature, out of direct sunlight, for up to 2 weeks.
Nutrition
Calories: 349kcalCarbohydrates: 33gProtein: 5gFat: 23gSaturated Fat: 15gTrans Fat: 1gCholesterol: 1mgSodium: 65mgPotassium: 251mgFiber: 5gSugar: 12gVitamin A: 9IUVitamin C: 1mgCalcium: 38mgIron: 2mg
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