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Chocolate Coconut Granola

The ultimate yogurt topper. Sweetened with coconut palm sugar, with mix-ins of cacao nibs and chewy, lightly sweetened dried coconut.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Breakfast
Servings: 22
Author: Coco Morante


  • 3/4 cup coconut oil
  • 3/4 cup coconut palm sugar
  • 1/4 cup raw cacao powder
  • 1 teaspoon whole bean vanilla paste
  • 1 teaspoon fine sea salt
  • 5 cups 18 ounces rolled oats
  • 1 cup cacao nibs
  • 1 cup dried coconut strips thinly sliced into squares


  • Preheat the oven to 325ºF and line a baking sheet with parchment paper.
  • Measure the oats into a large (6-quart) mixing bowl and set aside.
  • In a small (1-quart) saucepan over low heat, combine the coconut oil, palm sugar, cacao powder, vanilla paste, and sea salt. Heat just until warm and pourable, stirring often.
  • Pour the liquid mixture over the oats and stir until the oats are coated evenly.
  • Spread the oats out in an even layer on the baking sheet. Bake for 40 minutes, stirring every 10 minutes to ensure even toasting.
  • Remove the oats from the oven and allow to cool to room temperature, about 1 1/2 hours at least. Stir in cacao nibs and coconut strips, then transfer the finished granola to a ziplock bag or airtight container. Store in the pantry for up to 4 weeks, or in the freezer for up to 3 months.


Serving: 1g