Triple Chocolate Coconut Granola is made with gluten-free oats, desiccated coconut, and almond butter to get those fantastic clusters we all love. And because extra chocolate is always a good idea, cacao nibs and mini chocolate chips were added in there too. Throw in some protein powder for an extra satisfying snack!
Sooo… I made granola, again. I just couldn’t help myself. My last batch was so delicious, I was missing it before I ate the last spoonful. Actually, if I remember correctly I was “drinking” it out of one of my GoStak cups… But that is besides the point. The POINT is that I needed more, ASAP. So here we are.
Pre-oven clusters happening right here. Can you see them?!? And then we have this awesome spatula that just speaks to me.
YES. Chocolate DOES make everything better. At least in my world it does. Which is why I added mini chocolate chips AND cacao nibs to the granola post-oven time. Which, technically speaking… If you count the cacao powder plus the bit of chocolate protein I added, that means this batch is QUADRUPLE chocolate granola. HOLLA.
Do you like my spoon? It is a milkshake spoon from my Nana’s kitchen. Now I want a milkshake…
ANYWAYS…. sorry, that was rather off topic.
Let’s talk about this cluster action. To get the clusters, it helps to use a mix of quick oats and old-fashioned oats, plus this time I added in desiccated coconut. The combination of those three textures, plus the almond butter and chia seeds= CLUSTERS ALL UP IN HURR.
And that melted chocolate? Yeah, I may or may have not gotten a little impatient. But then quickly realized it was actually a GREAT idea. Because bits of mini chocolate chips melting into the granola= MORE CLUSTERS.
I’m thinking this Triple Chocolate Coconut Granola would make a great meal-prep idea. Making your own granola really couldn’t be easier! I promise. Plus, if you’re like me and get drawn to the fancy-schmancy packaging with their cute labels and fun fonts and healthy ingredients list, that stuff doesn’t come cheap. (I know I am not the only one who gets suckered into that stuff.) So with making your own, you control your ingredients list. Buy all organic if you choose, gluten-free oats if you need, non-gmo, etc. Whatever floats your boat. Then your pantry is stocked and you can make batches and batches of granola! Plus you save some money (and packaging) on the store-bought stuff 😉
- 2 cups gluten-free old fashioned oats
- 2/3 cup gluten-free quick cooking oats*
- 1/3 cup unsweetened desiccated coconut*
- 1 scoop (about 1/3 cup) chocolate protein powder, vegan if needed*
- 1 TBS cacao powder
- 1/4 cup raw almond butter (I like Woodstock’s)
- 1/4 cup grade b maple syrup
- 1 TBS extra virgin coconut oil, melted*
- 1 tsp vanilla extract
- 1 TBS chia seeds
- 3 TBS water
- 1 TBS dairy-free mini chocolate chips, optional
- 1TBS cacao nibs, optional
- Preheat oven to 300F degrees and line large baking sheet with parchment paper or silicone mat.
- In a small bowl, combine chia seeds with water. Set aside for a few minutes so “gel” can form while preparing rest of ingredients.
- In a large bowl, combine rolled oats, quick oats, desiccated coconut, protein powder (if using), and cacao powder.
- In a small bowl, combine almond butter, maple syrup, melted coconut oil and vanilla. Stir until well combined.*
- Add almond butter mixture and chia seed gel to large bowl of dry ingredients, stir until the dry mixture is well coated. Use your hands to mix everything well. This will also help get clusters.
- Spread mixture on prepared baking sheet. You should have clusters of granola already from working the mixture with your hands. Spread them out evenly on pan.
- Bake granola in increments for a total of 30-35 minutes, stirring/flipping the granola gently after 10-12 minutes. Check granola again at 20 minutes, stir slightly if browning too quickly. Bake for another 10-12 minutes.
- Remove granola from oven and allow to cool completely, do NOT stir again. While the granola cools, the air will help set the crunchy texture.
- Once granola has slightly cooled, about 5 minutes, sprinkle chocolate chips and cacao nibs if using. Some of the chips will melt and bind with the clusters.
- Store in airtight container. Granola should stay fresh up to 3 weeks.
Granola will make about 8 servings, 1/2 cup each.
*Using a mixture of old fashioned oats and quick oats helps create the clusters. But feel free to use all old-fashioned if you prefer.
*If you can’t find desiccated coconut, you may use shredded coconut, and pulse down to get finer pieces. I used this from Vitacost.
You could also probably add another 1/4 cup of quick oats in place of the coconut.
*Use favorite chocolate protein powder. I used whey, but any variation should work. You may also leave it out entirely.
*If coconut oil is solid, you can microwave the almond butter, maple syrup, and vanilla with the coconut oil for 10 second increments until coconut oil has melted. Stir well.
*Not stirring the granola as much will get you more clusters. I “sprinkled” the mixture on the pan, which resulted in more clumps from the beginning, then only flipped the granola gently to maintain the clusters.
*Nutrition information calculated with the chocolate chips and cacao nibs, as well as an all natural whey protein powder.
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 8
- Fat: 9
- Carbohydrates: 21
- Fiber: 4
- Protein: 8
SO I NEED TO KNOW…
Anyone else love fun packaging and get sucked into fun and healthy food products at the grocery stores??
I can’t be the only one…
Hope everyone has a super great day!
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