Coconut Cacao Granola



When I was growing up all I ever wanted was coco pops for breakfast. They looked so enticing and candy-like, turning the milk chocolate brown. Of course at home it was all healthy cereals and grain toast for us. And here’s the thing, the first time I did have coco pops – at a friends place the morning after a sleep over – it was such a disappointment. They were totally bland.

This granola, on the other hand, is totally not bland. It is, in fact, totally delicious. It is no secret that breakfast is one of my favourite meals of the day – all types of porridge in the winter, and various styles of muesli in the summer. This granola is perfect for the in-between seasons, for autumn and for spring. It is kind of like a treat (and it does indeed turn the milk chocolate brown), but also perfectly healthy and reasonable to have for breakfast.



We’ve been enjoying this granola all week, with Greek yoghurt and raspberries, or simply with a sliced banana and a splash of almond milk. I imagine it would keep for 2-3 weeks stored in an airtight container, but it barely lasted us the week! It is so easy to whip up a batch of this on a Sunday afternoon, and so worth your while.

Sarah x



Coconut Cacao Granola

2 cups rolled oats
1 cup dessicated coconut
1 cup almonds, roughly chopped
⅓ cup raw cacao powder
¼ cup coconut oil
¼ cup brown rice syrup
¼ cup coconut sugar
1 tsp vanilla bean paste


Preheat oven to 150° celsius/300° fahrenheit. Line a large baking tray with baking paper and a drizzle of coconut oil.

In a large bowl combine the rolled oats, coconut, chopped almonds and cacao powder. In a small saucepan combine the coconut oil, syrup, sugar and vanilla bean paste, heating over a medium heat until melted together and warmed through.

Pour the wet ingredients into the dry and thoroughly mix through using a spatula or wooden spoon. Transfer to the prepared baking tray in a single layer, pressing down with the spatula to encourage the granola to clump.

Bake for about 40 mins. then remove from the oven and leave to cool. Once cooled, break into granola-sized chunks and store in an airtight container.

Notes: if you don’t have any vanilla bean paste handy, replace with a teaspoon of vanilla essence. Likewise, the coconut sugar can be replaced with regular brown sugar and if you’re not worried about keeping the granola vegan, the syrup can be replaced with honey.




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