Ingredients
- 2 cups / 160g rolled oats
- ⅔ cup / 100g hazelnuts roughly chopped
- ⅔ cup / 100g almonds roughly chopped
- 1 cup / 80g shredded coconut
- 3-4 tablespoon cacao powder about 20-27g
- pinch of salt
- ¼-⅓ cup / 60-80ml maple syrup to taste, see notes for substitutes
- ¼ cup / 55g coconut oil melted, see notes for substitutes
- 1 teaspoon vanilla extract
- 50g / 1.8 oz. vegan chocolate chopped, optional
Instructions
- Preheat your oven to 175°C/350°F. Line a baking tray with baking paper or a silicone mat.
- Combine oats, nuts, coconut, cacao powder, and salt in a large bowl. Add maple syrup, coconut oil, and vanilla until everything sticks together.
- Spread the granola over the prepared tray. For big clusters, don’t spread the mixture too much. Leave it sticking together as tightly as possible.
- Bake your chocolate granola for about 20-23 minutes. Then leave it out on the bench to cool down. Don’t break it apart yet, it’ll be very soft but will harden once cool.
- Once cooled down, you can break it apart and add some vegan chocolate if you like. Transfer into a big, clean container or glass jar for storage.
Notes
- Maple syrup: replace with any syrup you like. Agave or brown rice syrup will work well, too.
- Coconut oil: you can use a different oil if you like. Just make sure it's a high-quality oil and that it's OK for cooking/baking.