
Healthy Chocolate Granola 4 Prep: 10 Cook: 25 Cane Sugar Free Dairy Free Gluten Free Vegan Vegetarian Chocolate for breakfast anyone… If it’s healthy why not? Serve this up with some of our Coco Quench for the best homemade granola you’ll ever taste. Made with Coco Quench Original Coconut Organic Rice Syrup Brown Rice Ingredients 2 cups rolled oats 1 cup mixed nuts and seeds (e.g almonds, cashes, sunflower seeds, pumpkin seeds) 1/2 cup puffed rice/quinoa 1/4 cup cacao powder 1/4 cup Pureharvest Organic Rice Syrup 2 tbsp Coconut oil (melted) 1 tsp vanilla extract 1/4 tsp sea salt 1/4 cup dried fruit (e.g cranberries, goji berries, cherries) Instructions Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper. In a large bowl, combine the rolled oats, mixed nuts and seeds, and cacao powder. Mix well. In a separate small bowl, whisk together the maple syrup, melted coconut oil, vanilla extract, and sea salt. Pour the wet mixture over the dry ingredients and stir until everything is coated evenly. Spread the granola mixture onto the prepared baking sheet in an even layer. Bake for about 20-25 minutes, or until the granola is golden brown and crispy, stirring halfway through. Remove from the oven and let it cool completely on the baking sheet. Once cooled, mix in the dried fruits. Transfer the granola to an airtight container and store it at room temperature for up to two weeks. Serve with Coco Quench for the perfect choccy granola breakfast! Share this recipe Print recipe

Healthy Chocolate Granola

4
Prep: 10
Cook: 25

Chocolate for breakfast anyone… If it’s healthy why not? Serve this up with some of our Coco Quench for the best homemade granola you’ll ever taste.

Made with: Coco Quench

Original Coconut

Organic Rice Syrup

Brown Rice

Ingredients

2 cups rolled oats
1 cup mixed nuts and seeds (e.g almonds, cashes, sunflower seeds, pumpkin seeds)
1/2 cup puffed rice/quinoa
1/4 cup cacao powder
1/4 cup Pureharvest Organic Rice Syrup
2 tbsp Coconut oil (melted)
1 tsp vanilla extract
1/4 tsp sea salt
1/4 cup dried fruit (e.g cranberries, goji berries, cherries)

Instructions

Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a large bowl, combine the rolled oats, mixed nuts and seeds, and cacao powder. Mix well.
In a separate small bowl, whisk together the maple syrup, melted coconut oil, vanilla extract, and sea salt.
Pour the wet mixture over the dry ingredients and stir until everything is coated evenly.
Spread the granola mixture onto the prepared baking sheet in an even layer.
Bake for about 20-25 minutes, or until the granola is golden brown and crispy, stirring halfway through.
Remove from the oven and let it cool completely on the baking sheet.
Once cooled, mix in the dried fruits.
Transfer the granola to an airtight container and store it at room temperature for up to two weeks.
Serve with Coco Quench for the perfect choccy granola breakfast!