Bounty Chocolate Granola is about to become your new favourite breakfast. Coconut and chocolate flavours make this perfect to pair with a big bowl of yoghurt (or eat as a snack out the jar like me). Quick and easy, stores for ages, and so much healthier and cheaper than store bought. Feel free to double up the batch if you rage through granola at a speedy rate. This recipe is so versatile, feel free to change up the nuts or dried fruit options. You could include more seeds, fruit, choc chips or anything else that you fancy.
The trick to great, mega chunky, granola is a good bake time, and not touching until cooled. If you like it more crumbly, break it up with a spoon whilst still warm. If you’re like me and like big chunks, wait until this has cooled down entirely before breaking up. Chocolate chips make a great addition, just add after the granola has cooled.
I use honey for this, but to make it vegan simply sub for more maple syrup or agave syrup. If you do decide to add more mix-ins, or change the ratios, ensure you adjust the liquid accordingly – to prevent a dry mixture. Do keep an eye on this in the oven, burnt granola is never too great!
For more breakfast recipes, check out these Bakery Style Blueberry Muffins or these Chocolate Twists. For a video on how this granola is made, or for more baking ideas, head on over to my Instagram.
Bounty Chocolate Granola
Makes:
Prep Time: 10 Minutes
Bake Time: 10 Minutes
Total Time: 20 Minutes
Ingredients
- 1 Cup Oats
- 1/2 Cup Flaked Almonds
- 1/2 Cup Coconut Flakes
- 2 Tbsp Coconut Oil
- 1/2 Cup Dried Dates
- 4 Tbsp Maple Syrup
- 1 Tbsp Honey
- 1 Tsp Vanilla Extract
Method
- Preheat the oven to 180C/160C Fan/Gas 5. Line a large baking tray.
- Combine all the ingredients in a large bowl. Pour onto the tray and spread out a little (keeping it intact).
- Bake 10-12 minutes, until toasty and fragrant. Remove and let cool on a wire rack before crumbling into chunks.
- Serve with fresh fruit, milk, yoghurt or eat as a snack. Store in an airtight container for up to two weeks.
