Recipe for bounty granola
A new version of granola is born; bounty granola! Just as good as it sounds; cocoa granola with coconut, mixed with dark chocolate and coconut flakes, uuuhm….
I like it when there are some crunchy clusters in the granola and this one has them, but if you don’t prefer that, you can break it up more after baking – both ways work excellently.
This granola is made in the oven, so it only requires the time it takes to mix it together and I think it gives a nice crunchy result.
The coconut granola tastes wonderful on yogurt, chia pudding, or as a topping in a smoothie bowl and stays perfectly crunchy in an airtight container for a couple of weeks.
It takes just under half an hour from start to finish and can provide a really luxurious start to the day.
Bounty granola
Equipment
- Oven
- Bowl
- Microwave
- Baking Tray
- Baking Paper
Ingredients
- 120 gram Oatmeal
- 45 gram Coconut Flour
- 25 gram Hemp Seeds or other seeds, e.g., sesame seeds
- 5 gram Cocoa
- 5 gram Vanilla Sugar
- 13 gram Coconut Oil
- 1 pcs. Banana ripe and mashed
- 21 gram Honey liquid
After baking
- 40 gram Dark chocolate chopped
- 30 gram Coconut Flakes
Instructions
- Preheat the oven to 175 degrees Celsius (347 degrees Fahrenheit),
- Mix oats, coconut flour, seeds, cocoa, and vanilla sugar in a bowl.
- Warm the coconut oil in the microwave, just until it is soft enough to work with and mix it with banana and honey.
- Mix the soft mixture with the dry mixture, blend well.
- Spread the granola evenly on a baking sheet with parchment paper and bake for 10 minutes in the oven.
- Stir the granola and bake for an additional 8-10 minutes.
- Cool and break up the clusters a bit, if you wish. Mix in chocolate and coconut flakes, and it’s ready.
Notes
