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  • Writer's pictureMarjorie Durand

Chocolate and Coconut Granola

Updated: Apr 23, 2021

If you have been here for a while, you have probably noticed my love for granola in different customisable ways. My last one was a pistachio version available on here as well.

Ingredients for one large glass jar:

  • 280 g large flake oats

  • 1 tablespoon unsweetened cocoa powder

  • 2 tablespoons coconut oil

  • 6 tablespoons organic honey

  • 28 g vanilla sugar

  • 1 teaspoon Bourbon vanilla

  • 1 g cinnamon

  • 1 g ginger

  • 1 g nutmeg

  • 1 teaspoon fleur de sel (if you can't find it where you live, sea salt flakes would be the closest substitute)


  • 40 g coconut flakes

  • 80 g dark chocolate

  • 20 g white chocolate


  1. Preheat the oven to 150°C/302°F.

  2. Line a baking sheet (use a drip tray if you can) with parchment paper or lightly oil it with coconut oil.

  3. In a large bowl, stir together the oats and unsweetened cocoa powder.

  4. Add the coconut oil, honey, spices, and fleur de sel. Mix well until the oats are coated.

  5. Transfer the granola to the prepared baking sheet and place it in the middle of the oven.

  6. Bake 25 to 30 minutes to 150°C/302°F and until the granola is light brown, stirring once or twice while baking.

  7. Let it cool completely, add the coconut flakes, the two chocolates chopped into chips, and mix well.

  8. Store at room temperature in an airtight container, such as a glass jar, for up to 1 month.


This granola contains just the right amount of chocolate flavour and is perfect for topping porridge or smoothie bowls, adding to yoghurt, enjoying with milk, or eaten by the handful as well! Bon appétit!

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