Last week, my husband requested granola, which he rarely eats. It is his attempt at a healthier lifestyle. Instead of eating hot fries, he wants something more wholesome.
With ingredients at home, I put together a palatable granola I know he would eat. Toasted Coconut Dark Chocolate Granola.
I didn’t manage to get it into a solid bar form yet without using tons of peanut butter, so for now he will have crumbly granola to eat with plain yogurt. I hope he doesn’t mind. I’m working on it.
However, the granola came out sooo good, I couldn’t resist sharing it sooner than later.
Homemade is so much better!
Why homemade granola?
Before going out to buy store-bought granola bars, I decided I would attempt to make it at home. I always wanted to try homemade granola bars after my co-worker made one of the BEST granola bars of my life!
We didn’t work with each other very long. She was with us for about 2 months and I didn’t get the recipe, but I’ll always remember her for the best granola bars ever! Ever.
But also, I was trying to be frugal (my husband would say cheap) and make a whole bunch of granola at home for us to eat.
Plus, don’t you think processed foods are overly packaged!? I’m trying to conserve here! I’m tired of all the waste.
Toasted Coconut Dark Chocolate Granola
Since my husband loves coconut and I have an obsession with chocolate, I decided to combine the two. Of course, I wanted it to be wholesome also, so that’s where the almonds come in. The rolled oats count for something too.
For this recipe, I toasted 1 cup of unsweetened shredded coconut and 1/4 cup of sliced almonds at 350 for 3-4 minutes. Keep an eye on your coconut to make sure it doesn’t burn!
Next, I put 1 1/2 cups of rolled oats into a bowl with 1/4 cup dark chocolate chips.
On the stove top, I combined 1/4 cup peanut butter, 1/4 cup honey, and 1 tsp of coconut oil (optional) on low. It should be warm, not burning hot!
Combine all the ingredients together and mix thoroughly. The chocolate will melt into the granola.
If the granola isn’t sweet enough, add 1 more tablespoon of honey.
For Granola Bars
The granola in this recipe is too crumbly in bar form. You’ll need to add more peanut butter or something “sticky” to hold it together.
If you want bars, after adding more peanut butter, press granola evenly into a parchment-lined 8X8 pan. Pop it into the freezer for 20 minutes, then cut to your satisfaction.
I haven’t posted bars yet because I am only satisfied with the granola and not the crumbly bar I was holding earlier. It needs more stick factor and I’m trying to do it without so much peanut butter.
So for now, enjoy some delicious toasted coconut dark chocolate granola with your yogurt or as a cereal.
- 1 cup unsweetened shredded coconut
- 1/4 C sliced almonds
- 1 1/2 C rolled oats
- 1/4 C peanut butter
- 1/4 C honey
- 1 tsp coconut oil (optional)
- 1/4 C dark chocolate chips
- Toast the coconut and almonds for a few minutes at 350 degrees.
- Melt the peanut butter, honey, and coconut oil on the stove top on low.
- In a bowl, combine the rolled oats, chocolate chips, shredded coconut, and sliced almonds. Then, add in the peanut butter, honey, and coconut mixture to the bowl.
- Stir together until well combined.
- Place in airtight container in fridge until ready to consume.
Well, I hope you enjoy this granola recipe!