Cocoa-Coconut-Maple Granola
Bebe Black Carminito
4-6
5-10 minutes
20-25 minutes
"I love chocolate and coconut together and this recipe delivers quite a flavorsome punch. I also feature Burlap & Barrel Royal Cinnamon and I love the sweetness and spiciness it lends to this all-star lineup of ingredients. Serve for breakfast or even a snack with your favorite nut butter, yogurt, seasonal fruit and extra flakes of toasted coconut. As an option, feel free to swap out the pecans for other nuts, such as almonds or walnuts. This is also great for gifting presented in a mason jar with a colorful ribbon."
Excerpted with permission from The Curated Board by Bebe Black Carminito. ©2024. Published by Abrams Books. Releasing September 3rd.
Ingredients
2 ¼ cups (200 g) old-fashioned oats (not instant or quick-cook)
¾ cup (35 g) unsweetened coconut chips
½ cup (50 g) raw pecans, coarsely chopped or halved
¼ cup (25 g) unsweetened cocoa powder, preferably Dutch processed
½ tsp kosher salt
½ tsp Royal Cinnamon
¼ cup (55 g) plus 2 Tbsp packed light brown sugar
¼ cup plus 1 Tbsp (75 ml) coconut oil, melted
¼ cup plus 1 Tbsp (75 ml) pure Grade-A maple syrup
½ tsp vanilla extract
Directions
Line a sheet pan with parchment paper. Arrange an oven rack in the center of the oven and preheat to 325°F (165°C).
In a large bowl, combine the oats, coconut, pecans, cocoa powder, salt, and cinnamon and stir to mix.
In a small bowl, combine the brown sugar with the melted coconut oil, maple syrup, and vanilla and stir to blend. Pour the coconut oil mixture over the oats and stir with a rubber spatula, being sure to coat the oats thoroughly.
Spread onto the prepared sheet pan in an even layer and bake until slightly crispy, 20 to 25 minutes, flipping with a spatula every 10 minutes and rotating the pan for even baking.
Remove from the oven and let cool on a wire rack for about 20 minutes; the granola will crisp up as it cools. Store in an airtight container at room temperature for about 1 week.