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NUTTY GRANOLA WITH COCOA NIBS AND COCONUT

Mar 23, 2018 · 2 Comments

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baked granola on sheet pan

This nutty granola with cocoa nibs and coconut is the best granola I’ve made in a quite some time. I make a lot of granola and have alter my recipe little by little through the years. This iteration is rich, golden, and has a deep flavor from the cocoa nibs that I just love. It is excellent with fruit and yogurt or simply by the handful. I often opt for the later.

Granola is my snack of choice.

baked granola on sheet panI’ve felt this way for a long time. Growing up, when I was hungry between meals, I rummaged through the freezer hoping to find a big bag of granola that my mom stashed away. This wasn’t just any granola. It was granola from the local co-op store’s bulk bin, and it was the only granola I would eat. It was barely sweet and studded with freeze-dried raspberries that made the toasty oats deliciously tangy. Occasionally, I went to the co-op with my mom. I would search through the granola bin with the allotted scoop, hunting the little jewel-like clusters of raspberries and scooping them into the bag so that the oats-to-raspberries ratio was to my liking. One time I ventured out of my raspberry granola bliss and tried out the more traditional brown sugar raisin granola offering–it was a mistake I never made again.

baked granola on sheet panThese days, I opt for granola loaded with crunchy, chunky bits, but I still like little bursts of surprising flavor reminiscent of the raspberry granola of my youth. The cacao nibs in this granola serve that purpose perfectly.

The thing about granola is, you can buy it at the store, but you can’t control the ingredients. Store-bought granola is often killer sweet, mostly oats with a few nuts or bits of dried fruit scattered here and there. The oat-to-anything-else ration is way off, and it always feels like a rip-off to me.

I propose making your own granola. This nutty granola with cocoa nibs and coconut is a great place to start, and it might be the most simple thing that you throw together this week.

baked granola on sheet panStart by putting all your oats, nuts and salt into a big mixing bowl. Use whatever nuts you like (I’m a fan of hazelnuts, walnuts, pecans, and pistachios). Make it your own. Measure out your maple syrup and melted coconut oil and mix them into the oats and nuts. Bake the mixture on a pan tossing a few times and adding in the cocoa nibs and coconut flakes about ten minutes before the granola finishes baking. The cocoa nibs give the granola the most delicious little pop of bitter chocolate and are the perfect complement to the roasty, toasty nuttiness, and light maple sweetness.

granola with yogurt and pear in a bowl

If you like this Nutty Granola with Cocoa Nibs and Coconut, you might also like:

Maple Tahini Rice Crispy Treats with Dark Chocolate & Coconut

Hot Cross Buns with Dried Cherries & Dark Chocolate

Brown Butter Pecan Bread

Print

Nutty Granola with Cocoa Nibs and Coconut

This nutty granola with cocoa nibs and coconut flakes is lightly sweetened, crunchy and has a wonderful, deep flavor from the cocoa nibs. Eat with yogurt, milk, or by the handful for a toasty snack!
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Author Katie Rogers

Ingredients

  • 3 cups old-fashioned rolled oats
  • 2 cups nuts of your choice I used a mix of pecans, pistachios & walnuts
  • 3/4 teaspoon fine sea salt
  • 1/2 cup coconut oil melted*
  • 1/2 cup pure maple syrup
  • 1/2 cup coconut flakes
  • 1/4 cup cocoa nibs

*You can also use olive oil here and it is equally delicious!

Instructions

  1. Pre-heat the oven to 300*F.
  2. In a large mixing bowl, combine the oats, nuts, and salt. Add in the coconut oil and maple syrup and stir until all the oats and nuts are thoroughly coated with the liquids. Pour the mixture evenly onto a rimmed sheet pan.
  3. Place in the oven. Bake for 15 minutes, then toss. Bake for 15 more, toss again and add the coconut flakes and cocoa nibs. Bake for 10-15 minutes more, until golden. Remove from the oven and let cool completely on the sheet pan, then transfer to an airtight container. Enjoy!

 

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Gluten Free, Savory, Vegan Friendly, Vegetarian almond, almonds, cocoa nib, cocoa nibs, coconut, coconut flakes, flaked almonds, granola, nutty granola, oats, pecans, pistachio, pistachios, walnuts

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Comments

  1. Christine Patten says

    October 12, 2019 at 1:46 am

    How do I substitute puréed dates for the maple syrup?

    Reply
    • Katie says

      August 27, 2020 at 6:00 pm

      Hi Christine! I’ve not tried that substitution. If you want to use date instead, I’d suggest using date syrup. I’d probably use a little less, like maybe 2 tablespoons less than what’s called for because date syrup is super sweet in my opinion. But I think it’d be delicious!

      Reply

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About me

Hi, I'm Katie! I'm the cook, baker, and photographer here at Food + Table. I'm an academic turned baker and lover of food and story. For me cooking is all about sharing with others at the table. I hope these recipes inspire you to do just that. Read more

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