Coconut Flake and Cocoa Nib Granola

Coconut Flake and Cocoa Nib Granola can be breakfast, a snack, a dessert, or packaged up as a gift. Granola is such a versatile treat and a blank canvas for personalization and creation in the kitchen.

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Coconut Flake and Cocoa Nib Granola is a favorite of mine!

Coconut Flake and Cocoa Nib Granola recipe will quickly become a favorite recipe for granola. This granola stores well and is a go-to snack that I enjoy almost daily with an afternoon latte. 

This granola is great to eat by itself, by the handful. It is also exceptional on top of your favorite yogurt. Adding this granola on top of Greek-style coconut or pineapple yogurt will blow your mind! This granola is also nice to add chocolate pudding or vanilla pudding.  The texture combination of this granola takes the pudding to an elevated level.  

How to store granola?

Store this granola in a Kilner Round Swing Top Glass Jar 1.5L to maximize the freshness of the granola.  This Coconut Cocoa Nib Granola also makes a fabulous gift. When giving granola as a gift, I put the granola into 16-ounces mason jars or 8-ounce mason jars (depending on how much you want to give) and then vacuum seal the lids.

Is it cocoa nib or cacao nib?

Cocoa nibs and cacao nibs are often used interchangeably. I used the word cocoa in this recipe for a few reasons. First, my bag says cocoa nibs on the bag. Second, the cacao nib is unprocessed broken up pieces of the cacao that makes chocolate. In this recipe, I process the cacao nib by mixing the cacao nib with honey, molasses, coconut sugar, butter, etc. Then, I roast cacao nib in the oven. This process turns the cacao nib into the processed version: cocoa nib.  Here is a link to an article about cacao nibs and cocoa nibs.

Other Granola Recipes to Try:

Don’t forget to try one of my other granola recipes: Cinnamon Pepita Granola, Dried Cherry and Chocolate Granola, or Kid Friendly Granola.

Ingredients:

Honey, coconut sugar, molasses, unsalted butter, cinnamon, salt, rolled oats (old-fashioned oats), cocoa nibs, and coconut flake

• Honey—make sure when you buy honey it is real honey and not cut with corn syrup.  Here, you can substitute the honey with maple syrup, agave, golden syrup, or light treacle if you prefer.
• Coconut sugar is my go-to because it is slightly lower on the glycemic index and has a warmth to it.  Coconut sugar has an almost caramel-like taste that I like in this recipe. Link to an article that compares coconut sugar to white sugar.
• Molasses adds depth of flavor to this Coconut Cocoa Nib Granola. It is a familiar sweet flavor that most people find comfort in. Molasses can also add a soft and chewy texture to a recipe.
• Rolled Oats, also known as old-fashioned oats, are a healthy breakfast option.  The oats hold up well in this recipe. If granola is mixed thoroughly multiple times during the baking process you will get a light granola that is easily pourable out of the storage container. I recommend using organic oats and if you need gluten-free granola be sure to purchase certified gluten-free oats.
• Unsalted butter gives you control of the salt level in this recipe.  I have used salted butter in this recipe in a pinch and adjust the salt to a small pinch.  However, I do prefer to just use an unsalted butter when making granola.  
• Cinnamon is a must in this recipe.  The cinnamon adds complexity and comfort to this granola. Cinnamon is delicious, and multiple evidence-based health benefits have been attributed to cinnamon. Link to the evidence-based health benefits of cinnamon.

Ingredient add ins for this recipe:

• Cocoa nibs and cacao nibs, the name is often used interchangeably.  Cacao nibs are broken up pieces of the cacao bean. Cocoa nibs are a roasted form of cacao nib. In this article, the cacao nib is being roasted. Here is a link to an article about cacao nibs and cocoa nibs. 
• Coconut flake I used unsweetened but have used presweetened coconut flakes and both were great.

Substitutions:

Honey, you can substitute honey with maple syrup, agave, golden syrup, or light treacle.

Coconut sugar, you can substitute coconut sugar for your sweetener of choice, for example, white or brown sugar, allulose, or monk fruit.  (I used coconut sugar in this recipe because coconut sugar is slightly lower on the glycemic index than traditional white sugar.)

Unsalted Butter, if you use salted butter do not use the full amount of salt recommended in this recipe. Only add a pinch of salt if you use salted butter. 

You could use coconut oil if you are dairy free but I do not recommend using any other oil substitutes.  

How to add in (nuts, dried fruit or chocolate chips) to granola?

Cacao Nibs/Cocoa Nibs:

The cocoa nibs get mixed in with the dry ingredients before the baking begins. The cocoa nibs bake for the entire time with the other ingredients.

Coconut Flake:

Coconut flakes are added in the last 10 minutes of baking. At the final 10 minutes of baking, take the sheet pan out of the oven. Add in coconut flake, mix throughout the oat mixture then place the sheet pan back in the oven and continue to bake for 10 minutes.  This is to not burn the coconut flakes but slightly toast the coconut.

Nuts:

If you choose to add different or additional nuts, add them in the last 10 minutes of baking. Take the sheet pan out of the oven. Add in desired nuts, mix throughout the oat mixture then place the sheet pan back in the oven and continue to bake.  This is to ensure the nuts don’t burn, nuts require less cook time than the oat mixture.

Dried Fruit and Chocolate Chips:

If you choose to add dried fruit and chocolate chips to this recipe, they get added at the end once everything has cooled completely. This ensures you will not cause the dried fruit to get sticky and the chocolate chips don’t melt.

How to make the Coconut Flake and Cocoa Nib Granola:

Ingrediants:

• ½ cup real honey
• ½ cup coconut sugar
• ½ cup unsalted butter
• 1 tbs molasses 
• 1 tsp cinnamon
• 1 tsp salt
• 4 cups Rolled Oats
• ½ cup cocoa nibs
•  ½ cup coconut flakes

Step by Step Instructions:

1. Preheat oven to 325°F
2. In a large mixing bowl add oats and cocoa nibs.  Set aside until wet mixture is ready.

please note

*Coconut flakes will be added in the last 10 minutes of baking! (This is to not burn the coconut flakes but slightly toast the coconut.)*

3. In a heavy-bottom saucepan add the honey, coconut sugar, butter, molasses, cinnamon, and salt. Stir to combine all ingredients.  Heat the saucepan on medium-high heat. Stir the mixture as needed with a wooden spoon or a high heat-resistant spatula until the mixture boils.

4. Then, add the boiled wet mixture to the dry bowl of oats and cocoa nibs. Fold wet and dry ingredients until all the dry ingredients are fully coated with the thick sticky wet mixture.

5. Next, spread the combined mixture onto a clean unlined half sheet pan (17.9″x12.9″x1″). Spread the mixture to an even layer. (If your sheet pan has stains or has a build-up on it, put down a piece of parchment paper on the sheet pan. Then add the mixture on top of the parchment paper).

6. Bake granola for 25 minutes-every 5 to 10 minutes take the granola out of the oven and stir the granola completely. Then re-spread the granola to an even layer.  In the last 10 minutes of baking, add in coconut flakes and mix throughout the granola evenly. Re-spread granola and finish baking. *Bake times are a recommendation and basic guidelines as ALL ovens may vary in temperature or bake a bit differently.  Some ovens may need less time and some ovens may need more time.*

After 2-3 stirring session add the coconut flake

7. After the total bake time is complete, take the granola out of the oven. If you want granola to have individual pieces and to be easy to pour, stir the granola immediately when it comes out of the oven and stir again in 10 minutes.  If you want large clusters of granola, don’t stir the granola when taking it out of the oven for the last time. Instead, leave the granola to cool and then break it apart into clusters once cool. Again, if you want individual granola pieces you must stir the granola as soon as it comes out of the oven.

8. Once the granola is cool, add it to an airtight storage container.  I prefer to use a glass jar with a lid. 

How long can I store the Coconut Flake and Cocoa Nib Granola?

You can store Coconut Flake and Cocoa Nib Granola in an airtight container for up to a month (if it lasts that long). I store this granola in a Kilner Round Swing Top Glass Jar 1.5L to maximize the freshness of the granola.  This also makes a fabulous gift. I put the granola into 16-ounce mason jars or 8-ounce mason jars (depending on how much you want to give) and then vacuum seal the lids.

Items used in this recipe:

Honey coconut sugar organic rolled oats cinnamon salt pepitas heavy bottom saucepan half sheet baking pan heat-resistant spatula wooden spoon mixing bowl small metal spatula Kilner Round Swing Top Glass Jar 1.5L

Items used in this recipe:

Honey coconut sugar rolled oats cinnamon salt pepitas heavy bottom saucepan half sheet baking pan heat-resistant spatula wooden spoon mixing bowl small metal spatula Kilner Round Swing Top Glass Jar 1.5L

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