Healthy Chocolate Coconut Granola Clusters Recipes

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THE BEST HEALTHY CHOCOLATE GRANOLA



The Best Healthy Chocolate Granola image

This Healthy Chocolate Granola recipe is super-easy to make, naturally sweetened with honey or maple syrup, and soooo chocolatey and delicious.

Provided by Ali

Time 35m

Number Of Ingredients 9

4 cups old-fashioned oats*
1 cup slivered almonds (or your preferred nuts)
1/3 cup unsweetened cocoa powder
1 teaspoon fine sea salt
1/2 cup melted coconut oil
1/2 cup maple syrup
2 teaspoons vanilla extract
2/3 cup unsweetened flaked coconut (or 1/2 cup shredded coconut)
1/2 cup semisweet chocolate chips (optional)

Steps:

  • Heat oven to 350°F. Line a large baking sheet with parchment paper, and set aside.
  • In a large mixing bowl, stir together oats, almonds, cocoa powder and sea salt until evenly combined.
  • In a separate mixing cup, stir together the melted coconut oil, maple syrup and vanilla extract until combined. Pour the coconut oil mixture into the oats mixture, and stir until evenly combined.
  • Spread the granola out evenly on the prepared baking sheet. Bake for 20 minutes, stirring once halfway through. Then remove from the oven, give the mixture a good stir, then sprinkle the coconut evenly on top. Bake for 5 more minutes, until the granola is lightly toasted and golden.
  • Remove baking sheet from the oven and transfer to a wire baking rack. Let cool until the granola reaches room temperature. Then stir in the chocolate chips and/or any other add-ins that you prefer.
  • Serve immediately, or store in an airtight container at room temperature for up to 1 month.

HEALTHY CHOCOLATE COCONUT GRANOLA CLUSTERS



Healthy Chocolate Coconut Granola Clusters image

These Healthy Chocolate Coconut Granola Clusters are bite-sized flavor bombs that won't crumble and fall apart like regular granola! Plus, it's no bake, sugar free, high protein, gluten free, dairy free, and vegan too. Plus, it has ZERO added sugar and more protein and fiber than storebought granola!

Provided by Jessica | Desserts with Benefits

Categories     Breakfast     Snacks

Time 30m

Number Of Ingredients 7

256g (1 cup) Raw Coconut Butter ((melted))
½ cup Light Coconut Milk ((canned))
1 tsp Vanilla Creme-Flavored Stevia Extract
¼ tsp Salt
84g (¾ cup) Chocolate Brown Rice Protein Powder
2 tbs Unsweetened Dutch Processed Cocoa Powder
2½ cups Old Fashioned Rolled Oats

Steps:

  • In a large bowl, whisk together the coconut butter and coconut milk. Whisk in the stevia and salt.
  • Whisk in the protein powder and cocoa powder.
  • Fold in the oats. Pour mixture onto a cookie sheet and press it down. Refrigerate uncovered for 3+ hours.
  • Break apart the granola, portion into baggies, and store in the freezer (you can eat it straight from the freezer!)

Nutrition Facts : ServingSize 1 serving = ⅓ cup, Calories 170 kcal, Carbohydrate 13 g, Protein 7 g, Fat 9.5 g, SaturatedFat 7.5 g, Sodium 50 mg, Fiber 4 g, Sugar 1 g

COCONUT ALMOND CLUSTER GRANOLA



Coconut Almond Cluster Granola image

As terrific as homemade granola tastes, its texture often lacks the thick, crunchy clusters found in store-bought versions. This recipe is an exception, filled with crisp, sweet clumps of oats, coconut flakes and seeds. The secret is grinding a portion of the oats and coconut into flour, which helps bind the ingredients together. Feel free to mix up the spices, nuts and seeds to taste, and to add dried fruit or chocolate chips after it cools if you like. Granola is adaptable, so make it the way you like it. You can also cut the brown sugar in half. The granola will be less sweet and less cluster-packed but still quite satisfying.

Provided by Melissa Clark

Categories     breakfast, brunch

Time 1h

Yield 8 1/2 cups

Number Of Ingredients 14

1/2 cup/120 milliliters coconut oil
1 tablespoon olive oil (or use more coconut oil)
2/3 cup/160 milliliters pure maple syrup
2/3 cup/160 grams packed turbinado or light brown sugar
2/3 cup/160 milliliters coconut or almond milk
1 1/2 teaspoons fine sea salt
2 teaspoons vanilla extract
5 cups/455 grams old-fashioned rolled oats
1 cup/50 grams unsweetened coconut flakes
1 teaspoon cinnamon
1 teaspoon ground ginger or cardamom
1 cup/85 grams sliced almonds
1/2 cup/70 grams raw pumpkin seeds
1/2 cup/65 grams sunflower seeds (optional, or use more pumpkin seeds or almonds)

Steps:

  • Heat oven to 325 degrees. Line 2 baking sheets with parchment paper.
  • In a saucepan over medium heat, combine coconut oil, olive oil, maple syrup, sugar, coconut milk and salt and bring to a simmer. When sugar has dissolved, stir in vanilla extract and let cool slightly.
  • In a food processor, grind 1 1/4 cups/105 grams of the oats and 1/4 cup/12 grams of the coconut into a flour. Transfer to a large bowl and stir in remaining oats and coconut, the spices, the nuts and the seeds. Pour maple syrup mixture over and stir to combine. Let sit 10 minutes.
  • Using your hands, drop oat mixture onto prepared baking sheets in one layer, and pinch together into clumps with your fingers.
  • Bake 40 to 50 minutes, flipping the mixture (taking care not to break up the clumps) every 15 minutes. The mixture is done when it's golden brown all over and starting to crisp. It will continue to crisp up after as it cools. Transfer pans to wire racks and let cool. Store in an airtight container at room temperature for up to 1 month.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 17 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 181 milligrams, Sugar 17 grams, TransFat 0 grams

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