The morning struggle is real y’all. As work gets crazier and crazier on the days leading up to summer, my desire to push snooze is that much more profound. As silly as it sounds, knowing a bulletproof breakfast awaits me helps to ameliorate the pain of a 5:45am alarm. Granola and yogurt is my husband’s breakfast fuel of choice (mine varies a lot more!) so I like to throw a batch in the oven before the start of a new week. The inclusion of rich Valrhona cocoa powder and warm cardamom provide a decadent twist to a breakfast/snacktime staple. And it will make your house smell amazing. Enjoy and buen provecho!
Chocolate, Coconut + Cardamom Granola
Ingredients
- 2 cups old fashioned rolled oats
- ¼ cup + ¼ cup unsweetened coconut flakes or shreds
- 1 Tablespoon Valrhona cocoa powder
- ½ teaspoon cardamom
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- ¼ cup brown sugar
- ¼ cup nuts (I like pecans for this! Almost any will do!)
- ¼ cup coconut oil
- ½ cup honey
- 1 teaspoon pure vanilla extract
Method
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside. In a large bowl, mix oats, ¼ cup coconut flakes/shreds, cocoa powder, spices, brown sugar and nuts.
- In a smaller bowl, add coconut oil and microwave for a few seconds to melt. Whisk in honey and vanilla.
- Incorporate into the oat mixture and spread onto parchment-lined baking sheet.
- Bake for about 10 minutes, then use a spatula to mix it around carefully to get a more even baking. Put in oven for about 10 more minutes. Remove and add in the remaining ¼ cup coconut flakes/shreds. Enjoy!
I’m dying! So awesome!