Chocolate coconut granola
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Oats, nuts and cacao baked with maple and coconut oil, mixed with coconut, milk powder and freeze-dried raspberries.
Ingredients
- 1 cup rolled oats
- ½ cup chopped nuts
- ¼ cup cacao powder
- ¼ cup maple syrup
- 3 tablespoons melted coconut oil
- pinch of salt
- 1 cup coconut flakes
- 4 tablespoons powdered milk
- 1 oz freeze dried raspberries or other freeze-dried fruit
Equipment
- mixing bowl
- baking sheet
- zip-top bags
Directions
At home
- Heat the oven to 300F.
- Stir the oats, nuts, cacao, maple syrup, coconut oil, and salt together until evenly coated.
- Spread on a baking sheet lined with parchment and bake for 15 minutes.
- Stir in the coconut and bake for 5 more minutes.
- Let cool completely. Divide among 4 zip bags; add 1 tablespoon powdered milk and ¼ oz freeze dried raspberries to each.
On the trail
- Add ½ cup water (hot or cold) to the bag and stir.
Notes
Use certified gluten-free oats for GF. Vegan: powdered coconut milk (mixes better in hot water). Regular dried fruit takes longer to soften. Contains tree nuts (depending on nuts used) and dairy.
Nutrition
Serving: 107g | Calories: 462kcal | Carbohydrates: 49g | Protein: 10g | Fat: 28g | Saturated Fat: 17g | Trans Fat: 0g | Cholesterol: 0.8mg | Sodium: 94mg | Potassium: 492mg | Fiber: 8g | Sugar: 24g | Vitamin A: 4IU | Vitamin C: 2.3mg | Calcium: 111mg | Iron: 2.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; ½ cup chopped nuts counted as mixed nuts, ¼ cup cacao powder counted as unsweetened cocoa, coconut flakes counted as sweetened flaked coconut, powdered milk counted as nonfat dry milk, freeze dried raspberries or other freeze-dried fruit (the first choice counted). Brands and portions vary, so use it only as an approximation.