Chocolate & Coconut Spelt Granola [vegan]

This Chocolate & Coconut Spelt Granola is great for breakfast or snack, served with almond milk or yoghurt.

This Chocolate & Coconut Spelt Granola is great for breakfast or snack, served with almond milk or yoghurt. The cocoa powder gives it quite a grown-up taste which children will enjoy too.

Here is another homemade granola recipe, this one with a delicious and indulgent combo of chocolate and coconut.

I have included some goji berries, pumpkin seeds and chia seeds for added goodness.

You can of course substitute spelt for rolled oats as well as mix in your favourite seeds and fruits. Raisins, sultanas, sunflower seeds etc… all will work well here.

Chocolate & Coconut Spelt Granola [vegan]

This Chocolate & Coconut Spelt Granola is great for breakfast or snack, served with almond milk or yoghurt.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, High Fibre Recipes, Soya-Free Recipes, Vegan Recipes

Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Drying Time 2 hours hrs

Total Time 2 hours hrs 40 minutes mins

Course Breakfast

Cuisine American, English

Servings 1 jar

Calories 4041 kcal

Equipment

oven tray

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 300 g spelt flakes
• 50 g unsweetened cocoa powder
• 175 ml melted coconut oil
• ½ tsp salt
• 1 tsp vanilla extract
• 100 g light brown soft sugar
• 3 Tbsp maple syrup
• 100 g coconut chip
• 2 large handfuls of goji berries
• 2 large handfuls of pumpkin seeds
• 3 Tbsp chia seeds

Hands Free Mode(Switch on to prevent your screen from going dark)

Instructions

 

• Preheat the oven at 160ºC/325ºF/gas 3.
• Mix together the spelt flakes, melted coconut oil, cocoa powder, vanilla, maple syrup, salt and brown sugar.
• Tip the granola onto a large baking tray lined with a baking sheet. Spread a little as you would do with the top of a crumble. You do not want it too thin.
• Bake for 20 mins. Mix & spread the granola a little bit more. Bake for another 15 mins. Mix and spread again. Switch off the oven and leave granola to “dry” inside for 2 hours or so.
• Mix the coconut chips, goji berries and pumpkin seeds with granola. Store in an airtight container.

Nutrition

Serving: 50gCalories: 4041kcalCarbohydrates: 418gProtein: 67gFat: 266gSaturated Fat: 215gPolyunsaturated Fat: 17gMonounsaturated Fat: 18gTrans Fat: 1gSodium: 1291mgPotassium: 2910mgFiber: 78gSugar: 163gVitamin A: 50IUVitamin C: 2mgCalcium: 553mgIron: 27mg

Find this recipe online:

Chocolate & Coconut Spelt Granola [vegan]

https://theflexitarian.co.uk/recipe-items/chocolate-coconut-spelt-granola-vegan/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

Other things you might like

• Autumn Spelt Salad [vegan]
• Crunchy Spelt Raisin Cookies [vegan]
• Almond & Vanilla Spelt Granola [vegan] [low sugar]
• The Hot List – July 2016
• Chocolate Cinnamon Quinoa Granola [vegan]