Healthy Chocolate Granola with Tahini and Coconut

Healthy Chocolate Granola with Tahini and Coconut

By: Merritt Allen

My favorite texture is crunchy, and the best way to get the crunchy craving fix is with granola. An even better way is with chocolate granola with tahini and coconut. I love homemade granola for its versatility, because when you make something as easy as granola you can add in the type of nuts, fruit, or chocolate that caters to your taste. In this recipe I celebrate chocolate (because its my favorite food) by adding chopped dark chocolate before the granola bakes in the oven. This melts the chocolate which then coats the other ingredients.

My oil is in the form of tahini, which is a seed butter made from crushed sesame seeds. It adds a subtle but rich flavor and eliminates the need for other oils. This granola is such a great way to start your day. With yogurt for a more robust meal, or my personal favorite, with almond milk and berries. It is so good, I like to enjoy it as dessert even! I hope you enjoy this chocolate granola recipe and find a way to make it your own.

Notes and Tips for Delicious Gluten Free Chocolate Granola:

• The base of this granola is rolled oats and puffed rice cereal. Both are easy to find and relatively inexpensive. The oats are hearty and filling, while the puffed rice cereal adds air and crunch. I highly recommend the rice in this recipe, without it the granola can feel a little heavier. Other options for puffed grains include amaranth, millet, or long grain, all of which can usually be found in the cereal isle.

• Rolled oats are important for this recipe. The smaller quick oats will burn easily, so make sure to get the right kind. I like the Bob’s Red Mill brand.

What Kind Of Coconut To Buy:

• Toasted coconut can be hard to find. Check the baking section, bulk section, or snack isle. Try to find unsweetened coconut as sweetened coconut can add a lot of sugar to your granola.

• I buy untoasted coconut flakes and then lightly toast them in a skillet. Toast over medium heat until browning begins. Turn the heat down to low and stir the flakes until you see that a majority of the coconut has been toasted, about 5-6 minutes. This makes a huge difference for flavor that you will smell and see.

What Kind Of Chocolate To Use:

• For deep chocolate flavor, I use a mixture of 90% and 70% chocolate, that is roughly chopped. I like the bits of sweet and bitter that using the 2 different percentages yields. These can be found on the baking isle or the candy isle.

• Your chocolate will melt in the oven. As you mix the granola it will coat everything with yummy chocolate. If you prefer chunks of -chocolate, add in the chopped chocolate immediately after removing from the oven. The chocolate will remain mostly un melted but will combined well with the hot granola.

What Kind Of Tahini To Use:

• I use toasted sesame tahini that is unsalted. The flavor is exceptional and it is easier to control the salt level if your starting point is unsalted. Tahini can be found at most grocery stores where the peanut butter is stored.

• Looking for a great pairing? This granola goes super well with my Whipped Coconut Cream and Berries ! If you give this a try, let me know in the comments below!

How Do I Get Crunchy Homemade Granola?

• Crunchy granola can be easy to achieve with a little patience! A low and slow approach to baking your granola can achieve that crunchy granola you get from the store. I recommend temperature between 300F and 325F, stirring every 10 minutes so that the granola gets even toasting.

• Another way to get crunchiness into your granola is to use ingredients that have air in them. This adds lightness to your mixture. Puffed rice is my favorite as it adds so much texture. quinoa, buckwheat groats, millet are all great options. Let me know what you use in the comments below!

Ingredients For Chocolate Granola:

Recipe for Chocolate Tahini Granola:

• 1/2 cup tahini, unsalted We will add a touch of salt in later.
• 1/4 cup honey honey helps sweeten and bind. You can also use maple syrup.
• 1/2 cup toasted coconut You can use flakes for larger, crunchier pieces.
• 2 cups rolled oats The rolled oats help add body and bulk to the granola.
• 1 1/2 cup puffed rice The puffed rice adds crunch!
• 1/2 cup rough cut chocolate You can also use chocolate chips.
• 1/2 tsp salt, to taste. I use large flaky salt but you can use any kind you prefer.
• 1 tsp vanilla Vanilla adds flavor and goes well with the chocolate.
• 1/2 tsp cinnamon The cinnamon adds flavor. You can also add in cardamom or even pumpkin pie spice.

How To Make Granola:

1. Begin by toasting the coconut. See notes above for toasting directions.

2. Preheat the oven to 350 F, 325 F if using convection.

3. Rough chop your chocolate, set aside.

4. Break the toasted coconut until it is in small pieces and you have about 1/2 cup, set aside.

5. In a small bowl combine the tahini and honey. Microwave for 15-20 seconds to heat the mixture.

6. In a large bowl, add the puffed rice, oats, and tahini honey mixture. Stir well until you have a sticky mixture with all the oats and rice combined and coated.

7. Add in the chocolate, coconut, vanilla, salt, and cinnamon.

8. Stir well until everything is combined. Use your hands if necessary to ensure everything is evenly mixed.

9. On a cookie sheet lined with parchment paper, pour the granola mixture out and evenly spread.

10. Bake for 25-30 minutes, the mixture is toasted and crispy. Mix your granola every 10 minutes for even toasting and coating of chocolate as it melts.

11. Remove, cool, and enjoy!

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Chocolate Granola with Tahini and Coconut

Yield: 15

Author: Merritt Allen

Prep time: 15 MinBake Time: 30 MinCool Time: 10 MinTotal time: 55 Min

Treat yourself to this rich and indulgent chocolate granola recipe! Perfectly toasted oats, sweet honey, and rich dark chocolate will make this a hit in your home.

Ingredients

Granola Base and Add-Ins

• 1/2 cup tahini, unsalted
• 1/4 cup honey
• 1/2 cup toasted coconut
• 2 cups rolled oats
• 1 1/2 cup puffed rice
• 1/2 cup rough cut chocolate
• 1/2 tsp salt, to taste
• 1 tsp vanilla
• 1/2 tsp cinnamon

Instructions

Make and Bake The Granola

1. Begin by toasting your coconut. See notes above for toasting directions.
2. Preheat the oven to 350 F, 325 F if using convection.
3. Rough chop your chocolate, set aside.
4. Break the toasted coconut until it is in small pieces and you have about 1/2 cup, set aside.
5. In a small bowl combine the tahini and honey. Microwave for 15-20 seconds to heat the mixture.
6. In a large bowl, add the puffed rice, oats, and tahini honey mixture. Stir well until you have a sticky mixture with all the oats and rice combined and coated.
7. Add in the chocolate, coconut, vanilla, salt, and cinnamon.
8. Stir well until everything is combined. Use your hands if necessary to ensure everything is evenly mixed.
9. On a cookie sheet lined with parchment paper, pour the granola mixture out and evenly spread.
10. Bake for 25-30 minutes, the mixture is toasted and crispy. Mix your granola every 10 minutes for even toasting and coating of chocolate as it melts.
11. Remove, cool, and enjoy!

Notes

• Cooling is optional but improves the flavor!
• If you prefer your chocolate to be chunky, add in immediately after removal from the oven instead of before baking.

Nutrition Facts

Calories

151

Fat

8 g

Sat. Fat

3 g

Carbs

19 g

Sugar

8 g

Protein

3 g

Sodium

83 mg

Cholesterol

0 mg

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How To Store Chocolate Granola:

This granola can be stored in a sealed container for a couple of weeks in your pantry! It does not require refrigeration. A sealed container will keep it tasting fresh, I do recommend making sure the granola cools completely prior to storing it.