Cocoa Nut Granola

Cocoa Nut Granola

A few weeks back, I was in San Diego working as a volunteer in a refugee shelter. During one of our breaks, a group of us decided to check out the farmers market in Little Italy. First things first, coming from where I live, this was a farmers market on steroids and I only got to about 1/4 of it. Secondly, the fruit! the veggies! the flowers! Everything was incredible. Along with the overwhelming amounts of the fresh produce and handmade items, there was one other thing that caught my eye; Coconut Peanut Butter from Aloha Spreads. Two ingredients- coconut + peanuts. I had to buy it!

Fast forward to last week. I was away with my family and we bought a boxed granola. With out naming any brand names, it was bland, boring, and not so great. It was that DUH moment where I was like, I can make something so much more fresh and tasty, so I did!

My husband and I are big peanut butter fans, and I thought this was the perfect opportunity to try out that new coconut peanut butter I bought. That being said, you can use any nut butter of choice in this recipe and it will be just as good! This granola is crunchy, slightly sweet, full of flavor and texture. It’s great as a snack, in some unsweetened vanilla coconut milk, on top of a yogurt parfait, or a dessert as a crumble. Hope you love it as much as I do!

Cocoa Nut Granola

Makes about 6 cups, serves 12

Shopping List

  • 3 cups old fashioned rolled oats, I used Bobs Red Mill

  • 2 tbsp cacao powder, I used Navitas Naturals

  • 1/4 cup chopped pecans

  • 4 tbsp unsweetened coconut flakes

  • 1 tsp kosher salt

  • 2 tbsp cacao nibs, I used Navitas Naturals

  • 1/4 cup coconut oil

  • 1/2 cup of any nut butter; I used Aloha Spreads Coconut Peanut Butter

  • 1/4 cup pure maple syrup

  • 2 tbsp dark chocolate chunks


Preheat oven to 350 degrees.


In a large bowl, combine the oats, cacao powder, chopped pecans, coconut flakes, salt, and cacao nibs; set aside.

In another bowl, combine the coconut oil, maple syrup, and the peanut butter. Melt either over a double boiled or microwave until melted and combined.

Pour the liquid over the dry mix and mix to combine..

Place the wet granola on a baking sheet lined with parchment. Allow to cook for 10 minutes and then stir the granola and give the baking sheet a few quick taps. Place back in the oven for 10-15 more minutes for a total cooking time of 20-25 minutes.

Once semi-cool, add the chocolate chunks.

Store in the fridge in an air tight container for up to 3 weeks, or in the freezer for up to two months.