1 tbsp coconut oil
3 cups gluten-free rolled oats
3 tbsp honey or agave nectar
2 tbsp unsweetened cocoa powder
3/4 cup unsweetened shredded coconut
1/2 cup unsweetened dark chocolate chips
Heat a large pan on the stove over medium-high heat. Add the coconut oil and let it melt over the heat. Once the coconut oil is melted add the oats and stir them around in the coconut oil, continuing to stir as the oats begin to toast over the heat.
Toast the oats for about 4-5 minutes in the pan, stirring frequently so they don't burn. Turn the heat down to low and add the honey or agave nectar and the cocoa powder.
Stir the mixture well over the heat until all the ingredients are well combined. Turn off the heat, scrape the mixture into a large bowl and add the coconut, reserving a tablespoon or so for a garnish (if you wish).
Add the chocolate chips and stir everything together until the mixture is well combined and the chunks of chocolate are beginning to melt and disappear.
Pour the mixture out onto some parchment paper or a tray to cool completely before placing it in a glass jar for storage. Feel free to serve it fresh and warm with some coconut milk, or over some of your favourite coconut yogurt or plain Greek yogurt! Garnish with a little bit of shredded coconut and a few chocolate chips and you've got a dessert-worthy breakfast that's actually good for you!
This granola will last for up to 3 weeks when it's stored in an airtight container in a cool and dry place, so you can enjoy it morning after morning, or whenever you want!
This recipe makes 12 servings, and each serving is only 5 Weight Watchers PointsPlus!
I hope you enjoy this recipe! Let me know in the comments below, what's your favourite dessert-worthy breakfast?