salted chocolate coconut granola

Perhaps, like most of us, you've made a resolution to curb your sweet tooth in 2018. While an incredibly virtuous intention, it also means executing actual willpower, which is not so easy. In the first week of the new year we sought out a slew of new whole food Insta accounts to reference for inspiration, including @purelykaylie, a gorgeous vegan recipe source that is just what one needs when you're contemplating a dip into a bag of chips or a tub of not-so-nice ice cream. We also added Kaylie's Purely Vegan cookbook to our e-book shelf. Chock full of recipes for breakfast to dinner (and beyond), it's easy to follow and mega-yummy. 

Back to that resolution — skipping sweets altogether isn't realistic, so we're seeking out snacks that help us feel a bit indulgent without being too guilt-inducing. This recipe from Purely Vegan for crunchy, salty, chocolatey granola is a slam dunk. Cocoa powder is packed with antioxidants, maple syrup is loaded with manganese, and coconut oil is just plain delicious (and loaded with Omega 3s). It's the nibble you need on hand to keep you on track but also make you feel like you've been treated. 

Salted Chocolate Coconut Granola


2 cups rolled oats

1/2 cup puffed millet

1/2 cup shredded coconut

1/2 cup unsweetened coconut flakes

1/2 cup maple syrup

1/3 cup coconut oil

1/4 cup cacao powder

2 tablespoons chocolate chips

3/4 teaspoon coarse sea salt

1/2 teaspoon pure vanilla



1. Preheat oven to 350 degrees Fahrenheit.

2. In a large mixing bowl, combine the rolled oats, puffed millet, shredded coconut, unsweetened coconut flakes, and coarse sea salt. Use clean hands to gently mix everything together.

3. Heat a small saucepan on low. Add the coconut oil, maple syrup, cacao powder, and vanilla. Stir continuously until everything is melted together (should only take a few minutes). Then, pour the mixture over the dry ingredients. Gently stir to coat all of the dry ingredients. I recommend using a rubber spatula for this step.

4. Line two large baking trays with parchment paper. Evenly spread the granola mixture across both trays, in a thin layer. Do not overlap the granola (this will help it bake evenly).

5. Bake for 12 minutes. Remove from the oven and use a spatula to stir the granola around. Place back into the oven for an additional five minutes. Keep an occasional eye on the granola because it will burn easily. The granola will harden up (and become crunchy) while cooling down, so I recommend removing it from the oven while it still seems a little soft.

6. Mix in the chocolate chips and allow the granola to cool completely. Store in a mason jar or airtight container. Serve on top of smoothie bowls, oatmeal, or non-dairy yogurt. It’s also great with almond milk!