Coconut Cacao Granola

So good it'll make you want to get our of bed in the morning.

Granola is magical. With its versatility of flavours and its addictive crunch, my household cannot get enough of it.

Every summer, my whole family, cousins and all, rent a cottage on Lake Michigan. One of the highlights of that week at the cottage was that we could eat whatever we wanted. Even when I was five years old I watched my sugar intake, but one thing I adored to have for breakfast at the cottage was Cocoa Krispies. It's a Ringo family classic for sure. With this granola, I channeled that sweet, chocolatey, rich goodness of chocolate cereal with all the health benefits of granola.

Seriously, it's really good.

Ingredients:

2 cups whole rolled oats

1/4 cup maple syrup

1/4 cup coconut oil

2 tbsp cocoa powder

1 tbsp chia seeds

1/2 tsp salt

1/4 cup shaved coconut

1/4 cup cacao nibs

Method:

Preheat oven to 330ºF. Line a half sheet pan with parchment paper. Set aside.

Mix oats, cocoa powder, chia seeds and salt. Pour in maple syrup and coconut oil and stir until every oat is throughly coated. Spread on prepared pan. If you want your granola clumpier, spread it thicker and if you want it in smaller bits, spread it thinner. Either way, it should almost cover the whole pan.

Bake for 10 minutes, stir (make sure to spread it back out), then bake for another 11 minutes. Immediately after removing the granola from the oven, Sprinkle shaved coconut and cacao nibs across the pan. Cool completely before storing. It should break apart naturally when you scoop it up with a spatula.

Happy snacking!