orange chocolate coconut granola

a bowl of granola with oat milk poured over it

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  • 4 cups old fashioned rolled oats (400g)
  • 1 cup slivered almonds (115g)
  • ¾ cup pepitas (100g)
  • ⅓ cup melted extra virgin coconut oil (70g)
  • ⅓ cup maple syrup (105g)
  • 2 tablespoons orange zest (15g, from about 3 oranges)
  • 1 teaspoon table salt (6g)
  • 1 stevia tab or single-serve packet (optional)
  • ½ cup unsweetened coconut flakes (60g)
  • ⅓ cup chopped dark chocolate (50g)


  1. Preheat your oven to 425°F (220°C).
  2. Place the rolled oats, almonds, and pepitas on a rimmed 13×18 inch sheet pan. Mix together and shake out into an even layer. Bake for 10 minutes, pausing the timer and stirring about halfway through.
  3. While the oats and nuts are roasting, mix together the liquid ingredients: In a large bowl, combine the melted coconut oil, maple syrup, orange zest, table salt, and stevia (crush very finely if you’re using a tablet). Stir together, breaking up any big clumps of zest. Set aside, and don’t worry if the oil separates as it sits.
  4. Once the oats and nuts are lightly golden brown, top evenly with the coconut flakes. Do not mix them in, and return the sheet pan to the oven for only 1 to 2 minutes (keep a close eye on them, as they tend to burn).
  5. Once the coconut flakes have turned deeply golden brown, remove the sheet pan from the oven (but leave the oven on). Dump the oat mixture into the large bowl with the liquid ingredients, and immediately toss together to coat very evenly. Once evenly coated, return to the sheet pan and spread out into an even layer.
  6. Place the coated oats and nuts back in the oven for about 7 more minutes, pausing the timer and stirring halfway through. They’re done once they no longer feel damp as you stir them, but feel somewhat sticky and a bit drier against the spoon. Remove from the oven and give them one last stir.
  7. Let the granola cool to warm room temperature* in the sheet pan, and then top with the chopped chocolate so it melts slightly in spots. Let it cool completely to room temperature (wait for the chocolate to solidify completely), then mix together and move to a storage container. You should end up a nice combination of chocolate streaks and whole chunks.


* If you add the chocolate while the granola is still too warm, it’ll fall out of temper and will not re-solidify. This is fine, as long as you don’t mind the chocolate completely mixing into the granola. But if you want to insure chocolate chunks, just wait for the granola to cool all the way (or just err on the side of cooler).