Coconut chocolate chunk granola

This post is produced in partnership with Le Creuset Canada.

Have you seen the new Le Creuset colours – Sage – “a new hue that manages to look modern and retro all at once” – and Meringue – “a shade every kitchen craves, a delicate neutral that accentuates any other hue”? Both are very spring-like (come on Spring!) and are a true breath of fresh air in Le Creuset boutiques and kitchens everywhere! I was in-store this past weekend demoing a soup from In the French kitchen with kids and the colours in the stores really make you think Spring has arrived even if yesterday it hailed and rained all day and the temps dipped below freezing 🙁

This weekend, I also got to test drive the new Minimalist Cereal Bowls in Meringue, bringing a little bit of Spring to my kitchen, and I’m in love! The colour is gorgeous and is will make any food look beautiful (also will match every kitchen!)

While there are a lot of foods I think would look gorgeous in these bowls beyond cereal (pasta, soup, desserts – even Le Creuset says they are “the ideal shape for and size for cereal, oatmeal, acai bowls, grapefruit halves or soup“), I’ve chosen to make cereal for their debut appearance. I do find them a little large for an everyday serving of cereal but for a weekend granola/ yoghurt bowl they are perfect.

This granola is a combination of my favourite flavours – chocolate and coconut – and is a nice weekend indulgence. It’s sweet enough plain (as I eat it, with just the tiniest splash of milk in the bottom (I don’t like too much milk in my cereal) but would also be perfect to top yoghurt or to enjoy with fresh fruit (bananas work well with these flavours). The base oats/ seeds/ nuts mixture is also a perfect blank canvas to add your own flavours as well, if coconut and chocolate aren’t your thing!

Yield: Serves 9-12

Coconut chocolate granola

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Easy coconut chocolate chunk granola.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 2 cups large flake rolled oats (not instant)
• 1/4 cup mixed seeds (flax, chia, pumpkin, sunflower)
• 1/4 teaspoon salt
• 60 mL (1/4 cup) coconut oil, melted and cooled
• 60 mL (1/4 cup) maple syrup
• 3/4 cup flaked coconut
• 1/2 cup chocolate chunks

Instructions

1. Preheat the oven to 325˚F. Line a baking tray with parchment paper.
2. Mix the oats, seeds and salt together in a large bowl.
3. Mix the melted coconut oil, then the maple syrup into the dry ingredients being sure to coat them well.
4. Spread the oat mixture evenly onto a baking tray.
5. Bake for 30 minutes until the oats are golden brown (they will not be crunchy at this stage), stirring every 10 minutes.
6. Place the baking tray on a wire cooling rack and allow to cool to room temperature.
7. Break the granola up with your hands and place in a large bowl, adding the coconut and chocolate.
8. Serve with milk, yoghurt, fresh fruit or just on its own.
9. Store in an airtight container at room temperature.

did you make this recipe?

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I don’t know about you but one of the first signs of spring really arriving is finally being able to enjoy my cereal and coffee on the porch… These bowls will certainly brighten up my spring mornings now too!

What about you – what rituals do you enjoy to celebrate Spring?

 

Buy the Minimalist Cereal Bowls in Meringue

 

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Disclosure: Le Creuset Canada provided me with cookware in exchange for recipe development and content creation. I was not otherwise compensated for this post.

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MY BOOK! In the French kitchen with kids is out now! Click here for details and how to order!