I’m thrilled to partner with So Delicious, my favorite brand of dairy-free alternatives, to bring you this story and chocolate coconut granola recipe. Thank you for supporting the brands that support The New Baguette!
For the second installment of my summer collaboration with So Delicious, I wanted to share a sweet yogurt bowl that could make even the most rushed weekday breakfasts something to look forward to. Namely, my goal was to take the ubiquitous fruit and granola parfait and elevate it to chic, grown-up status.
Just like the savory yogurt bowl I shared with you last week, I used the So Delicious unsweetened coconut milk yogurt here as the base. Its tangy flavor and creamy texture provide the perfect balance for sweet toppings. For the granola portion of the bowl, I envisioned a granola that would be more luxurious than something you could buy at the supermarket. At the same time, I wanted it to be simple to make – something you could easily throw together during Sunday night meal prep.
The granola recipe I landed on features one of my favorite flavor combinations – chocolate and coconut. I’ve been hopelessly in love with the combo ever since I was a child, sharing a packet of my beloved Bounty with my sister. If you’ve never had Bounty, it’s a chewy coconut cluster enrobed in milk chocolate – like a European version of Almond Joy, but without the nuts. This was my most favorite chocolate treat as a kid and I always stock up on bags of it whenever I pass a Duty-Free shop.
Wait til you see how easy this chocolate coconut granola is to make !
This chocolate coconut granola turned out perfect on the first go – a rarity in my recipe-testing adventures. You simply stir together the wet ingredients (sweetener, coconut oil, vanilla), toss them into the dry ingredients (oats, shredded coconut), arrange it on a baking sheet, bake for 15 minutes, and that’s it! The granola turns out crunchy and cluster-y with a toasty, dark chocolate and coconut flavor.
For the fruit element of the bowl, I was excited to finally try roasting strawberries – a trend that was popping up on restaurants menus everywhere a few years back (like Bon Appetit’s 2015 Restaurant of the Year, AL’s Place). Of course, the organic locally-grown strawberries that show up at the farmers market for a couple of weeks a year are tiny nuggets of perfection that need absolutely nothing done to them. But the supermarket strawberries we eat the rest of the year? They could use a little coddling.
Tossing strawberries with a little sugar and roasting them intensifies their sweetness and floral aroma. It coaxes out and caramelizes their juices, which coats the berries in a sexy sweet glaze. The technique is basically an express train to homemade strawberry preserves. Roasted strawberries are great eaten warm out of the baking dish, but they refrigerate nicely too, so like the granola, you can make them in advance and enjoy them throughout the week. To make those rushed weekday breakfasts a bit more special, heat up the strawberries before adding them to the bowl.
Between the crunchy chocolate coconut granola and the jammy roasted strawberries, this may just be one the fanciest yogurt bowls ever.Print
Here’s how to elevate the ubiquitous fruit and granola parfait to chic, grown-up status with an easy chocolate coconut granola and jammy roasted strawberries.
For the Granola
- ¼ cup maple syrup or honey* (See Note #1)
- 3 tablespoons melted unrefined coconut oil
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- 2 cups old-fashioned rolled oats
- ½ cup unsweetened shredded coconut
For the Roasted Strawberries and Serving
- 1 pound organic strawberries, hulled and halved lengthwise* (See Note #2)
- 2 tablespoons turbinado sugar (‘raw’ sugar) or other granulated sugar
- 4–6 cups unsweetened So Delicious dairy-free coconutmilk yogurt alternative
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper; set aside.
- Make the Granola: In a large mixing bowl, combine the maple syrup, oil, cocoa powder, vanilla, and salt and whisk until smooth. Add the oats and coconut and stir until everything is evenly coated (I like to use a rubber spatula here).
- Transfer the mixture to the prepared baking sheet, arrange in a single layer, and bake for about 5 minutes. Toss the granola and continue baking until crisp, 7 to 8 minutes more, being careful not to burn it. Remove from the oven and let cool completely (it will crisp up more as it cools). If not serving immediately, transfer the granola to an airtight container and store in a cool, dark place for up to 2 weeks.
- Turn the oven temperature up to 375ºF.
- Make the Roasted Strawberries: In a baking dish, toss together the strawberries and sugar. Roast until the berries soften, release their juices, and the juices thicken a bit, about 30 minutes. Let cool for about 5 minutes.
- To serve, divide the yogurt among bowls and top with the Chocolate Coconut Granola and Roasted Strawberries.
- If using honey, warm it up before combining it with the other ingredients to make it stirrable.
- Berries live on the ‘dirty’ side of the Dirty Dozen and Clean Fifteen list. This means research found that conventionally grown berries are among the most pesticide-ridden produce, and their consumption should be limited. Opt for organic berries whenever possible.
- Serving Size: 1/6 of the recipe
- Calories: 350
- Fiber: 11.4 g
- Protein: 5 g
Keywords: granola, coconut, strawberries, breakfast