Chocolate & coconut muesli, gluten-free

Since I have not published a recipe especially for breakfast for a long time, and because I will be flying to to the tropics very soon (yay!), I wanted to give myself a little taste of tropical holidays with this exotic muesli mix.

If you are like and standards granola mix from the market are way too sweet for you, and the ones from organic stores too expensive, you have probably already thought of making your own mixes. It is a routine that I particularly appreciate, because by varying the flavors, breakfast is never boring, and one can benefit from the nutritional benefits of the large variety of used ingredients.

In this recipe, coconut is in the spotlight. This fruit has a somewhat unusual composition, dominated by lipids, which represent 35% of the weight of the fresh fruit. Most of the coconut lipids are saturated fatty acids, with a high proportion of lauric acid. The lipids extracted from the coconut give coconut oil, also named copra oil, which is solid when the temperature is less than 25 ° C. Because it is resistant to oxidation and high temperatures, this oil is ideal for cooking at high temperatures.

Coconut is rich in fibre and minerals. Potassium and phosphorus are the most abundant, followed by iron magnesium. Many micro-nutrients are also present, such as manganese, copper, zinc, molybdenum, iodine or selenium.

But enough on nutritive virtues of coconut, let’s talk about its other essential quality: it combines divinely with chocolate and mango! For breakfast, enjoy a serving of this delicious coconut & chocolate granola together with coconut yogurt and top it with fresh mango dices… This is not worth a flight to a tropical destination, but almost ;-)!

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Yield ~10 servings

  • 250 gr gluten-free oatmeal
  • 250 gr soy flakes
  • 75 gr dark chocolate (minimum 70% cacao)
  • 50 gr coconut shavings
  • 10 Brazil nuts
  • 1-2 tbsp coconut sugar, or brown sugar
  • 1 tsp cinnamon
  • 2 tbsp coconut oil, melted

Directions

  1. Preheat oven to 150 °C.
  2. Crush Brazil nuts and the dark chocolate into small chunks.
  3. Pour all the ingredients except the chocolate into a large bowl. Mix well.
  4. Pour the mixture on a baking sheet lined with parchment paper.
  5. Bake for 15 minutes. Stir and bake for another 15 minutes.
  6. Remove from oven, allow to cool for about 20 minutes. Stir in dark chocolate chunks.
  7. Allow to coll completely and  transfer into an airtight container for storage.

Enjoy your tropical breakfast!

Eleonora

Sources

lanutrition.fr ; passeportsante.net

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