Crunchy chocolate chip granola made with healthy coconut oil and honey and with tropical nuts and fruit mixed in. Add as few or as many chocolate chips as you like and you've got a delicious homemade breakfast treat to eat in a bowl with milk or with Greek yoghurt and more honey. You'll never buy sugar-laden store-bought granola again!
Pre-heat the oven to 300F/150C and line a large baking tray with baking paper.
Melt the coconut oil and honey together on a low heat. Add the cocoa powder, cinnamon & salt and stir well.
Let the mixture cool slightly, then pour it over the oats in a large bowl and mix really well so that all of the oats are coated.
Whisk the egg white in a small bowl until it’s light and frothy, then pour it into the mixture and stir in well.
Spread the mixture out evenly over the baking tray and bake for 30 to 35 minutes, turning regularly (or a little less regularly if you prefer a chunkier granola).
Leave the mixture to cool for about ten minutes before stirring through about half of the chocolate chips. When the mixture has fully cooled, stir in the tropical fruit and nuts and mango pieces, plus the remaining chocolate chips.
Serve in a bowl with milk or on top of some Greek yoghurt with a little extra honey drizzled over the top. Store in an air-tight container.
Storage: Keeps well in an airtight container for 1 to 2 weeks (it'll be crunchiest in the first few days). Freezing: Yes, you can freeze granola! Store in an airtight container for up to 3 months.For the crunchiest granola: Only stir once while baking. Then press down lightly on it on the tray when it comes out of the oven. Leave to cool before breaking up and storing.