This recipe is based on Bobby’s favorite candy bar, the decadent and very fattening Fran’s Coconut Gold Bar.
| Level: | Easy |
| Total: | 1 hr 55 min |
| Prep: | 15 min |
| Inactive: | 50 min |
| Cook: | 50 min |
| Yield: | Ten 1/2-cup servings |
| Level: | Easy |
| Total: | 1 hr 55 min |
| Prep: | 15 min |
| Inactive: | 50 min |
| Cook: | 50 min |
| Yield: | Ten 1/2-cup servings |
Ingredients
- 1/4 cup plus 1 tablespoon coconut oil
- 1/3 cup best-quality cocoa powder (such as Vahlrona or Callebaut)
- 1/4 cup clover honey
- 1/4 cup granulated cane sugar
- Pinch of fine sea salt
- 1/8 teaspoon pure coconut extract
- 1/8 teaspoon pure vanilla extract
- 2 1/2 cups oats
- 1/2 cup raw whole almonds, coarsely chopped
- 1/2 cup coconut chips, coarsely chopped
- 1/4 cup best-quality bittersweet chocolate chips
- 1/4 cup best-quality white chocolate chips
Instructions
- Adjust the baking rack in the oven to the middle rack. Preheat the oven to 275 degrees F. Brush a half sheet pan with 1 tablespoon of the coconut oil.
- Heat the remaining 1/4 cup coconut oil over medium heat in a small saucepan. Whisk in the cocoa powder, honey, sugar and salt and bring to a simmer. Cook, whisking constantly until smooth and the sugar is completely melted. Stir in the coconut and vanilla extracts. Keep warm.
- Combine the oats, almonds and coconut chips in a bowl. Add the cocoa mixture and mix with a rubber spatula until the oat mixture is completely coated with the cocoa mixture. Transfer the mixture to the prepared sheet pan and press into an even layer. Bake for 50 minutes. Turn off the oven and let sit in the warm oven for 30 minutes longer. Remove to a baking rack and let cool.
- In a large bowl, break into pieces and toss together with the bittersweet and white chocolate chips.
Nutrition Facts
| Calories | 310 calorie |
| Total Fat | 17 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 1 milligrams |
| Sodium | 31 milligrams |
| Carbohydrates | 35 grams |
| Dietary Fiber | 4 grams |
| Protein | 6 grams |
| Sugar | 18 grams |
| Calories | 310 calorie |
| Total Fat | 17 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 1 milligrams |
| Sodium | 31 milligrams |
| Carbohydrates | 35 grams |
| Dietary Fiber | 4 grams |
| Protein | 6 grams |
| Sugar | 18 grams |
Reviews
Excellent recipe!
This stuff is AMAZING! Its the easiest recipe I’ve found and you can do so many variations of it and never get tired. I usually melt my honey and coconut oil over medium heat until well combined and then add it to my dry ingredients (oats, coconut flakes and pecans). I omit everything else to reduce the fat but you could use any nut and sweetener you like best! So yummy:)
Great recipe ! I substituted the sugar and honey with agave syrup, also added raw pumpkin and sunflower seeds, added thick flaked coconut. Can’t lose whichever way you like it. I hate it when people make changes to recipes, then give ratings of 3 or 4 stars to the creative chefs that have an already proven product.
I have made this recipe many times. I make it in a large oven proof fry pan so there is only one pan to wash. Substitution: canola oil for coconut oil. I mix sugar and oil in pan and add oats to pan. I add more oats than the recipe calls for because it is a lot of sugar for that quantity of oats. I do not add coconut when baking because it burns faster than the oats. I bake at 350 for about 15 -20 minutes, stirring every five minutes.
Easy to make, easy to eat! I added 1/4 teaspoon of ground cinnamon to the oat mix. Instead of greasing a baking sheet, I lined it with parchment paper. Like the other reviews, I reduced the oven temp to 250 and baked for 40 min, then off for 15 min, cooled the baked granola for 10 minutes on a cooling rack. Then I broke the baked granola into a bowl with coarsely chopped Guittard bittersweet and white chocolate pieces and tossed them around to work in the chocolate pieces before putting them back on the baking sheet, slightly pressed down and back into the warm oven for 5 more minutes. Cool again, break into pieces. ENJOY!
Delicious…The first time I either overcooked the chocolate or it was because I did not add the ingredients into the pot in the order he had listed and so the chocolate seized when I put it into the oat mixture…Next time I put it in order and cooked for few mins just til sugar was dissolved…I baked mine at 250 degrees for about 45 mins and then shut oven off and left it in there for 30…After it cooled for a bit I was able to break the granola apart and it was awesome.
The taste is awesome, but i had a devil of a time with the chocolate. It seized on me TWICE!! The first time i threw it out because i couldn’t get it to loosen. The second time, i just mashed it into the granola the best i could. That chocolate is SO expensive, i couldn’t bear to throw out the second batch. I have no idea why it seized – not a drop of water in sight, but it was worth the frustration because the taste is simply heaven.
I made this granola using the suggestions to reduce the temp to 250 and the time to 40 min. I left it in the warm oven for 20 minutes and then I took half the chocolate chips and spread them on the granola. I left it in the warm oven for 5 more minutes and then tossed the granola with the rest of the chips. It was wonderful! I can’t wait to make this again.
omg this was really good, but I baked it for 40 minute instead of 50 minute and I left it in the oven for 20 minute instead of 30 minute, but other than that it was excellent my family enjoyed and wants more
This is delicious. I love how Bobby says in his video, “it’s not like he sits in front a television and eats a bowl full of this” because I actually could do that. Darn you Bobby Flay it is just that good! I’ve made this three times. It is delicious by the handful, on yogurt, etc. I agree about lowering the temp to 250 and baking for 40 minutes. I stir it a few times during baking so it browns evenly. I’ve also made it with all honey rather than part sugar.