Coconut bowl with banana and cocoa granola

A dark cocoa, hazelnut and buckwheat granola that toasts in the pan in ten minutes, over a base of COCO by Angela with banana and a drizzle of agave.

Ingredients

• 250 g of natural fermented coconut
• 1 ripe banana
• 2 tablespoons of agave syrup
• 60 g of rolled oats
• 30 g of buckwheat groats
• 30 g of chopped hazelnuts
• 2 tablespoons of pumpkin seeds
• 1 tablespoon of pure cocoa powder
• 1 tablespoon of chia seeds
• 1 tablespoon of coconut oil
• A pinch of salt

Method

1. Heat the coconut oil in a large frying pan over a medium heat.
2. Add the oats, buckwheat, hazelnuts and pumpkin seeds. Toast for 6–8 minutes, stirring often, until it smells nutty.
3. Take off the heat, sprinkle over the cocoa, chia and salt, and add a tablespoon of agave. Stir and leave to cool in the pan: as it cools it clumps together.
4. Spread COCO by Angela over the base of two bowls, leaving the surface wavy.
5. Slice the banana and fan the slices out over one half of the bowl.
6. Spoon the granola in a strip down the middle and finish with the rest of the agave.

Time: 20 minutes · Serves 2

You might also like our coconut, pineapple and granola bowl. Find COCO by Angela at your nearest shop.