Bobby Flay’s Chocolate-Coconut Granola Recipe

Bobby Flay says: Eat smart and practice portion control. (Even though it might be tricky with his granola recipe!)

Bobby Flay says: Eat smart and practice portion control. (Even though it might be tricky with his yummy granola recipe!)

When someone says “celebrity chef,” I pretty much think of two people first: Emeril (bam!) and Bobby Flay. Bobby’s been a staple on the Food Network for years and just recently launched a new seven-episode webseries, Bobby Flay Fit that features healthy recipes, workouts and tips based on Bobby’s philosophy that it only takes one week to create a healthier life. With fun themes likes Moderation, Motivation, Mix-It-Up, Expect More, Discipline, Support and Wrap-Up, we here at Fit Bottomed Eats are certainly digging the mix of advice on good nutrition and workouts for a life of total health (and fun). And, really, Bobby has always been easy on the eyes…

In order to help him celebrate this new cool webseries, we took the Food Network up on its offer to share Bobby’s Chocolate-Coconut Granola Recipe. Yes, it’s a little high in calories and fat—but it’s super clean and full of good stuff, including healthy fats. And coconut. Holy crap, we love coconut. There’s chocolate, too. And almonds! And…oh…just make it!


Bobby Flay’s Chocolate-Coconut Granola Recipe

From Fit Bottomed Eats | Breakfast and Brunch | American

This recipe, which is courtesy of Food Network, is based on Bobby’s favorite candy bar, the decadent and very fattening Fran’s Coconut Gold Bar.


cal Calories 304kcal

fat Total Fat 11g

High sat-fat Saturated Fat 5g

chol Cholesterol 1mg

Low sodium Sodium 23mg

carbs Total Carbohydrate 47g

Serving size 75g Calories from fat 99kcal Fiber 7g Protein 9g Sugar 17g
10 servings


  • 1/4 cup plus 1 tablespoon coconut oil
  • 1/3 cup bestquality 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 bestquality bittersweet chocolate chips
  • 1/4 cup bestquality white chocolate chips


  1. 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.
  2. 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.
  3. 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.
  4. In a large bowl, break into pieces and toss together with the bittersweet and white chocolate chips.

Any Bobby Flay fans out there? Chocolate and coconut aficionados? Granola groupies? Let’s hear it! —Jenn


  1. Pat Marklin says

    How about using sweetener instead of honey and cane sugar, maybe 1/2 c and 1/2 Tbsp of molasses? Drops 40 cals per serving and how about using dressing on popcorn instead of oatmeal?


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