Almond Coconut Chocolate Granola

Yield: 2 quarts

Prep time: 10 minutes

Baking and cooling time: 3 hours



2 1/2 cups (225g) rolled oats

2 1/2 cups (225g) unsweetened coconut flakes

1 1/2 cups (115g) sliced almonds

½ cup (100g) sugar

1 teaspoon sea salt

¼ tsp cayenne pepper (optional)

1/2 cup (113ml) melted coconut oil

1/2 cup (113ml) maple syrup

1/2 tablespoon almond extract

1 tsp vanilla extract

8 oz shredded or finely chopped dark chocolate



1. Preheat oven to 275°F

2. In a large bowl, combine the dry ingredients. In a smaller bowl, stir together the wet ingredients then pour over the oat mixture and stir until evenly moistened.

3. Spread mixture evenly on a parchment paper lined jelly roll pan and bake for 50 minutes, stirring every 15 minutes. Remove from heat. Let cool 10 minutes then sprinkle with chocolate and stir until evenly coated.

4. Let cool 2 hours or until chocolate has hardened. Loosely break apart and store for up to one month



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