Ingredients

The following ingredients have 19 Servings
  • 2 1/2 cups rolled oats ((GF for gluten-free eaters))
  • 1 cup unsweetened coconut flake
  • 1 cup raw almonds
  • 3 Tbsp sugar ((I prefer organic cane))
  • 1/4 tsp salt
  • 1/4 cup coconut oil ((or sub avocado or olive oil))
  • 1/4 cup almond butter ((add a little salt if not salted))
  • 1/3 cup maple syrup or agave ((or honey if not vegan))
  • 1/3 cup dairy-free dark chocolate ((bar or chips // roughly chopped))

Instruction

  • Preheat oven to 340 degrees F (171 C).
  • Mix the oats, coconut flakes, sugar, salt, and almonds together in a large bowl.
  • In a small skillet over medium-low heat, warm the coconut oil, almond butter, and maple syrup (or other liquid sweetener), and pour over the dry ingredients. Mix well.
  • Spread the mixture evenly onto one large or two small baking sheets (making sure not to crowd the granola // use fewer or more as needed if altering batch size) and bake for 20-25 minutes. Stir a bit near the halfway point to ensure even cooking.
  • The coconut oil helps this granola crisp up nicely, but be sure to watch it carefully toward the end as it can burn quickly.
  • Once the granola is visibly browned (about 23 minutes for me), remove from the oven and let cool completely.
  • Once cooled, add chopped dark chocolate and toss. Alternatively, at a reader's suggestion, you can add the chocolate while the granola is still warm so it melts and coats the granola. GENIUS!
  • Store in a container that has an air-tight seal and it should keep for 2-3 weeks.