Ingredients

The following ingredients have 4 Servings
  • 3 cups rolled oats
  • 1 1/2 cups almonds (sliced)
  • 3/4 cup coconut (shredded, unsweetened)
  • 1 tablespoon instant espresso powder
  • 2 tablespoons coconut oil
  • 1/4 cup honey (or maple syrup)
  • 1 teaspoon vanilla extract
  • 2/3 cup semi-sweet chocolate chips

Instruction

  • Preheat oven to 300 F.
  • In a large bowl combine oats, almond slices and shredded coconut.
  • Heat coconut oil and honey in a small bowl (in the microwave, stove top or in preheating oven) until melted and stir together with vanilla extract.
  • Pour over oat mixture and combine. Place the mixture on a large baking sheet and bake for 15 minutes. Remove from oven and stir. Then bake for another 10-15 minutes.
  • Sprinkle warm granola with chocolate chips and stir until the chocolate is melted and coats the granola.
  • Let cool (you can speed this up in the fridge) before breaking into clusters. Store in an airtight container (like mason jars). In warm months I keep this granola in the fridge to keep the chocolate from melting.