Ingredients

The following ingredients have 5 Servings
  • 1/4 c. coconut oil
  • 1 Tbs. coconut oil
  • 1/3 c. cocoa powder (I used Rodelle)
  • 1/4 c. honey
  • 1/4 c. granulated sugar (I used Imperial Sugar)
  • pinch sea salt
  • 1/4 tsp. vanilla extract (I used Rodelle)
  • 3 c. oats
  • 1/2 c. slivered almonds
  • 1 c. unsweetened coconut chips
  • 1/2 c. toffee bits

Instruction

  • Preheat oven to 275F.
  • Line a baking sheet with aluminum foil or parchment paper. Grease with 1 Tbs. unmelted coconut oil and set aside.
  • In a small saucepan, melt 1/4 c. of coconut oil. Whisk in cocoa powder, honey, sugar and salt until sugar is melted and ingredients are thoroughly combined (whisking constantly). Remove from heat and add vanilla extract.
  • In a large mixing bowl, toss oats, silvered almonds, and coconut chips to combine. Add coconut oil-cocoa mixture and toss to coat.
  • Spread onto prepared baking sheet. Bake for 45-50 minutes until golden brown. Turn off oven and allow the tray to sit in the oven for another 30 minutes. Remove from oven and allow to cool completely.
  • Break granola into pieces. Toss with toffee bits and store in an airtight container.