servings: about 18 servings (1/4 cup)
- 2.5 cups rolled oats (GF for gluten free eaters)
- 1 cup unsweetened coconut flakes
- 1 cup raw almonds
- 3 Tbsp. sugar (I prefer organic cane)
- ¼ tsp of salt
- 1/4 cup coconut oil (or sub canola or olive oil)
- 1/4 cup almond butter (add a little salt if not salted)
- 1/3 cup maple syrup, agave or honey if not vegan
- 1/3 cup dark chocolate (bar or chips), roughly chopped (optional)
- Preheat oven to 350F.
- 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) and bake for 20-25 minutes. Stir a bit near the halfway point to ensure even cooking. If you are making a smaller batch, i’d suggest reducing the baking time to around 15 minutes. (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, remove from the oven and let cool completely.
- Once cooled, add chopped dark chocolate and toss.
- Store in a container that has an air-tight seal and it should keep for 2-3 weeks.
Recipe adapted from the best granola-maker, minimalist baker.