Almond Joy Granola

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Bowls and tray filled with a batch of our gluten-free vegan Almond Joy Granola recipe

“Super coconutty! That’s what I should say. It’s SUPER coconutty.”

Literally the thought I had while eating a bowl of this granola and penning this post. Whoever said I couldn’t multitask was a big liar.

Pouring wet ingredients into dry for our Simple Almond Joy Granola recipe

This granola was inspired by two things: 1) a reader suggestion! And 2) this Almond Joy Butter.

Truth be told, I wasn’t a huge Almond Joy fan growing up. Snickers was where it was at, and later on, Caramelos and Milky Ways also floated my boat. I’m kind of a candy bar fan in general, if you couldn’t tell.

Baking sheet with a batch of freshly baked vegan Almond Joy Granola

I didn’t really like coconut anything until giving coconut butter a try. And then once I ventured into coconut milk territory, it was all over. The rest is history. Now it’s an all-out love affair.

This granola is infused with coconut two ways: Coconut flake and coconut oil. The combination of the two give it the perfect coconut flavor and texture without being too overwhelming.

The crispy oats and almonds lend extra texture and nutrition, and little specks of dark chocolate sweeten things up. If you’re like me, add more chocolate than I list or you’ll just end up digging it all out of the jar because there’s inevitably never enough. #truestory

Tray of Almond Joy Granola made with chunks of dark chocolate
Tray of gluten-free vegan Almond Joy Granola made with oats and almonds

This recipe is not only grade-A delicious, it’s also simple. Just 9 ingredients and roughly 30 minutes required.

I find myself making granola at least once every couple weeks to have on hand for breakfast and snacking. I had just cleared out my Peanut Butter Chocolate Chip batch when I made this and I must say it’s made a lovely replacement.

Jar and bowls loaded with our Almond Joy Granola recipe

I think you guys are going to love this granola. It’s

Perfectly sweet
Super coconutty
Loaded with almonds
Dark chocolaty
Reminiscent of an Almond Joy
& Kind of perfect

Make this granola to have on hand for quick breakfasts and snacks on the go. And if you do, you know the drill. Take a picture and tag it #minimalistbaker on Instagram to make me super happy and join the virtual granola party. Cheers!

Bowl of our sweet and salty Almond Joy Granola

Almond Joy Granola

Crispy, super coconutty Almond Joy granola! Coconut flakes, oats, and almonds tossed in an almond butter-coconut glaze and topped with dark chocolate chunks! A healthier indulgence for breakfast or a snack.
Author Minimalist Baker
Bowl of Almond Joy Granola topped with dark chocolate pieces
4.94 from 49 votes
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 19 (1/4-cup servings)
Course Breakfast, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 3 months
Does it keep? 1 Month


  • 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)


  • 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.


*Nutrition information is a rough estimate.

Nutrition (1 of 19 servings)

Serving: 1 quarter-cup serving Calories: 193 Carbohydrates: 18 g Protein: 3.8 g Fat: 12 g Saturated Fat: 6.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 36 mg Fiber: 3 g Sugar: 8.4 g

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My Rating:

  1. Lou says

    This granola is honestly life-changing! I lost count of how many times I made it… I thought I would finally leave a comment after using this recipe for years haha! Thank you so much for sharing, your website always has such great recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you so much for taking the time to leave a review! We’re so glad you enjoy our recipes! xoxo

  2. Daniela Zapata says

    I love this recipe. The steps are easy to follow and the result is incredibly delicious!

    Thanks for sharing!

  3. Lisa Brooks says

    This is my go to base granola recipe. I add almond, cashew, pecan, hazelnut, and pumpkin seeds! It’s a fantastic base recipe to build your own on.
    And FYI it keeps forever in the fridge. I just put it in a used Costco cashew jar place in fridge. Lasts for months! Super nutty, coconut granola!
    It always comes out perfect!
    Thanks Sally!

  4. Jolien says

    My first ever granola recipe made. It’s easy and makes the whole house smell great. Used dark brown sugar and it turned out really well!

  5. Shawn says

    Wow, this is delicious! I omitted the chocolate and subbed peanut butter for almond butter since that was what I already had. For sugar, I used coconut sugar. I am low on maple syrup so I combined that with honey. It’s so good I had to stop from eating it. Can’t wait to put some on Greek yogurt! 😋

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you enjoyed it, Shawn. Thank you for the lovely review and for sharing your modifications! xo

  6. Sarah says

    I’ve made this 3 times now and baked at 340 for 20 minutes (18 minutes the last time) and all 3 times, it came out tasting burnt. I’m not sure what I’m doing wrong, I’ve followed the recipe exactly how it’s written. Any suggestions??

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! So sorry to hear this, Sarah. Do you have an oven thermometer? We’ve found that our actual oven temperature is sometimes different than what it says. If you try it again, you might try 325 F and even less time?

      • Sarah says

        That was a great suggestion. I baked it at 325 for 8 minutes then mixed and baked for 8 more minutes and it came out perfect! It’s the best granola I’ve ever had and my husband said the same. I’m giving this out for Christmas instead of cookies, it’s so good.

  7. Barbara H says

    I have used this recipe for many years, and absolutely love it! I follow the recipe exactly except I leave out the sugar.
    I usually add extra almonds, and this time tried pecans. It is the only granola recipe I use. I like it even better than the store brands.
    Thanks for this recipe!

  8. Irene says

    One of my top 3 favorite MB granola recipes! This is in my regular rotation of granola recipes that I make every week. One time I was out of almonds so I used macadamia nuts and it was just as good. I also throw in some ground flax seed for some protein, fiber and omega-3 fatty acids. I also add the chocolate chips when it’s just out of the oven so they melt and cover more granola. I top it with freeze-dried raspberries or strawberries to take it up a notch.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would think so but you’ll have to go low and slow for quite a while and make sure you don’t crowd the pan!

  9. Makayla says

    I made this granola a few days ago and it’s sooo good! I used shredded coconut instead of the flakes just cause it’s all I had. I added my favourite dark chocolate once the granola cooled and it’s very tasty. I totally recommend!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We have an automatic metric converter just above the ingredients (just select metric and it will convert!).

      • Mandy says

        It’s on other recipes but not on this page. I’ve figured it out though using the converter on a different recipe page. Looking forward to trying it for breakfast tomorrow :D

  10. fatima says

    super yummy! I usually make my granola with seeds, so I replaced all the almonds with pumpkin and sunflower seeds and sliced almonds. and i used a bit less sweetener.

  11. Stef says

    I never comment on websites but I have to for this one, this recipe is great! I have tried so many granola recipes and it’s always a struggle being too crispy, too chewy, etc, but this was really perfect. I made it twice. I did omit the sugar and replaced it was cacao powder. Thanks!

  12. Bree C says

    Amazing! Easy and delicious. I made it with peanut butter instead of almond because that’s what we had on hand.

  13. Michelle Duncan says

    OMG I haven’t even taken it out of the oven yet and I am in love. The raw batter is already so delicious. I used only 1/4 cup of maple syrup and I had some left over almond meal from my almond milk so I used that instead of almonds. I brown the almond meal for 5-6min prior to mixing it in to reduce the moisture. I think the almond butter makes this so creamy and delicious! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Michelle! Thanks so much for the lovely review! xo

  14. Allie says

    I made this and it’s delicious! Gonna be in my rotation now!
    Subbed what I had: 1/3 cup pumpkin seeds for some of the almonds, coconut sugar for cane and tahini for almond butter. I also added 1/8 teaspoon almond extract and 1 teaspoon chocolate extract to the wet ingredients. Baked for 17 minutes total at 325 (my oven runs hot?).

  15. petunia says

    as Justin Bieber said:
    “Yeah, you got that yummy-yum
    That yummy-yum, that yummy-yummy
    Yeah, you got that yummy-yum
    That yummy-yum, that yummy-yummy
    Say the word,”
    that is how I would describe this granola
    Nun Petunia

  16. PAT MARINO says


  17. Eva Zaghdoun says

    Made this for a friend has a present for his 40th birthday.
    He loved it so much that he finished the jar I offered him in less than 24h ?
    A must try recipe! ?

  18. Callie says

    I love this recipe! Great for breakfast or a snack with milk. My husband loves it too.

    I would love to make this recipe somehow in granola balls—like crunchy snack bites. I’d love you to add that to your ideas list! ?

  19. Jenny says

    I used raw almond pulp from your almond milk recipe. I cut the recipe in half and omitted the liquid sweetener and almond butter (cause I don’t have any onhand!) It is delicious. Melting the chocolate in the warm granola makes a YUM snack-desert. Thanks again!

  20. Michelle says

    I’d love to make this ahead of time for Christmas gifts. Will the granola stay good for longer than 2-3 weeks if I put it in the fridge or freezer?

  21. mary says

    My consistent granola recipe is the hazelnut cranberry granola in the Rebar cookbook. It is just the perfect sweetness and crunch and balance of everything. I tried this recipe because I have made so many minimalist baker recipes lately and they have all been so delicious. This turned out well, but I’m not sure I would make it again, at least not without modifications. I think the addition of sugar is unnecessary – it’s a bit too sweet, and I think it would have been perfect just with the syrup. I thought it looked too wet after I mixed it all together so I added a bit of oat bran to absorb some of the liquid. I also found I needed waaaaay more than 23 min to brown it in the oven – I bet I was closer to 45 min. It tastes great, of course, but it’s more of a dessert granola, if there is such a thing. It got rave reviews from my 9 year old – chocolate chips!!!

  22. Dulce says

    This granola is unbelievable, I have been making my own granola for the last 5 years so I feel like I am a connoisseur, but this is my favorite granola I have ever made.

  23. Chrissy Armstrong says

    My husband is “the man who has everything,” making birthdays, anniversaries, etc., a gifting challenge for me. He is also obsessed with granola, so for this year’s anniversary, I told him I would work on the perfect granola for him, and keep the cupboard stocked with it. I started with your almond joy granola recipe exactly as written, and he LOVES it! Doesn’t want any other granola from now on. Today I’m going to try it with a little extra honey (he says he’d love it a little “stickier”), and add some pecans in addition to the almonds. I’m thinking of adding some other seeds and nuts to future batches, and also trying large coconut flakes. Thanks for the great recipe. Easy and delicious!

  24. Stephanie S Benfield says

    This was super easy and yummy! My boyfriend said it was the best granola he’s ever eaten :-)

  25. Jessica A Young says

    I have a friend who is severely allergic to chocolate but wants to try this recipe. Can carob be used in place of the chocolate?

  26. Tonya says

    I made this last night and am making my second batch tonight. So easy and fast and delicious! I let the granola cool bit before stirring in the chocolate chips, so the were a little meaty.

  27. Paige Wilson says

    How well does this store/for how long? I’ve started making my own yogurt and would love to make a huge batch of this to go with it.

  28. Gabby says

    This granola is so delicious!! I always keep some sort of granola in my pantry and it just so happened that this week I forgot to restock. I found this recipe and luckily I had all the ingredients to bake it! From now on I think I will be baking granola rather than buying it!
    Thank you:)

  29. Geraldine says

    This is AMAZING! I followed the advice of another reviewer and sprinkled the chocolate on the granola while it was still warm. Sometimes I leave it in large pieces and eat it like brittle—my while family loves it!

  30. Kendall Stark says

    I LOVE this granola!!! I made it last night, and I did as you suggested, doubling the amount of chocolate! Instead of flaked coconut I used the dessicated (sp?) kind, and also mixed the chocolate into the granola while it was warm. Must say, I like it more than the peanut butter one! I’ll definitely make this again.

  31. Faye says

    Almond joy granola is a huge success in our house!! I need to make a batch at least once a week! Butcwhat if i want to make oil free one? Is that possible? Do I need to increase any other of the wet ingredients and how much?
    Thank you Dana!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Fay! We will be coming out with an oil-free granola very soon. Stay tuned!

  32. Heidi says

    I’ve made this recipe numerous times now and absolutely love it! It’s my fave go-to recipe for gluten free granola. I eat it on top of dairy free coconut yogurt. I have played around with a bit, and have used raisins, roughly chopped dates, pumpkin seeds and chopped crystalized ginger. Not necessarily all together. Amazing any which way! Thank you for sharing this recipe:-)

  33. Ashley says

    I didnt want to make a batch of almond butter and to make it cheaper, I used peanut butter and put in almond extract to pretend it was almond butter. This was sooooop tasty! You cant taste the pb as much as I thought, I think the extract really helped. I was trying to stretch it for more than a wk but its disappearing fast!

  34. Jackie says

    This stuff is AMAZING. I made a double batch, adding 1/4 c millet and 1/4 c buckwheat to the mix (for crunch). I have a HUGE pan I use for this, but double batches are sometimes a little moist in the middle if I follow the baking instructions as written. Instead, I bake it at 300 degrees F for 20 minutes, turn the pan, bake for 20 more, and then flip the pan again if it’s still a little wet in the middle and bake for 10 more minutes. I like clusters so therefore I do not stir! The almond butter in this recipe gives it a really nice texture. I love all of your granola recipes, but I think the coconuttiness of this one has bumped it up to #1 for me. Oh yeah, and the fact that I’m eating chocolate for breakfast :-) Thank you for these recipes! Granola is always a little high in calories, but it’s my splurge for the day. I’m never starving before lunch time, plus the healthy fat, protein and complex carbs make me feel good all morning. I don’t eat desserts or snacks, so this counts as my dessert. First thing in the morning, when I really need a boost!

  35. Sharon says

    Thank you SO much for this! This recipe sounds like it’s so much better than the sugar-loaded granola I see on the shelves.

    Everyone here loves almonds, but I’m the only coconut fiend in this household. I’ll likely have to make a separate batch for my girls. What are some suggestions for good flavor compliments to add to the mix instead of coconut flakes?

  36. Sahil says

    I am looking for a granola recipe which i can retail and has several months say 9 months shelf life

    What all ingrdients shouldni exclude ?

  37. Fernanda says

    Loving your granola recipes. They are delicious!!! Can you share a sugar free granola recipe? I tried but did not like it, I am sure I will like yours!

  38. Sarah says

    Oh my goodness. I’m eating this granola as we speak and it’s so, so good. I added the dark chocolate before it completely cooled and it’s like a chocolate party. I’m never buying granola again.

    xx (I shared this recipe on my blog)

  39. Karina says

    Such a great granola! The only problem is that we ate it all in 2 days!! I let the chocolate melt on it while warm and spread it a bit. Such a yummy granola! I will make it again when I know my husband won’t notice so I can have more! Thank you!

  40. Laura Dixson says

    This is DELICIOUS!!!!!!! I’ve made two batches of the pumpkin maple granola in the last couple weeks so I wanted a change. This is perfect. For some reason I didn’t have coconut on hand so I subbed in a cup of chopped plantain chips. So good. I didn’t add the extra sugar, but I did include the maple syrup as written.

    I’m eating this now as cereal with almond milk. I’m in heaven!

    Oh, and really enjoyed the tip about adding the chocolate when it was warm. I added chocolate to about half the batch. I had a chocolate coffee bar. Amazing.

    As usual, another hit!!! Thanks, Dana!


  41. Julie says

    I’ve been wanting to make some granola for a few weeks now. I pinned a dozen different recipes, then I saw yours! I always love your recipes. Plus I was wanting chocolate and coconut. Perfect! My kids thought it smelled so good that they are willing to try it, so I will be adding chocolate at serving time. Lots of chocolate for Mommy, not so much for the munchkins.
    So far it hasn’t made it to a bowl, I just grab handfuls out of the container.

  42. Avaline says

    Oh. My. Goodness!!!! I just finished making this and it is ABSOLUTELY DELICIOUS!!! Store bought granola ain’t got nothing on this!! I substituted coconut sugar (4 Tbsps.) for cane sugar and was afraid thought it might not be sweet enough but it turned out GREAT! It makes a huge bunch too so glad to cross-off expensive store-bought granola on my shopping list for a while.

  43. Laura says

    Just made this. I used 2 tbsp of sugar instead of 3, and still thought it was a little too sweet. Otherwise it was delicious. Would make again with even less sugar.

  44. Poppy says

    So happy I found you via Pinterest!!!! I’ve been gluten and dairy free for three months now, and I was hunting for new recipes because I’m getting bored. Can’t wait to try this granola today! Going to make it tonight! Yay and thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! So glad you found us, too. Let me know how you like this recipe, Poppy! Awesome name, btw ;D

  45. Laurie says

    Oh my, it’s delicious! I just made a no-sugar version of this recipe and it not only wowed me but got the rare rave review from my DH! Over vanilla ice cream, it is divine. I used just 1T stevia powder, no other sweeteners, and achieved a perfect balance of salty-sweet. This granola is dangerous: impossible to eat just a smidge! Haven’t added chocolate yet, but I do have a few lovely artisan bars waiting in the wings…

    Thank you so much for all your recipes; I’ve tried quite a few and enjoyed them all.

  46. TheDreadedWoodenSpoon says

    I’m going to try this in my slow cooker since it’s so hot here. I’ll let you know how it goes. Thanks for the inspiration.

  47. Henry says

    I have to say, this is almost like dessert given the amount of chocolate!
    Only question: how do you roast the granola mixture without burning the coconut flakes?

  48. Tanisha G. says

    Made this tonight; found this recipe when I decided to change up my normal fruity/nutty granola combo for something more decadent. Excellent decision. I subbed peanut butter for the almond butter because that’s what I had on hand and it still turned out great. My husband was super happy to come home to the lovely fragrance as well!

  49. Lisa Brooks says

    Fourth time making this delicious stuff. I modify and use three cups of nuts. Raw whole almond, cashew and pecan. Fabulous! And I use raw blackberry blossom honey and homemade almond butter. Scrumptious and easy base to add what ever your heart desires!

  50. Mindy says

    I am a huge granola fan and was so happy to add this to my list of granola recipes! It’s definitely one of my new faves! Thanks for sharing.

  51. Tyler says

    Hi Dana!
    I made this granola last weekend and it was to DIE for – but it was a little bit dry (almost dusty, for lack of a better word) and didn’t have any big awesome clusters that I love in granola. Do you have any tips for making granola a little bit stickier without altering the taste?
    (I’m making it again tonight so obviously don’t care THAT much – but just thought I’d ask!)
    Thank you :)

  52. Robin says

    I make a batch of granola once a month and always choose one of your recipes. They’re always a winner! I made this one for the first time today and can’t get enough of it. I used a little less sweetener, half a chopped dark chocolate Theo bar, and added some dried cranberries and chopped dates near the end.
    The only thing I’d do differently would be to add the coconut flakes nearer to the end. Mine started to burn near the 20 minute mark even though the granola wasn’t yet done. Still superb! Will be gifting some to my coworkers :) They always beg for me to share.

  53. Cameron says

    This is amazing! I also added a tablespoon each of Flax Seed, Wheat Germ and Chia Seeds. I don’t usually like sweet things in the morning but am trying to get my good cholesterol levels up and hate oatmeal so I whipped up a batch of this. It is divine. I have also now had to make a separate batch for my best friend. Her eyes rolled back in her head when she had her first bite. Thanks! Best Granola ever.

  54. Lori Williams says

    Thanks for the recipe – it sounds amazing and I cant wait to try it. I have a question – what is almond butter? Is this something you make or buy in the store? Thanks!

  55. Anneliese says

    Oh wow. This is the nicest granola recipe I’ve made! So so delicious. I also added in an overripe banana which was threatening to decompose untouched on the counter and subbed half the maple syrup for coconut syrup as that’s what I had on hand. My mum and I just had some for an early lunch with vegan coconut yogurt and it was DIVINE.

    Dana, I am seriously obsessed with your site and make something from here almost everyday! Thank you for so many wonderful, delicious yet simple recipes!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ah, thanks Anneliese! That made my day! So glad you and your mum have been enjoying the recipes so much. Come back soon. Cheers!

  56. April says

    About to make this! The hardest decision was which of your granolas to make first. Question – I only have shredded unsweetened coconut. Will it burn if I put it in the oven for the whole time? Wondering if I should add them halfway since they are so teeney tiny. Thoughts?!

  57. Ellen Lederman says

    YUM! This is now my favorite granola. I always made and ate granola because it was healthy, but wasn’t loving it. This actually makes my mouth water. Thanks so much.

    Your blog has become one of my favorites! Thanks for the terrific recipes/photos/writing. Next up will be your whiskey BBQ sauce. The other day at a concert, a BBQ place was giving out free samples of their BBQ sauce. The second ingredient was high fructose corn syrup! Everyone was grabbing the free samples, and there I was scanning the list of ingredients and declining my free sample. People didn’t understand why this was important to me. And then when I said I like to make my own BBQ sauce, they looked at me like I was from another planet. Glad there’s someone like you two who get good living/cooking/eating!

  58. Kate @ ¡Hola! Jalapeño says

    My cousin just had a baby and her favorite thing on earth is granola. I’m totally making her a batch of this–perfect new mommy food!

  59. Mallory @forkvsspoon says

    Oh man! Not only am I gonna make this (why do I feel the need to make crazy amounts of granola come fall?) but how good would it be as a topping on fruit crumb bars….oh man! Thanks a ton!

  60. mara says

    This granola is currently in my oven baking. I usually am the only granola eater in the house, but my bf got a whiff and has been hovering asking me why I have to do this to him on a Sunday night at 9. I feel like this won’t last long.

    I didn’t have almonds, so I threw in 1/2c flaxseeds and 1/4c more oats. I also subbed peanut butter because sometimes you have to use what you’ve got #reciperebel

    truth: this is my first homemade granola ever. So excited to taste it!!!!!!

  61. Kayla Seguin says

    I just made this earlier and it is divine. I have been absolutely OBSESSED with your banana bread granola recipe since I discovered it a few weeks ago, so I was really stoked to try this!

    I used coconut palm sugar (2 tbsp instead of 3) and I decided to omit the chocolate since it was already so delicious and sweet enough for me on it’s own.

    • Dawn says

      You used coconut palm sugar instead of the regular sugar? Where can I buy that? I’m trying to avoid sugar and was trying to figure a replacement

  62. Jenny says

    I made this the other day and when everyone in the house had it for breakfast they loved it!
    Its so fast and easy to make and on top of that tastes amazing. I think we are going to be eating this a lot for breakfast now.

  63. Sheri says

    Just made the granola — it is over the top amazing!! :) We chilled the granola in the fridge after it cooled, then made 1/2 the batch with white chocolate chips & the other half with dark chocolate mini-chips. BOTH WERE PHENOMENAL!! Thanks for a delicious and super easy recipe!

  64. Girl Boy Eat Drink says

    My girlfriend is a vegan so we are constantly looking for info and inspiration on new and interesting things to cook.

  65. Kate says

    Woah yum. I want some chocolatey almond granola! I’ve been eating dark chocolate-covered almonds for breakfast for the past few days and this granola seems somewhat more redeeming.

  66. Steve says

    Coconut and chocolate have long been one of my favorite flavor combinations, and by adding them to granola I can have them for breakfast now…you are pure genius!

  67. Olivia says

    Hi, I found this on FoodGakwer and thought it looked delicious so came here to ask your permission to put it on my recipe instagram page (@foodie_recipes)? I will tag you in the photo and put your ig name and website address on the post! Hope this is alright, thanks :) xx

  68. jenna @ just j.faye says

    Yum – I love anything coconut. Also, anything granola. I don’t usually allow myself to have granola on hand, because I’m slightly addicted to it, but this sounds almost too good to pass up…

  69. Lee says

    o0o0o this is one of those recipes that I would make and then hide so Blake didn’t know I made it :D #allformenoneforyou

  70. Lily @ Life, Love, and Cupcakes says

    I’ve always loved almond joys (which was definitely a GOOD thing around Halloween because everyone would give me all of theirs!) and this granola sounds RIGHT up my alley!! I’d probably put it on coconut greek yogurt–too much is never enough!

  71. Medha @ Whisk & Shout says

    I’ve ALWAYS been an almond joy girl. Coconut just does it for me… yet somehow I still have never had coconut butter?! I’ve had oil, coconut peanut butter, flaked coconut, coconut milk, coconut sugar, coconut flour, the works. I need to get on that.
    I’m kind of a granola addict so this is perfect for me. Or enabling my addiction. Whichever way you choose to look at it :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Stop what you’re doing and MAKE coconut butter. Add some dark chocolate and it will BLOW YOUR MIND. Also, this granola! Suh good.

  72. Lauren @ Jesus and a Side of Peanut Butter says

    That’s so funny that you posted this today! I’m planning on posting a Tropical Granola on Friday, and I plan to LOAD it with coconut because I am way too obsessed with coconut right now. Gah so many granola recipes to try, can I please just live off of the stuff? Love this, Dana! Pinned!

  73. Stephanie says

    And I thought the Almond Joy butter was over the top… there is seriously nothing better than the almond-chocolate-coconut combo. Another must-make recipe, thank you!

  74. Caitlin says

    i’ve always been a huge fan of almond joys. i lovedddd that super coconutty center. i could eat a million. this granola looks magnificent, and since you said it’s super coconutty, i have no doubt that i would eat and love it.

  75. molly yeh says

    oats + coconut + chocolate in yogurt is what i literally just had for breakfast! it was way more improvised (and rustic?) than this proper granola though. i definitely see this happening in my future.

  76. Giselle says

    Oh, I’m going to have to give this granola a try when I have time. I keep making the pb choc chip version (because I just /happen/ to have the ingredients on hand always) but something tells me I’ll be buying coconut flakes soon, so I can make a batch of this!

  77. Claudia @Breakfast Drama Queen says

    OMG how did you read my mind!? I was just thinking “I feel like granola”, and “I want some Almond Joys” – and then I look at your blog and they’re both here! *dies of happiness*