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.
1/3cupmaple syrup or agave (or honey if not vegan)
1/3cupdairy-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.