Almond Joy Granola

• Vegan
• Gluten free

• Breakfast Foods

  • 2 1/2 cups Rolled oats

• Condiments

  • 1/4 cup Almond butter
  • 1/3 cup Maple syrup

• Baking & Spices

  • 1/3 cup Dark chocolate, dairy free
  • 1/4 tsp Salt
  • 3 tbsp Sugar

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 1 cup Almonds, raw
  • 1 cup Coconut flake, unsweetened

Found on minimalistbaker.com

Description

Ingredients

• 2.5 cups rolled oats (GF for gluten free eaters)
• 1 cup unsweetened coconut flake
• 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 dairy-free dark chocolate (bar or chips), roughly chopped

Directions

• Preheat oven to 340 degrees F.
• 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.
• 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 readers 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. Yields about 19 quarter-cup servings.

Nutrition