Coconut Almond Granola with Dark Chocolate Chunks

• Breakfast Foods

  • 5 cups Rolled oats

• Condiments

  • 3/4 cup Almond butter
  • 1/2 cup Honey, raw

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 2/3 cup Coconut oil

• Nuts & Seeds

  • 1 1/2 cups Almonds or almond
  • 1 1/2 cup Coconut flakes, sweetened

• Other

  • 4 ounces at least 65% cacao dark chocolate chunks or chips

Found on cookingandbeer.com

Ingredients

• 2/3 cup coconut oil
• 3/4 cup almond butter (I used salted)
• 1/2 cup raw honey
• 5 cups rolled oats
• 1 1/2 cup sweetened coconut flakes
• 1 1/2 cups almonds or almond slices (I used salted)
• 1/2 teaspoon salt (if not using salted almonds or salted almond butter)
• 4 ounces at least 65% cacao dark chocolate chunks or chips

Directions

• Preheat your oven to 350 degrees F.
• To a small saucepan, add the coconut oil. Melt over medium-low heat, and then whisk in the almond butter and honey until melty and smooth. Keep the pan over low heat while you prepare your dry ingredients.
• In a large bowl, mix together the oats, coconut, almonds and salt until combined. Pour the wet ingredients into the dry and mix until just moistened.
• Pour the granola onto 2 large baking sheets that have been lined with parchment paper or silicone baking mats. Spread evenly.
• Place in the oven and bake for 20 minutes or until evenly brown, stirring midway through.
• Remove from heat and cool COMPLETELY in the pan. Once completely cool, break up the granola as some of it may have stuck together in large clumps and stir in the dark chocolate chunks or chips.
• Store the granola in an airtight container for about a month. It is best served with Greek yogurt, or my personal favorite Greek frozen yogurt!