Almond Joy Granola
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 19
- 1 cup raw almonds
- 1/4 tsp of salt
- 2.5 cups rolled oats (gf for gluten free eaters)
- 1 cup unsweetened coconut flake
- 3 tbsp. sugar (i prefer organic cane)
- 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
- Carbohydrate 2.57845175559326 g
- Cholesterol 0 mg
- Fat 3.722329824565 g
- Fiber 0.918210511960481 g
- Protein 1.59708421052632 g
- Saturated Fat 0.281315263158543 g
- Serving Size 1 1 Serving (9g)
- Sodium 61.3992105264778 mg
- Sugar 1.66024124363278 g
- Trans Fat 0.205468421052633 g
- Calories 47 calories
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 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. Yields about 19 quarter-cup servings.
