This delicious Chocolate Coconut Almond Granola is perfect for breakfast or anytime you’re having a chocolate craving!
Thank you to Farmer Direct Co-op for sponsoring this post!
Did you know that it’s really easy to make your own granola at home? Most of us think of granola as a healthy food, but store-bought granola can often contain large amounts of hidden sugar and fat. However, when you make your own granola, you can control the ingredients. CLICK HERE for my post on how to make delicious, nutritious granola at home.
My Chocolate Coconut Almond Granola is deliciously crunchy, nutty, and chocolaty all at once. The flavors are reminiscent of an Almond Joy, one of my favorite candy bars. I love to eat this granola on top of Greek yogurt for breakfast. It’s also a perfect decadent-tasting snack.
I make the base of my granola with nutritious ingredients like whole grain oats, almonds, coconut flakes, and pumpkin seeds. I like to use Farmer Direct Co-op organic regular rolled oats in this recipe. I’m excited to be teaming up with Farmer Direct Co-op, producers of organic bulk grains, beans, lentils and oilseeds. They are a 100% Farmer-Owned, 100% Domestic Fair Trade, 100% Organic business. Their rolled oats are whole grain and are a good source of iron and fiber. Fiber has many health benefits including stabilizing blood sugar, protecting against heart disease and promoting gut health.
Farmer Direct Co-op has a wide variety of products that have been in the bulk bins in grocery stores like Whole Foods for years. They recently launched 16-oz. packs of pinto beans, French green lentils, split green peas, regular rolled oats and quick rolled oats, which can be found in the grains and dried goods aisle at Whole Foods Markets.
Once my dry ingredients are assembled, I whisk together coconut oil, cacao powder, almond butter, maple syrup and vanilla to form a creamy base. Then I toss everything together to coat all of the dry ingredients and spread the granola out on a baking sheet. Then, into the oven it goes for about 20 minutes.
Once the granola cools a bit, I toss in some cacao nibs for an extra pop of flavor. You can also use dark chocolate chips. Don’t worry if the granola doesn’t seem too crunchy at this point- it will crisp up as it cools.
The Chocolate Coconut Almond Granola can be stored in an airtight container in the refrigerator. Make a batch on the weekend and you can enjoy it all week long! Crunchy, nutty, and packed with chocolaty goodness. Plus, you’re getting a good dose of whole grains, protein and fiber. Who says you can’t have chocolate for breakfast?
Chocolate Coconut Almond Granola
- 2 cups Farmer Direct Organic Regular Rolled Oats
- ½ cup shredded coconut unsweetened
- ½ cup sliced almonds
- ¼ cup pumpkin seeds or sunflower seeds
- ¼ teaspoon kosher salt
- 2 ½ tablespoons coconut oil melted
- 3 tablespoons cacao powder or unsweetened cocoa powder
- 2 tablespoons almond butter
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ¼ cup cacao nibs or dark chocolate chips
- Preheat the oven to 300°F.
- Mix the oats, coconut, almonds, seeds, and salt together in a large bowl.
- Whisk the coconut oil, cacao powder, almond butter, maple syrup, and vanilla together in another large bowl. Add the dry ingredients and stir to coat well.
- Spread the granola out in a thin layer on a baking sheet. Bake in the oven 10-12 minutes, then stir the granola and bake another 10 minutes. Remove the baking sheet from the oven and cool (granola will crisp up as it cools). Once cool, stir in the cacao nibs.
- Serve the granola plain, or with milk or yogurt. Store in an airtight container in the refrigerator.
This post contains affiliate links.