I absolutely love granola. I love how versatile and delicious it is. What I don’t like about it? Most of the granola’s that you can buy at the grocery store are loaded with tons of sugar, artificial vitamins, and filled with cheap, filler grains (like puffed rice), and they’re expensive! I wanted to make my own granola that didn’t have a ton of sugar in it, still tasted amazing, and didn’t break the bank. So I did just that with this Cocoa-Nut Granola. It’s crunchy, delicious, not too sweet, and highly satisfying.
Here’s how to make:
~6 cups oats
~1 cup almond flour
~1 cup sliced almonds
~1 cup chopped walnuts
~2/3 cup + 1 tbs. cocoa powder
~1 tbs. cinnamon
~1/3 cup coconut sugar
~1 tsp. pink Himalayan salt
~2 tbs. vanilla
~3/4 cup melted coconut oil
~1/2 cup maple syrup
~1/2 cup water
Preheat oven to 350 degrees.
In a very large bowl, mix all the dry ingredients together and set aside.
In a medium bowl, mix together all of the wet ingredients.
Add the wet to the dry and mix together.
Spread parchment paper or foil on 2-3 (depending on size) cookie sheets.
Pour the granola onto the cookie sheets evenly.
Place in preheated oven for 20 minutes.
Switch the pans around and cook for another 15-20 minutes (be sure to keep an eye on it because it can burn easily).
If you want the granola to be chunky, you can use a spatula to flip certain sections throughout the baking time, or don’t flip/stir it at all. If you want the granola to be less chunky, you can stir it a few times throughout the baking time.
Makes about a half gallon, store in an airtight container.