Ingredients
- 3 cups old fashioned rolled oats (use certified GF if you want gluten free granola!)
- 1/2 cup coconut oil, melted
- 1/2 cup Black Cocoa Powder *if you can’t find this use unsweetened
- 1/4 cup plus 2 tablespoon dark brown sugar
- 1/4 cup plus 2 tablespoon honey
- 1 teaspoon salt
- 3/4 teaspoon espresso powder
- 1/2 cup milk or dark chocolate chips
- 1/4 cup Cacao Nibs
- 1 cup sliced almonds (optional)
- 1/2 cup Raw Coconut Flakes
Instructions
- Preheat the oven to 350F with rack in the middle.
- Line a large jelly roll or rimmed large cookie sheet with parchment paper.
- In a large bowl, mix honey, brown sugar, espresso powder and salt.
- Whisk in melted coconut oil and cocoa powder until well combined.
- Add in oats, Cacao Nibs, Raw Coconut Flakes and almonds (if adding) and mix until all oats are moistened.
- Bake for 30 minutes, stirring + flipping every 10 minutes with a metal spatula.
- Remove from oven and sprinkle with chocolate chips while the granola is still warm.
- Wait a minute and stir (no longer). This helps the chocolate melt just slightly and as you break up the granola the slightly melted chocolate will help form clusters.
- Cool completely before adding any other add-ins. Say chocolate covered espresso beans or chocolate covered almonds.
- Store in an air tight container.
