This granola bridges the gap between breakfast and dessert in the best possible way. Toasted oats and coconut get tossed with dark chocolate chips after baking, so the chocolate stays in perfect little pockets throughout. It is incredible on yogurt, over smoothie bowls, or honestly just eaten by the handful straight out of the jar.
Ingredients
- 3 cups rolled oats
- 1 cup medium shredded coconut
- ½ cup sliced blanched almonds
- ⅓ cup TN maple syrup
- ¼ cup melted coconut oil
- 2 tbsp cacao powder
- 1 tsp vanilla extract
- ½ tsp Redmond Real Salt
- ½ cup dark chocolate chips
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 300°F. Line a large baking sheet with parchment paper.
- In a large bowl, combine the oats, shredded coconut, and sliced almonds.
- In a separate bowl, whisk together the maple syrup, melted coconut oil, cacao powder, vanilla, and salt.
- Pour the wet mixture over the dry and toss until everything is well coated.
- Spread evenly on the baking sheet and press down firmly with a spatula.
- Bake for 30 to 35 minutes, stirring once at the halfway mark, until golden and fragrant.
- Let cool completely on the pan. Once cool, toss in the dark chocolate chips.
Notes
- Always add the chocolate chips after the granola has cooled completely, or they will melt into a mess.
- Swap the dark chocolate chips for cacao nibs for a sugar-free chocolate crunch.
- Stores well in an airtight container for up to 2 weeks.
.png)
.png)
