Recipe #4 from the Joy The Baker cookbook! When I saw the picture of this in the book, my mouth started watering. I love granola but have trouble thinking of yummy ways to make it at home. The addition of the cocoa powder makes it truly special. So happy to have made this one!
Joy The Baker’s Cocoa Almond Granola
(I made a few swaps where noted. )
4 cups rolled oats
1 cup shredded sweetened coconut
1 cup almonds
1/3 cup sugar (Joy calls for 1/2 cup but I reduced it)
3 tbsp. unsweetened cocoa powder (Joy calls for 2 tbsp. but I increased it)
1 tsp. cinnamon (I use King Arthur’s Vietnamese cinnamon)
1 tsp. kosher salt
1/4 cup honey
1/3 cup vegetable oil
2 tbsp. butter
2 tsp. vanilla extract
To start combine the sugar, honey, oil, butter, and vanilla in a small sauce pot over medium heat. Bring to a slight bubble, stirring often until the sugar is melted.
While the sugar liquid is coming together, measure out the rest of your ingredients.
Combine everything else (oats, coconut, almonds, cocoa powder, cinnamon, and salt) into a big bowl. Make sure it is mixed together well.
When the sugar mixture is ready, pour it over the dry ingredients. Stir to coat each piece. I poured a little bit of the mixture in then stirred then repeated until everything was incorporated.
Spread the whole mixture out on a parchment paper lined baking sheet. Bake on 350 degrees for 45 minutes. Make sure to toss the mixture every 5-10 minutes to avoid burning.
This granola is so yummy. Toasty, chocolatey, crunchy. It would be great over yogurt, ice cream, or just on its own.
Store the granola in a tightly closed tupperware contained for up to 2 weeks. I love these Lock & Lock containers.