Serves 19
33 min
Almond Joy Granola
Recipe GLPR5c6cde5ae510a7
A crunchy, naturally sweet granola featuring toasted almonds, coconut flakes, and dark chocolate. This dairy-free recipe combines almond butter, coconut oil, and maple syrup for richness, creating a delicious breakfast cereal or snack that's reminiscent of the classic candy bar. The granola is baked until golden and crispy, then topped with chopped dark chocolate for indulgence. Perfect for topping yogurt, enjoying with plant-based milk, or eating straight from the container.
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Ingredients
2½ cups Rolled oats (gluten-free if needed)
1 cup Raw almonds
1 cup Unsweetened coconut flakes
3 tablespoons Organic cane sugar (or preferred granulated sugar)
¼ teaspoon Sea salt
¼ cup Almond butter (unsalted, or add extra salt if salted)
¼ cup Coconut oil (or canola or olive oil as substitute)
⅓ cup Maple syrup, agave nectar, or honey
⅓ cup Dairy-free dark chocolate, roughly chopped (bar or chips)
Directions
Preheat your oven to 340°F (170°C).
In a large bowl, combine the rolled oats, raw almonds, unsweetened coconut flakes, cane sugar, and salt. Toss together until evenly distributed.
In a small skillet over medium-low heat, gently warm the almond butter, coconut oil, and maple syrup together, stirring occasionally until well blended and warm. Do not allow the mixture to smoke or boil.
Pour the warm almond butter mixture over the dry ingredients in the large bowl and stir thoroughly to coat all the oats, almonds, and coconut flakes evenly.
Spread the granola mixture evenly across one large baking sheet or divide between two smaller sheets, creating a single layer without crowding. Avoid packing the mixture too tightly.
Bake for 20 to 25 minutes, stirring gently about halfway through to ensure even toasting and prevent burning. Watch carefully toward the end of baking as the granola can brown quickly once it starts caramelizing.
The granola is ready when it turns visibly golden brown and appears crispy. Remove from the oven and allow it to cool completely on the baking sheet (this helps it achieve maximum crispness as it cools).
Once fully cooled, add the roughly chopped dairy-free dark chocolate and toss gently to combine. Alternatively, add the chocolate while the granola is still warm so it slightly melts and coats the mixture.
Store the cooled granola in an airtight container, where it will keep fresh for 2 to 3 weeks.
