Cocoa Almond Granola

Cocoa Almond Granola gives your everyday breakfast routine an upgrade — it’s full of all the good stuff like oats and almonds, with a little bit of cocoa to make it fabulous.

Did your mom ever let you buy Cocoa Krispies or Coco Puffs when you were a kid? Remember how your plain old white milk magically turned into chocolate milk by the time you were finished with the cereal?
That was so cool.

Cocoa powder in granola—why didn’t I think of that? I’ve been making homemade granola since college, and I thought I was being creative with it, but now see I was stuck in a rut. Chocolate takes granola into a new level. What a fabulous after school snack or decadent breakfast.

I used the super deep dutched cocoa, which is why my granola looks so dark, but I think regular cocoa powder would have been better, at least visually. If you’re in the mood to embellish, how about some tart dried cherries and mini chocolate chips

Also try ~

• Gluten Free Vegan Blender Muffins
• 7 Grain Pumpkin Chocolate Chip Muffins
• Multigrain Raisin Walnut Bran Muffins

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4 from 4 votes

Cocoa Almond Granola

Cocoa Almond Granola gives your everyday breakfast routine an upgrade — it’s full of all the good stuff like oats and almonds, with a little bit of cocoa to make it fabulous.

Course Breakfast

Cuisine American

Prep Time 10 minutes

Cook Time 30 minutes

Yield 12

Author Sue Moran

Cook ModePrevent your screen from going dark

Ingredients

• 4 cups old-fashioned oats
• 1 cup raw whole almonds
• 1 cup sweetened shredded coconut
• 1 1/2 tsp ground cinnamon
• 2 Tbsp unsweetened cocoa powder
• 1/2 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup honey
• 1/3 cup vegetable oil
• 2 Tbsp butter
• 2 tsp pure vanilla extract

Instructions

• Place racks in the center and upper third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
• In a large bowl, toss together oats, almonds, coconut, cinnamon, cocoa powder and salt. Set aside.
• In a medium saucepan combine sugar, honey, oil and butter. Stir over medium heat until sugar dissolves and mixture begins to bubble. Remove from heat and stir in vanilla.
• Pour the warm sugar mixture over the oat mixture and toss with a wooden spoon. Toss until all of the oats and almond bits are at least moistened by the sugar mixture. Spoon mixture onto prepared baking sheets and place in the oven.
• Bake granola for 30 minutes, removing from the oven to toss and stir 2 to 3 times during baking. Granola is done when it is toasted around the edges and fragrant.
• Remove from the oven and cool completely. Store in an airtight container, at room temperature, for up to 2 weeks.

notes and variations

recipe from Joy The Baker Cookbook

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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