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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4.2 from 5 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

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

recipe from Joy The Baker Cookbook

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