Cocoa Almond Granola

Chocolate 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


 


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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

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.

Cook's notes

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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25 Comments

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  • Reply
    Sarah (Snippets of Thyme)
    March 2, 2012 at 9:13 pm

    What a fun promotion. I am still drooling over your peanut butter/shortbread cookies. My husband could never have sugar cereal as a child (unless they went on a road trip). So, every year, the kids and I wrap several boxes of Captain Crunch or Fruity Pebbles for him. He groans but we know he LOVES it.

  • Reply
    momto8
    March 2, 2012 at 6:59 pm

    your kidding!! I think i have found my favorite recipe! the cocoa powder and granola does throw me off a bit..but by your pictures I can tell this is just great! thanks!
    i am your newest follower..pls follow back if you can.

  • Reply
    the gardener's cottage
    March 2, 2012 at 6:09 pm

    oh does this sound good. i cannot wait to try this. thanks sue.

  • Reply
    Susan Lindquist
    March 2, 2012 at 4:06 pm

    Yum! Yes, please! I know that this is usually breakfast or snack fare, but it looks like a killer dessert to me!

  • Reply
    A Trifle Rushed
    March 2, 2012 at 2:18 pm

    Wow! What a super idea, and I know my sons will both love this. It will be a perfect for an Easter holiday breakfast. Jude x

  • Reply
    Mary
    March 2, 2012 at 1:48 pm

    Joy never fails to take standard recipes up a notch. I am planning to pick up her cookbook this weekend. 🙂 Have a fabulous day, Sue!

  • Reply
    yummychunklet
    March 2, 2012 at 1:46 pm

    I like the chocolaty color of the granola. Great idea!

  • Reply
    Heather @girlichef.com
    March 2, 2012 at 1:31 pm

    Mmmm…I could definitely wash it all down with that chocolatey milk. Awesome choice, this granola looks decadent, delicious – and your photos are all so beautiful!

  • Reply
    Tricia @ saving room for dessert
    March 2, 2012 at 1:20 pm

    Yes I do remember the chocolate milk left behind by my Cocoa Krispies 🙂 What a nice memory! This granola does look fantastic and I love the ingredient list. Great photos and very nice post 🙂

  • Reply
    Sam @ My Carolina Kitchen
    March 2, 2012 at 12:30 pm

    Your photos are fabulous, outstanding actually and just pop off of the screen. Homemade is always best and these look beyond great. I can almost smell the vanilla from here.
    Sam

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