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.
recipe from Joy The Baker Cookbook
https://theviewfromgreatisland.com/cocoa-almond-granola-joy-the-baker-cookbook-spotlight/ March 2, 2012