I am a huge proponent of the saying “if it ain’t broke, don’t fix it.” The same could be applied to my original granola recipe. But let’s be honest, some things just taste extra yum with a little cocoa. This recipe is super simple and has an extremely long shelf life. It makes the perfect addition to your breakfast yogurt but is perfectly delicious eaten all on its own.
Gather all of the ingredients.
In a large bowl place 4 cups of old-fashioned oats, 1 cup whole almonds, 1 cup shredded coconut, 1/2 teaspoon of cinnamon, 2 tablespoons of unsweetened cocoa powder and 1/2 teaspoon of salt. Stir to combine and place aside.
In a small saucepan place 1/2 cup of sugar with 1/4 cup of honey and 1/2 cup vegetable oil. Stir over medium heat until mixture begins to bubble, remove from heat.
Pour the hot sugar mixture over the oat mixture and toss together until all of the dry ingredients are moistened with the sugar mixture.
Divide mixture over two baking sheets fitted with parchment paper or Silpat mats. Press gently to create one solid sheet. Place baking sheets in a pre-heated oven to 350 degrees.
Bake for 30 minutes. Granola is done when it is toasted around the edges and fragrant.
Remove from the oven and allow to cool completely on the baking sheets. Store in an airtight container, at room temperature.