Butter-Toasted Cocoa Almond Skillet Granola

Steps

1. Before you start, coarsely chop the almonds and line a large plate or tray with parchment for cooling.
2. Sift the unsweetened cocoa powder into a small bowl, then stir in the cinnamon and salt; set this cocoa mix aside.
3. Set a large dry skillet over medium heat. Add the almonds and toast, stirring often, for 3 to 4 minutes until fragrant, then tip them into a bowl.
4. Lower the heat to medium-low, add the oats to the same skillet and toast, stirring often, for 5 to 6 minutes until lightly golden; add them to the almonds along with the flaxseed.
5. In the empty skillet, melt the butter over medium-low heat and cook, swirling, for 1 to 2 minutes until it smells nutty and turns light brown.
6. Stir the brown sugar, molasses and water into the browned butter and simmer for 1 minute until syrupy, then take the skillet off the heat and whisk in the cocoa mix (the cocoa powder, cinnamon and salt) and the vanilla until smooth.
7. Return the oat, almond and flaxseed mixture to the skillet and stir until every piece is coated in the cocoa syrup.
8. Set the skillet back over low heat and cook, stirring and pressing gently every minute, for 5 to 7 minutes until the granola looks dry and smells toasty; watch closely, as cocoa scorches quickly.
9. Spread the granola on the parchment-lined tray and let it cool completely, about 20 minutes, to crisp up. Break into pieces and store airtight for up to 2 weeks.