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Snack recipe · from the recipe book

Cocoa Almond Granola with Cinnamon and Pecans

Loose, deeply toasted oats and almonds with a cocoa-cinnamon coating, buttery pecans and melty dark chocolate chips folded in once cool.

Cocoa Almond Granola with Cinnamon and Pecans

Ingredients

  • 1¾ cups150 gOld-fashioned rolled oats
  • ½ cup whole60 gAlmondssliced or roughly chopped
  • ¼ cup chopped30 gPecansroughly chopped
  • 1 tbsp10 gSesame seeds
  • 3 tbsp15 gUnsweetened cocoa powder
  • ¾ tsp2 gGround cinnamon
  • ⅛ tsp1 gSalt
  • 2½ tbsp50 gMaple syrup
  • 2 tbsp25 gUnsalted buttermelted
  • 1 tsp4 gVanilla extract
  • 3½ tbsp35 gSemisweet chocolate chips

Steps

  1. Preheat the oven to 325°F (165°C) and line a large rimmed baking sheet with parchment.
  2. Chop the almonds and pecans.
  3. Melt the butter in a small pan or the microwave, then whisk in the maple syrup and vanilla.
  4. In a large bowl, stir together the oats, almonds, pecans and sesame seeds.
  5. Sprinkle the unsweetened cocoa powder, cinnamon and salt over the oat mixture and stir until the cocoa powder is evenly spread.
  6. Pour the butter mixture over the oat mixture and stir until every piece is lightly coated.
  7. Spread the granola thinly over the baking sheet.
  8. Bake 25 to 30 minutes, stirring every 10 minutes to keep it loose, until fragrant and the nuts are toasted; it crisps as it cools.
  9. Cool completely on the sheet, about 20 minutes, breaking up any clumps.
  10. Once fully cool, stir in the chocolate chips so they stay whole. Store airtight up to 2 weeks.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Tree nuts, Sesame. Some brands contain gluten, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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