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Breakfast recipe · from the recipe book

Cocoa Almond-Pecan Chia Slab Granola

Deep cocoa clusters with toasted almonds, buttery pecans and coconut, pressed into a slab and broken into big crunchy shards studded with chewy raisins.

Cocoa Almond-Pecan Chia Slab Granola

Ingredients

  • 1¾ cups150 gOld-fashioned rolled oats
  • ⅓ cup whole50 gAlmondscoarsely chopped
  • ⅓ cup chopped40 gPecanscoarsely chopped
  • ½ oz15 gChia seeds
  • 3½ tbsp20 gSweetened shredded coconut
  • 3½ tbsp18 gUnsweetened cocoa powder
  • ½ tsp1 gGround cinnamon
  • ¼ tsp1.5 gSalt
  • 3 tbsp60 gMaple syrup
  • 2 tbsp30 gAlmond butter, no salt addedstirred well
  • 1 tbsp15 gCanola oil
  • 1 tsp4 gVanilla extract
  • ⅓ cup50 gRaisins

Steps

  1. Preheat the oven to 325°F (165°C) and line a rimmed baking sheet with parchment paper.
  2. Coarsely chop the almonds and pecans so everything is ready before mixing.
  3. In a large bowl, stir together the oats, chopped almonds, chopped pecans and shredded coconut.
  4. Sprinkle the chia seeds, unsweetened cocoa powder, cinnamon and salt over the oat mixture and stir until the cocoa evenly coats everything.
  5. In a small bowl, whisk the maple syrup, almond butter, canola oil and vanilla until smooth and glossy.
  6. Pour the maple–almond butter mixture over the cocoa-oat mixture and stir until every piece is coated and the mixture holds together when squeezed.
  7. Tip the mixture onto the lined sheet and press it firmly with a spatula into an even slab about 1/2 inch thick.
  8. Bake for 30 to 35 minutes, rotating the pan halfway, without stirring, until the slab is fragrant and firm at the edges.
  9. Let the slab cool completely on the pan, about 30 minutes; it crisps as it cools.
  10. Break the cooled slab into large clusters, then toss in the raisins.
  11. Serve with milk or yogurt, and store the rest airtight for up to 2 weeks.

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

Contains: Tree nuts. Some brands contain gluten.

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

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