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Snack recipe · from the recipe book

Oven-Toasted Cocoa Almond Granola with Coconut

Loose, crisp oat granola with deep cocoa, toasty sliced almonds, a whisper of cinnamon and flaky golden coconut.

Oven-Toasted Cocoa Almond Granola with Coconut

Ingredients

  • 1¾ cups150 gOld-fashioned rolled oats
  • ½ cup whole70 gAlmondssliced
  • ¼ cup25 gSweetened shredded coconut
  • ½ oz10 gChia seeds
  • 3 tbsp15 gUnsweetened cocoa powder
  • ½ tsp1 gGround cinnamon
  • ¼ tsp1.5 gSalt
  • 2 tbsp packed30 gBrown sugarpacked
  • 2 tbsp40 gMaple syrup
  • 2 tbsp25 gOlive oillight-tasting
  • 1 tsp4 gVanilla extract

Steps

  1. Preheat the oven to 300°F (150°C) and line a large rimmed baking sheet with parchment.
  2. In a large bowl, stir together the oats and sliced almonds.
  3. Add the chia seeds, unsweetened cocoa powder, cinnamon and salt to the bowl and stir until the cocoa powder is evenly mixed through the oats. Set the shredded coconut aside for later.
  4. In a small saucepan over low heat, warm the brown sugar, maple syrup and olive oil, stirring until the sugar dissolves, about 2 minutes. Take off the heat and stir in the vanilla.
  5. Pour the warm syrup over the cocoa-oat mixture and stir until every oat is coated and dark.
  6. Spread the mixture in a thin, even layer on the baking sheet.
  7. Bake for 15 minutes, then stir and spread it out again to keep the granola loose.
  8. Sprinkle the shredded coconut over the granola, stir gently, and bake 10 to 12 minutes more, until the coconut is golden and the oats smell toasty; watch closely since the cocoa hides browning.
  9. Stir once more on the sheet to break up clumps, then cool completely, about 30 minutes, so it crisps. Store airtight.

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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