As a kid, Almond Joys and Mounds were two of my favorite candies (why they don't marry the two and make a dark chocolate Almond Joy, I will never understand). So, inspired by my love for that delicious combination of chocolate, almonds, and coconut, I've created this Almond Joy granola. Now, this doesn't taste like candy (because it's not) and it probably doesn't even taste like most granolas you've had either. You see, I find that your average granola is way too sweet. So, when I make granola, there is much less sweetener involved. You still get great flavor, but without the sugar crash. Best of both worlds!
Almond Joy Granola
makes approximately 10 cups
4 cups rolled oats
1.5 cups flaked coconut
1.5 cups raw almonds
1/3 cup carob powder
1/2 teaspoon salt
1/4 cup coconut oil
1/3 cup maple syrup
1 teaspoon coconut extract
- Preheat over to 300°F.
- Combine oats, coconut, almonds, carob powder, and salt in a large bowl and stir until all ingredients are evenly distributed.
- In a small saucepan over low heat, combine the coconut oil and maple syrup. Warm until the coconut oil is completely melted, then add the coconut extract and stir to combine.
- Pour the coconut oil and maple syrup mixture over the dry ingredients and stir with a spatula until everything is evenly coated and there are no dry patches. All of the carob powder should turn from light to dark brown, so if you see any light brown areas left, just keep stirring.
- Distribute the oat mixture evenly between two baking sheets lined with parchment paper. Spread it using your spatula until everything is in an even layer.
- Cook the granola in the oven for 45 minutes, rotating the pans halfway through.
- Remove the granola from the oven and allow it to cool. Store in an air tight container at room temperature.