Dark Chocolate Coconut Almond Granola
Servings: 10 -12 servings
- 3 cups rolled oats not quick oats
- ½ cup coconut sugar
- pinch salt
- 1 cup sliced almonds
- 1 cup shredded sweetened coconut
- 1 cup agave nectar
- 1 tbs coconut oil melted
- ¾ cup chopped cacao 72% I use one of THESE bars
Preheat oven to 250 degrees. Line a large rimmed baking sheet with parchment paper. Set aside.
In a large bowl, stir oats, coconut sugar, salt, sliced almonds and shredded coconut together well. Stir in agave and melted coconut oil until all ingredients are completely moistened.
Spread mixture onto prepared baking sheet and bake for 1 hour, stirring every 20 minutes.
Dark Chocolate Coconut Almond Granola will stay fresh stored in an airtight container at room temperature for up to 7 days.