Toasted Almond & Chocolate Granola

My toddler enjoys "helping" me bake. We pull a chair over to the counter, and he helps add ingredients. He also likes to taste test along the way. Well the ingredients for this granola from Love and Olive Oil confused him quite a bit.

First, it calls for coconut oil, which we use as lotion for his younger brother (separate containers for cooking and greasing up the kiddo, of course). So my toddler kept saying it was lotion for his brother. Then he decided to sample the coconut, which he thought was shredded cheese. Big disappointment there. The biggest disappointment for him, though, was when he sampled the cocoa nibs. Quite the face he made.

Despite his rough time with the individual ingredients, this is really quite a tasty granola. I'm so glad I didn't skip the coconut, which I contemplated since I'm not a huge fan. The entire combination works wonderfully and will be a definite repeat for us.

I made a few tweaks to the recipe based on ingredients I had on hand. I don't like the picture, but I like the granola.

Toasted Almond & Chocolate Granola

2 cups old-fashioned rolled oats

1 cup unsweetened shredded coconut

1 cup slivered almonds

3 tablespoons cocoa nibs

1/8 teaspoon salt

1/2 cup honey

1/4 cup coconut oil

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 cup cocoa powder

1/2 cup chocolate chips

Read more at http://www.loveandoliveoil.com/2013/09/toasted-almond-chocolate-granola.html

 2 1/2 cups rolled oats
1 cup sweetened, shredded coconut
1 cup almonds, coarsely chopped
3 Tbsp. cocoa nibs
1/8 tsp. salt
1/2 cup honey
1/4 cup coconut oil
1/2 tsp. vanilla
1/4 tsp. almond extract
1/4 cup cocoa powder
1/3 cup dark chocolate chips

Preheat oven to 300°F. Line a baking sheet with a silipat, and set aside.

In a large mixing bowl, combine oats, coconut, almonds, cocoa nibs and salt. In a separate bowl, microwave honey and coconut oil until melted. Add in extracts, and stir in cocoa powder until smooth. Pour over the dry ingredients, and toss to coat.

Spread granola onto the prepared baking sheet in an even layer. Bake 30 to 35 minutes, until granola is no longer sticky, stirring every 10 to 15 minutes.

Remove from oven, and use a bench scraper or spoon to smush the granola together to encourage nice clusters. Sprinkle with chocolate chips, and lightly press into granola.

Let cool completely before breaking apart to put into airtight containers. Will keep for 4 weeks. Makes about 6 cups granola.

2 cups old-fashioned rolled oats

1 cup unsweetened shredded coconut

1 cup slivered almonds

3 tablespoons cocoa nibs

1/8 teaspoon salt

1/2 cup honey

1/4 cup coconut oil

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 cup cocoa powder

1/2 cup chocolate chips

Read more at http://www.loveandoliveoil.com/2013/09/toasted-almond-chocolate-granola.html

2 cups old-fashioned rolled oats

1 cup unsweetened shredded coconut

1 cup slivered almonds

3 tablespoons cocoa nibs

1/8 teaspoon salt

1/2 cup honey

1/4 cup coconut oil

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 cup cocoa powder

1/2 cup chocolate chips

Read more at http://www.loveandoliveoil.com/2013/09/toasted-almond-chocolate-granola.html

2 cups old-fashioned rolled oats

1 cup unsweetened shredded coconut

1 cup slivered almonds

3 tablespoons cocoa nibs

1/8 teaspoon salt

1/2 cup honey

1/4 cup coconut oil

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 cup cocoa powder

1/2 cup chocolate chips

Read more at http://www.loveandoliveoil.com/2013/09/toasted-almond-chocolate-granola.html