Chocolate Granola

Based on the recipe found here.

CHOCOLATE GRANOLA

3 c. rolled oats

1 1/4 c. sliced raw almonds

3/4 c. unsweetened coconut flakes

1/2 c. cocoa powder

1/4 tsp. salt

1/2 c. turbinado sugar

2/3 c. melted coconut oil (measured in liquid form)

1/3 c. maple syrup

1 tsp. vanilla

1 1/2 c. chocolate chips

sea salt for finishing

Toss the oats, almonds, coconut, cocoa, salt, and 1/3 cup of the sugar in a large bowl. Whisk the melted coconut oil, maple syrup, and vanilla together. Set aside. Pour the liquids over the dry ingredients and stir to combine. Spread the granola into two large jelly roll pans in an even layer.

Bake at 250 F for 50 minutes total, stopping about halfway through to check the granola and shake or stir the pan if needed. After 50 minutes, sprinkle the chocolate chips over the top of the granola, return to the oven for 5-10 minutes until chocolate chips are very soft. Sprinkle with the remaining turbinado sugar and coarse sea salt to taste. The added sugar and salt should stick the outside of the chocolate chips.

Let the granola stand for 1-2 hours. Gently scoop the granola into jars or an airtight container for storing.