1/2 cup Dutch Processed Cocoa, Or Hershey's Special Dark Cocoa Powder, 58 grams
1/4 cup Coconut Sugar, Or granulated sugar, 50 grams
1/2 teaspoon Salt
2 teaspoons Pure Vanilla Extract
1 teaspoon Pure Almond Extract
4 1/2 cups Rolled Oats, Use certified gluten-free oats if needed, 440 grams
1/2 cup Semisweet Chocolate Chips, Chopped, use dairy-free chocolate chips if needed, 90 grams
1/2 cup Chopped Almonds, 55 grams
1/2 cup Roasted Coconut Chips, 40 grams
Preheat the oven to 325°F and line a baking sheet with a piece of parchment paper.
In a large saucepan, melt the coconut oil. Stir in the honey, cocoa powder, sugar and salt and bring to a simmer. Depending on the type of honey you use, it may take 2-3 minutes of stirring for the mixture to come together well.
Remove from the heat and add in the vanilla and almond extract.
Working quickly, add in the oats and make sure to evenly coat them with the chocolate mixture.
Spread the mixture evenly over the prepared baking tray.
Bake for 15 minutes, stirring after every 5 minutes.
Remove the tray from the oven and let sit for 5 minutes. It should harden a little during that time. Stir in the chocolate chips and make sure that the granola is well coated in the melted chocolate.
Let the granola cool completely, about 2 hours, and then stir in the chopped almonds and coconut chips.