Crunchy, chocolatey and made with real food ingredients, Double Chocolate Almond Joy Granola is perfect for breakfast, as a snack, or as a special treat!
Breakfast time is always a little crazy around here, and I’m constantly looking for quick, make ahead options that we can throw together before heading out the door. Granola is a perfect option because it can be prepared in big batches over the weekend so that it’s ready to go on weekday mornings.
Lately my 3 year-old has been reluctant to eat breakfast, so I’ve been experimenting with different recipes to get her interested in our morning meal. Granola seemed like a natural answer, as it’s sweet, crunchy, and easy to eat plain or with some milk poured over top. And my girl will basically eat anything if chocolate is involved, so after a few attempts this Double Chocolate Almond Joy Granola has become a new morning favorite.
This granola is naturally sweetened with apple sauce and maple syrup, and gets a double hit of chocolate from cacao powder, and cacao nibs, which can be found in many well stocked grocery stores and online. The granola is reminiscent of the classic candy bar, with almonds, coconut, and chocolate, but without any refined sugar or processed ingredients. It’s lovely plain, with milk, or on top of yogurt.
Since testing the recipe I’ve been treating myself to a handful with a cup of tea in the afternoon, as it’s the perfect sweet treat to get through to dinner. Plus, it can be whipped up in a matter of minutes with just one bowl, making it completely doable if you have a pocket of time during the weekend or afternoon at home.
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | If you don’t have or don’t want to buy cacao powder you can substitute unsweetened cocoa powder.
2 | If you don’t have or don’t want to buy cacao nibs simply omit them.
3 | Skip the almonds for a nut-free version of this granola.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Vegetarian, Vegan and Refined Sugar-Free
Double Chocolate Almond Joy Granola
- Preheat the oven to 350 degrees.
- In a large bowl, stir together the coconut oil, maple syrup, applesauce, cocoa powder, and salt until well combined. Add the oats, coconut, and almonds, stirring again until the oats and coconut flakes are well coated.
- Spread into a single, even layer on a baking sheet lined with parchment paper or a silpat. Bake for 20-25 minutes, giving it a stir and a flip about halfway through.
- Remove from the oven, sprinkle in the cacao nibs, and allow to cool completely. Store in a tightly sealed container for 1-2 weeks.