Be sure not to bake the granola until it’s crunchy – it becomes crunchy as it cools. · To cut some fat, substitute the ⅔ cup of coconut oil with 6 tablespoons of apple sauce and 3 tablespoons of coconut oil. · Use your favorite blend of raw nuts or seeds.
: phoebe's pure food
: breakfast, snack, healthy
Serves: 6 cups
Ingredients
3 cups rolled oats
¾ cup sliced raw almonds, divided
¾ cup walnuts pieces
1-1/4 cups unsweetened coconut flakes, divided
½ cup cocoa powder
3 tablespoons sugar
⅓ cup maple syrup
⅔ cup coconut oil or butter, melted
2 teaspoons vanilla extract
1 teaspoon almond extract (optional)
½ teaspoon salt
1-1/4 cups chocolate chips
Instructions
In a large bowl, combine the oats, ½ cup almonds, walnuts, 1 cup coconut flakes, cocoa powder, and sugar; set aside.
In a small bowl, combine the maple syrup, oil, vanilla, almond extract and salt; mix until smooth. Add the maple syrup mixture to the oats. Stir until the dry ingredients are evenly coated.
Line a large baking sheet (or two smaller sheets) with parchment paper, then spread the granola evenly over the sheet.
Bake in a 250ºF preheated oven for 45 minutes. At 45 minutes, remove from the oven and sprinkle the chocolate chips, remaining ¼ cup coconut flakes and almonds over the granola. Bake for 8 more minutes.
Allow the granola to cool on the baking sheet until dry. Store in an air-tight container.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/chocolate-chip-granola-recipe/