Sweet, crunchy honey-roasted almond granola with coconut flakes and dark chocolate chips. A nutritious, energizing snack and the perfect topping to your yogurt parfaits or smoothies. It’s snack time and this granola is calling your name!
In addition to the almonds, chocolate chips and shredded coconut, I also tossed in flaxseed and chia seed for an extra nutritional punch. The granola is baked in a mix of vanilla extract, honey and coconut oil and will make your entire house smell like pie. Or the holidays. Or heaven. Can someone please make this into a candle scent??
The combination of chocolate and coconut make this granola taste like decadent treat, yet it is lower in fat and calories than most store-bought granola. It is rich in protein, fiber and heart-healthy omega-3 fats to keep you full and energized. What else do you need in a snack? Besides another batch… 😉
My absolute favorite use of granola is on top of smoothies. I just feel like i’m having a more complete, satiating snack if I have something to chew, as opposed to just something to drink. The granola gradually sinks down to the bottom of the smoothie and you end up with frozen, crunchy chunks of granola as the grand finale to your smoothie-drinking experience. Anyone else look forward to this?? #confessionsofasmoothieaddict
This morning I topped my banana, kale and peanut butter smoothie with this granola and it was a match made in breakfast heaven! Naturally sweetened and brimming with vitamins, minerals and antioxidants. If a kale and banana smoothie doesn’t strike your fancy, be sure to check out my other smoothie recipes for alternative deliciousness. Especially the one that tastes like a Wendy’s frosty. Try it and you will totally see why it is my favorite!
Kale, Banana, Peanut Butter Smoothie
- One frozen banana
- 1 handful of fresh kale
- 1 tbsp natural peanut butter
- 1/3 cup Greek yogurt
- 1/2 cup unsweetened vanilla almond or coconut milk
- Ice to desired consistency — I only needed a few cubes
- Store-bought granola will never look as appealing
- It is HARD to stop at just one handful. Portioning out in advance is highly recommended…. 😉
Honey Roasted Almond, Coconut and Dark Chocolate Granola
Makes roughly 3-3.5 cups prepared
- 2 cups old-fashioned oats — If making gluten-free, use Bob’s Red Mill Gluten-Free Oats to ensure recipe is gluten-free
- 2 tbsp flaxseeds
- 1 tbsp chia seeds (optional)
- 1/2 cup unsalted roasted almonds, roughly chopped/crushed
- 1/4 cup mini dark chocolate chips
- 1/4 cup unsweetened coconut flakes
- 1/4 cup coconut oil, melted
- 1/4 cup honey
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- Preheat oven to 325 degrees. Line a large baking sheet with parchment paper.
- In a large bowl, combine oats, flaxseed, chia seeds, almonds and salt. Stir well to combine.
- In a small bowl, combine melted coconut oil, honey and vanilla extract. Stir well to combine.
- Pour honey mixture evenly over oats mixture. Toss well to ensure all is coated.
- Spread on baking sheet in one layer, making sure all is evenly spread out. Bake for 12 minutes, toss and then bake for 12 minutes more. Toss again, then bake for 10 minutes, or until golden brown (~30-35 minutes total).
- Remove from oven and let cool for 15-20 minutes. Once it is cool enough to handle, add chocolate chips and coconut flakes and give it a final toss. Store in airtight container at room temperature.