I get really excited about granola. Is that weird? I’m sorry if it is, because I’m about to get a little geeky over it. This Almond Joy Granola is the perfect breakfast or pick-me-up snack.
I make granola often — there’s almost always a jar on the counter. It’s crunchy, filling, and feels wholesome. We snack on it straight from the jar, the boys like it with milk, and I love it over plain Greek-style yogurt. We rotate a few favorite recipes, but the current household favorite is Almond Joy Granola. It captures everything that makes an Almond Joy candy bar delicious — coconut, chocolate, and almonds — without the processed ingredients.
This recipe uses mostly maple syrup with a bit of brown sugar for sweetness and avoids unnecessary added fats. The ingredients are all-natural and, compared with many store-bought options, this granola is a healthier choice. You could omit sweetener entirely, but a touch of maple and brown sugar keeps the oats from being dry and bland. It’s whole grain and worth enjoying as a small win for better breakfasts.
The finished granola is sweet, studded with almond pieces and coconut flakes, and richly chocolatey. It’s so chocolatey that when my kids pour milk over it, the milk becomes a delicious chocolate milk by the time they finish the bowl.
Cook’s Notes:
- Don’t stir the granola; flip it. Sliding a spatula or turner under a section and turning it over helps create the sought-after clumps that make granola satisfying.
- This recipe toasts at a higher temperature than some granolas, so flip the pan every 5 minutes instead of every 15 to avoid burning.
- Because the mix contains cocoa powder, be vigilant — cocoa can scorch if left unattended. Avoid burning the granola.
- Add the coconut flakes only near the end of baking. If added too early, they can scorch.
- After removing the pan from the oven, let the granola cool on the pan without stirring. Allowing it to set undisturbed helps the clusters form.
Almond Joy Granola
Author: Rebecca Lindamood
Crunchy and sweet, with lots of almond pieces and coconut flakes, this granola tastes like an Almond Joy candy bar but without the processed ingredients. It’s great for snacking or serving with yogurt or milk.
Ingredients
- Extra virgin coconut oil (for greasing the pan)
- 5 cups old-fashioned rolled oats
- 2 cups roughly chopped raw almonds (or slivered raw almonds)
- 1 cup unsweetened puffed rice (brown rice variety holds up best)
- 1/2 cup unsweetened cocoa powder (Dutch-processed if available)
- 1/2 cup brown sugar
- 1 cup pure maple syrup (preferably Grade B)
- 4 teaspoons pure vanilla extract (or 2 tsp vanilla + 2 tsp chocolate extract)
- 2 cups unsweetened flaked coconut
Instructions
- Preheat the oven to 325°F. Lightly grease a rimmed half-sheet pan with a film of coconut oil and set aside.
- In a large bowl, combine the oats, chopped almonds, puffed rice, cocoa powder, and brown sugar. Mix until the dry ingredients are evenly combined and no sugar or cocoa clumps remain.
- Stir the vanilla (or vanilla and chocolate extract) into the measuring cup used for the maple syrup, then pour the maple syrup over the oat mixture. Stir gently until the mixture is uniformly coated and evenly moistened. It may seem dry at first but keep mixing until the color and texture are consistent.
- Spread the mixture evenly on the prepared pan and bake for 45 minutes, flipping the granola every 5 minutes to encourage clustering and prevent burning.
- With 5 minutes remaining, sprinkle the coconut flakes over the top and flip once more. Bake the final 5 minutes, then remove the pan and let the granola cool completely on the pan before transferring to an airtight container. Store at room temperature for up to 2 weeks.
- If the granola begins to stale after a couple of weeks, refresh it on a baking sheet in a 325°F oven for 5–10 minutes, then cool completely before storing again. Avoid refreshing more than once to preserve flavor.
Notes
I prefer to start with whole raw almonds and roughly chop them with a knife — they toast nicely and add pleasing texture. If you want smaller, more uniform pieces or need to save time, use an equal amount of slivered raw almonds.
Nutritional information is an estimate. Calculate nutrition using your actual ingredients and preferred calculator if needed.
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