Homemade Almond Joy Granola made with gluten-free oats, unsweetened shredded coconut, raw almonds, and chocolate. A gluten-free, vegan, and refined sugar-free recipe!
As much as I love breakfast—hands-down favorite meal of the day—I also love cereal for dessert. You know that time of night, after dinner but before bed, when all you want is a little something sweet and most likely chocolate-y? I’m all too familiar.
It seems to be a thing that happens often to me, so having some healthier options stashed in the pantry has been my solution.
Until recently, my French toast granola has been my favorite homemade granola to date. But this chocolate, coconut, and almond version might just beat it out. Plus, the bonus of cocoa-based cereals? Chocolate milk.
The secret to getting the clumpiest chocolate granola clusters is by packing your oats mixture down into an even layer. Once the granola is finished baking, allow it to cool completely before breaking it into pieces.
Served with almond milk or coconut milk, the almond joy flavor is kicked into high gear. But those wonderful oat clusters are perfect for snacking right out of the bag. So, breakfast, dessert, or snack? You decide.
Other chocolate-kissed gluten-free recipes I have on my to-try list:
Alanna has a coconut flour banana cake with a luscious chocolate rum ganache that would make any celebration special. Brianna’s gluten-free lava cake is simple yet decadent. And Mary Ann’s chocolate coconut espresso smoothie would be the perfect mid-week morning pick-me-up!
Almond Joy Granola Recipe
- Preheat the oven to 325 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- In a large bowl combine oats, cocoa powder, almonds, coconut, salt, and coconut sugar. Stir to combine.
- In a small bowl or glass measuring cup, add coconut oil, maple syrup, and vanilla extract. Whisk until combined. Pour liquid over dry ingredients and stir with a large spoon until the oat mixture is completely coated.
- Transfer mixture to prepared pan and spread into an even layer. Using an extra piece of parchment paper, press down oat mixture into an even, packed layer. Bake for 25-30 minutes, stirring halfway through bake time and carefully flattening back into an even layer with your piece of parchment. Also at the halfway mark, tent pan lightly with a sheet of foil to avoid burning.
- When finished baking, remove from oven and allow granola to cool completely on a wire rack, before breaking it into pieces and placing in an airtight container. This will ensure there are clumps!