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1
Preheat your oven to 350 F.
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2
Into a small saucepan, add the coconut oil. Melt over medium-low heat, and then whisk in the almond butter and honey until melted and smooth. Keep the pan over low heat while you prepare your dry ingredients.
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3
In a large bowl, mix together the oats, coconut, almonds and salt until combined. Pour the wet ingredients into the dry and mix until just moistened.
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4
Pour the granola onto 2 large baking sheets that have been lined with parchment paper or silicone baking mats. Spread evenly.
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5
Place in the oven and bake for 20 minutes or until evenly brown, stirring midway through. Remove from oven and allow it to completely cool in the pan. Once completely cool, break up the granola as some of it may have stuck together in large clumps. Stir in the dark chocolate chunks or chips.
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6
Store the granola in an airtight container for about a month. It is best served with Greek yogurt, or my personal favorite Greek frozen yogurt!
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Notes:
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1. This recipe makes a large batch, but the granola will store for a good month in an airtight container.
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9
2. I used sweetened coconut for this recipe because I have an insane sweet tooth. Feel free to use unsweetened if you wish, and throw a tablespoon or two of brown sugar into the mix instead.
