Salted Chocolate Coffee Granola

Disclaimer: For a girl that has a major sweet tooth, I'm not a chocolate fanatic. Call me crazy, but I prefer vanilla frosting on a cupcake over chocolate. That said, dark chocolate always wins - sorry, milk! I am, however, a coffee fanatic. I just love my morning cup of joe. Now, when you pair coffee with the bitter taste of dark chocolate, and add a touch of 'salty' to bring out each flavor... that is the whole package. Am I making you drool yet? So, here it is! My Salted Chocolate Coffee Granola. Pretty easy too - not a whole lot to it! What I also love about my recipe is that I use organic cacao powder - chocolate in a purer form than cocoa. This plant-based superfood is less processed (at a much lower temperature), allowing it to maintain more of its nutritional value.

Ingredients:

  • 3 cups gluten-free rolled oats**
  • 1 cup chopped almonds (I like to buy slivered almonds and then chop them)
  • ¼ cup unsweetened coconut flakes
  • 1 Tbsp chia seeds
  • 2 Tbsp organic cacao powder*
  • 2 Tbsp ground coffee (I used what was in my cupboard: Trader Joe's French Vanilla - so good!)
  • 1 tsp Himalayan pink salt (important to stick to this specific salt for its flavor. Also said to have nutritional benefits over table salt or sea salt- Google this!)
  • 3 Tbsp coconut butter* or coconut oil
  • 3 Tbsp organic pure maple syrup

What To Do:

  • Preheat oven to 350° F.
  • Line a baking sheet with parchment paper; set aside on countertop.
  • In a big bowl, combine all dry ingredients with a wooden spoon.
  • In a small saucepan, at the very lowest heat, melt coconut butter (or oil) and maple syrup together. Lightly stir until combined and fully melted. This should only take about 1 minute.
  • Drizzle 1/3 of the syrup mixture over the combined dry ingredients. Fold the mixture together using a rubber spatula. Do this 2 more times until syrup mixture is emptied from the saucepan. 
  • Using the rubber spatula, transfer the granola mixture evenly onto your parchment lined baking sheet. 
  • Bake for 15 minutes (this might seem short, but I tried this over and over again, and 15 was the magic number!)
  • Carefully remove from oven and let cool completely before transferring to tupperware... or before digging right in!!!
  • I like to store my granola in the refrigerator so it will stay fresh for longer.

*Visit my Favorites page for my favorite brands and links to purchase.