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Chocolate Covered Almond Coconut Granola | Get Inspired Everyday!

Chocolate Covered Almond Coconut Granola


  • 3 cups unsweetened big flake coconut, 5 ounces
  • 1 cup unsweetened fine shred coconut, 3 ounces
  • 2 cups sliced almonds, 6 ounces
  • 1/3 cup cocoa powder
  • 1 Teaspoon sea salt, or to taste
  • 1 Tablespoon vanilla extract
  • 1/2 Teaspoon almond extract
  • 1/3 cup maple syrup, I used Grade A
  • 2 Tablespoons avocado oil
  • Optional 1 cup of chocolate chips, I used Enjoy Life


  1. Preheat the oven to 300ºF and line a baking sheet with parchment paper.
  2. In a large bowl, combine the coconuts, almonds, cocoa powder, and sea salt. Stir until the cocoa powder is thoroughly mixed in.
  3. Add the vanilla and almond extracts, maple syrup, and avocado oil. Mix to thoroughly combine.
  4. Spread the granola evenly over the baking sheet.
  5. Place the granola in the oven and bake for 20 minutes, stirring once at the halfway point.
  6. After the 20 minutes, turn off the heat, open the oven and stir the granola one last time. Leave the granola in the oven and shut the door. Let the granola cool in the oven for at least 1 hour or overnight.
  7. When the granola has completely cooled to room temperature, transfer it to an airtight container.
  8. You can also add the optional chocolate chips when the granola has cooled.
  9. This granola keeps well for 1 month in an airtight container.


You can also substitute 2 cups (or 9 ounces) of chopped whole almonds for the slivered almonds which is a more economical choice, and adds lots of extra crunch!

  • Prep Time: 10 mins
  • Cook Time: 1 hour 20 mins