So a couple weekend ago, Pia was just totally jonesing for something sweet to snack on.
With her cane sugar allergy (um and all the other ones) that can be a little tricky!
I personally was craving cereal (not many varieties of that that I can indulge in anymore!) and chocolate wasn’t sounding too bad either… (Does anyone else crave cereal by the way?!)
I started to think about how good this recipe of chocolate peanut butter granola would be (gahhhhh!!! It is SO good!!) But Pia is allergic to peanut butter, so that was out.
So, instead I went with almond butter (if you are allergic to all nuts, you could easily replace sun butter!) combined with the gluten free rolled oats and chocolate and coconut. My favorite almond joy combination (As featured here, here and here!)
It is totally amazing as a grab and go snack, with a bowl full of almond milk and fresh raspberries (pictured here) or even as a topping for sorbet or ice cream!
This is how you make Almond Joy Granola:
Preheat the oven to 275 degrees. On a sheet pan, spread out the oats, coconut and the almonds.
In a saucepan, combine the coconut oil, almond butter, cocoa powder, sugar and agave. Heat together over low heat while stirring until you have a smooth even chocolate sauce.
Pour the chocolate sauce over the oats, coconut and almonds and using a spatula, gently stir the oats, coconut and nuts until they are evenly coated.
Bake the granola for 45 minutes at 275 degrees until crispy. Store in an airtight container.
Recipe: Almond Joy Granola
- 1/2 cup coconut oil
- 1 cup almond butter
- ½ cup dark unsweetened cocoa powder
- ½ cup sugar (we used coconut sugar)
- ½ cup agave
- 3 cups oats
- 1 cup unsweetened shredded coconut
- 1 cup slivered almonds
- Preheat the oven to 275 degrees.
- On a sheet pan, spread out the oats, coconut and the almonds.
- In a saucepan, combine the coconut oil, almond butter, cocoa powder, sugar and agave. Heat together over low heat while stirring until you have a smooth even chocolate sauce.
- Pour the chocolate sauce over the oats, coconut and almonds and using a spatula, gently stir the oats, coconut and nuts until they are evenly coated.
- Bake the granola for 45 minutes at 275 degrees until crispy. Store in an airtight container.
Preparation time: 10 minute(s)
Cooking time: 35 minute(s)
Number of servings (yield): 12
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You have got to be the worlds best mom! This sweet granola is to die for!
What incredible granola, this would be my dream midnight snack!
This looks beyond words good! Coconut oil, almond butter, cocoa powder, sugar and agave with oats can only lead to amazing things!
Yes I crave cereal to answer your question (and eat boring GF versions no dairy), and yes Pb granola is great but yours looks even better! Pinned!
I am a coconut lover married to a coconut not-so-lover, but I think I could sneak this past him 🙂 I let myself have granola once a week for breakfast, and this is the next batch I will make!! So excited!! Also, I bet it makes the best cereal milk!!! (And I saw a commercial for Cinnamon Toast Crunch last night and totally started to crave cereal)
This looks great! Could I use honey in place of agave? Yum.
Oh my goodness I Looove this Heather! Perfect combo for granola 🙂
I totally crave cereal sometimes — and chocolate, always. This is breakfast perfection!
I know this granola would be trouble! I would eat the entire pan!
You must have incredible will power! I would not trust myself in the same house with this granola!
I would totally love this for a grab and go snack!
OMG yes yes yes sooo many of my favorite flavors all in a breakfast bowl? YUM!!
Yum! This could definitely satisfy a sweet tooth!
Looks amazing! The Almond Joy flavors are my favorite. Love this GF and DF recipe!
I am making it now…i substituted the agave with honey…mine is taking forever to crisp! I first did it with silpats underneath but thought that was making it take longer and so I took the silpats out but its still taking forever….did i do something wrong? 🙂
I’d like to know the same thing. Thanks!
Don’t bake with silpats! It will harden up after you take it out of the oven Adiya- but it is not as crispy as some varieties.
I crave cereal allll the time! This is such a great substitute for the gluten-free!
What a creative and delicious recipe, great job!
Happy Valley Chow
Scrumptious!! Love how creative this is.
What a great snack! It must be tough creating recipes without sugar!
I need this granola now!!!
Pinned. LOVE it!
Wow! That looks killer! Who wants to wait for breakfast? Snack time here I come!
It was my misfortune to choose THIS almond-joy granola recipe, among all those I could have chosen from! Not having made granola but once before, I didn’t think twice about following the recipe exactly. I should have realized that 1/2 cup of coconut oil, and 1 cup of almond butter was WAY too much!! What I wound up with was a big goopy mess after leaving it in the oven for over an hour! What a waste of expensive ingredients! I will still use it over ice cream, but I will never make this again, unless the recipe is altered so that the finished product at least resembles granola!!