The method for this granola is just like all my other grain free, Paleo granolas (ok… so weirdly I don’t think there is a plural for granola so we’ll just roll with it). I always keep the oven heat low and slow to caramelize the coconut and nuts without burning them, and make the crispiest granola. With the longer oven time, I find it easiest to bake the granola during dinner, and let it cool down in the oven overnight rather than wait an hour or two to take it out. Here’s the view without the chocolate chips. While it’s pretty good like this, I like the chocolate chip addition for snacking, and I prefer it without them as a breakfast cereal (so to each their own I guess – why am I always such a contradiction?). Try this granola with my Chocolate Covered Pomegranate Acai Bowls.

There are a few great things you need to know about this granola:

  1. It’s really easy to make and keeps for at least 1 month in a sealed jar or container.2. The coconut flakes caramelize while baking which is unbelievable with the chocolate flavor!3. It absolutely does not taste like boring, cardboard-like granola you may have had before. I used to think I hated granola until I started making it homemade!

So… with all that in mind, here’s to summertime trail snacking! 5 from 1 review

Chocolate Covered Almond Coconut Granola - 96Chocolate Covered Almond Coconut Granola - 67Chocolate Covered Almond Coconut Granola - 19Chocolate Covered Almond Coconut Granola - 33Chocolate Covered Almond Coconut Granola - 92Chocolate Covered Almond Coconut Granola - 44