Ingredients

3 cups quick oats
1 cup almonds, chopped (chop after measuring)
1/3 cup cacao powder
1/4 cup coconut sugar (or any other dry, granulated sugar)
2 tbsp chia seeds (ground or whole)
1 tsp salt
1/3 cup maple syrup (or honey)
1/4 cup melted coconut oil (or avocado oil)
1/2 cup cacao nibs (or chocolate chips)

Method

1. Preheat oven to 350°F.
2. Combine oats, chopped almonds, cacao powder, coconut sugar, chia, and salt in a mixing bowl.
3. Add maple syrup and melted coconut oil to the bowl and stir until the dry ingredients are all coated.
4. Spread mixture evenly on a parchment paper lined baking sheet.
5. Bake in the oven for 10 minutes, stir the granola to make sure it doesn’t burn, and then place back into the oven to bake for an additional 5-8 minutes.
6. Pull the granola out of the oven, and while it is still warm, mix in the cacao nibs.
7. Allow to cool completely before storing in an airtight container.

Notes:

1. If using rolled oats instead of quick oats, bake for a total of 20-25 minutes rather than 15-18, making sure to stir halfway through to prevent burning.
2. To bring out the chocolatey flavour in the granola, add 2 teaspoons of instant coffee granules to the dry ingredients before adding the maple syrup and coconut oil.
3. Dried cherries or dried cranberries also go great in this granola. Add after baking (when adding the cacao nibs or chocolate) so that the fruit does not burn.
4. Granola can be enjoyed as a trail mix, with yogurt and fresh fruits, or even as a cereal with milk and fruit!