4 Cups rolled oats
1 cup unsweetened shredded coconut (I use Bob’s Red Mill)
1 cup raw walnut halves or pieces (or any nuts you have!)
½ cup chia or flax seeds
½ teaspoon salt (optional)
½ cup, plus 1 tablespoon cacao powder (I use SunfoodOrganic)
1/3 cup melted coconut oil
½ teaspoon vanilla extract
1/3 cup mild tasting honey (agave or maple syrup if vegan)
1/4 cup coconut sugar (or light brown sugar or more honey)
1/4 cup chopped chocolate (optional for extra decadence)
1. Preheat oven to 325 degrees Fahrenheit.
2. In a large bowl, stir together the oats, coconut, walnuts, seeds, and salt. In a medium bowl, whisk together the cacao, coconut oil, vanilla, honey, and coconut sugar until smooth. Pour cacao mixture over the oat mixture and stir until oats are coated. I find using two rubber spatulas at the same time to mix the ingredients works best. If you like your granola very clumpy, add more honey.
3. Coat one large or two small rimmed baking sheet(s) with cooking spray or rub with a little more coconut oil. Press granola into the bottom of the prepared baking sheet and bake for 15 minutes. Stir and bake another 10-15 minutes. Cool completely in the pan without stirring. Granola will crisp up, clump, and harden as it cools. Gently stir in chocolate chunks, if desired. Store in an airtight container.
4. Serve over milk and topped with raspberries or bananas. Yum!