What goes on top of your acai bowl is equally important as what you put in it. You can always tell when granola is homemade. There’s this fulness in the flavors and it becomes more of a compliment to the acai than just an extra acai bowl topping. For this granola recipe we’re adding our twist on the Almond Joy candy bar. We admit, there are times we crave something bad; but candy bars aren’t really our thing, so we’ve come up with this instead. Taking the three main elements of an Almond Joy, almonds, coconut, and chocolate [ we’re using cacao nibs ], we’ve created something that satisfies and is a great pairing with our acai bowls.
Almond Joy Granola Recipe
2 cups gluten free rolled oats
1 cup gluten free quick cooking oats
1 cup almonds
1 cup shredded coconut
1/2 cup raw cacao nibs
1/4 teaspoon salt
1 teaspoon cinnamon
2/3 cup organic maple syrup
3 tablespoons unrefined coconut oil
1 tablespoon vanilla extract
Preheat oven to 350 degrees.
In a food processor or blender, pulse the almonds until they are coarsely chopped. Pour them into a large mixing bowl and add in the oats, coconut, cacao nibs, salt, and cinnamon into the bowl with the almonds and stir to combine.
In a small warming pot, combine maple syrup and coconut oil and heat on low. Stir to dissolve the coconut oil, and add the vanilla extract.
Pour the warmed stove top mixture into the bowl of ingredients and stir so that everything is evenly coated.
Pour the mixed ingredients evenly onto parchment paper lined baking sheet [ helpful if it has sides ].
Bake the oats for 5 minutes, and then stir them around. Return to the oven for 5 more minutes and stir again. Return pan to the oven for 8-10 more minutes, or until golden, then bring out to cool.
After it cools completely, break the granola into clusters and store in an airtight container. Or eat it right away, like us! From our kitchen to yours, enjoy.