Chocolate Coconut Almond Granola ~ AKA, Almond Joy Granola

Almond Joy Granola features cocoa-laced, honey-sweetened oats, toasted with coconut and sliced almonds and studded with chocolate chips for an energy-boosting snack or breakfast treat!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 cups
Calories 592kcal
Author Samantha Skaggs


  • 4 cups old-fashioned oats
  • 2 cups shredded coconut
  • 2 cups sliced almonds
  • 2/3 cup coconut oil melted and cooled
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup packed brown sugar optional
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1/4 teaspoon salt
  • 1/2 cup honey
  • 1/2 cup chocolate chips


  • Position rack in center of oven and preheat to 350°F.
  • In a large bowl, mix together oats, coconut, and almonds. Measure coconut oil into a large measuring cup and mix in cocoa powder, brown sugar, vanilla, almond extract, and salt. Pour over oat mixture and stir. Drizzle honey over top and stir all ingredients until evenly coated.
  • Transfer granola onto a 13"x18"x1" sheet pan and spread into an even layer. Bake, stirring and flipping with a wooden spoon every 10 minutes, until the mixture turns a nice, even, golden brown, about 30 minutes total.
  • Remove granola from the oven and stir frequently as it cools, scraping the bottom of the pan to prevent sticking. Once completely cooled, mix in chocolate chips. Store in an airtight container.


  • Measure the honey into the same measuring cup you used for the coconut oil. The residue of the oil helps the honey slide out of the cup without sticking.
  • The granola will probably need to bake for a total of about 30 minutes, but ovens vary so watch the granola carefully, particularly the first time you make it. If you cut the recipe in half, it will require less time, and if you double it and cook two sheet pans at once (switching racks and rotating pans each time you stir), it will take longer.
  • Since this granola tends to stick to the pan if not stirred very frequently during the cooling process, I've found that using a Silpat or some parchment paper on the bottom of your sheet pan alleviates this problem (you just have to stir carefully to make sure the granola doesn't wind up stuck under the parchment paper).


Calories: 592kcal | Carbohydrates: 63g | Protein: 11g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 1mg | Sodium: 117mg | Potassium: 412mg | Fiber: 8g | Sugar: 34g | Vitamin A: 20IU | Vitamin C: 0.2mg | Calcium: 98mg | Iron: 3.3mg