This Mocha Coconut Granola recipe is chocolatey, with chunks of toasted coconut, slivered almonds, and cacao nibs (or mini chocolate chips). Serve it with vanilla yogurt, drizzles of kefir, or skim milk.
Preheat the oven to 325°F. Prepare a baking sheet by lightly misting with coconut oil cooking spray.
In a large bowl, mix together the oats, almonds, cocoa powder, espresso powder and brown sugar. Pour the syrup and vanilla over the oat mixture and stir until evenly coated. Spread the mixture in the prepared baking tray and place it in the oven. Bake for about 30 minutes, stirring every five minutes. Before the final 5 minutes, add the coconut to toast. When the granola is toasted, remove from oven and place in a large bowl to cool. Stir in the cacao nibs/chocolate chips. Store in an airtight container.