Happy… Saturday?! Gosh, time sure flies when you’re a doctoral student… it’s funny (or, sad) that the weekends basically blend into the weekdays for me these days in terms of workload. Anywho, I thought I’d pop in here quick to share a candy-ish recipe with you. You know, seeing as how we’re only about a month from Halloween now!
Even though candy corn is easily my favorite Halloween candy, one of my other favorites the fun size Almond Joy candy bars. Something about the combination of coconut and chocolate is so delicious. Anyway, since I seem to be on quite the granola-making kick these days, I decided to deconstruct Almond Joy candy bars in a batch of granola.
Now, to decide which Halloween candy to turn into granola next… I’d say it’s only a matter of time before candy corn makes an appearance. 😉
[print_this]Almond Joy Granola
Almond Joy — the coconut-almond chocolate bar — in granola form. If you’d like, toss in a few chopped Almond Joy candy bar pieces once the granola has cooled.
Makes about 2 cups
Prep time: 10 minutes
Cook time: 30 minutes
- 1 cup rolled oats
- 1/4 cup sliced almonds
- 1/4 cup sweetened shredded coconut
- 1/4 teaspoon sea salt
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 10 to 15 drops liquid stevia
- 1/4 cup miniature semisweet chocolate chips
Heat the oven to 300 degrees F. Line a baking pan with parchment paper or aluminum foil.
In a large mixing bowl, stir the oats, almonds, coconut, and salt. Stir in the oil, vanilla, and stevia, mixing until combined.
Spread the mixture into the prepared baking pan. Bake 20 minutes, stirring half way through baking. Remove the granola from the oven and stir. Add the chocolate chips, then bake 5 to 10 minutes, until the granola is golden brown. Allow the granola to cool completely before serving. Store the granola in an airtight container.[/print_this]