Double Chocolate Coconut Almond Granola
3 cups old-fashioned rolled oats
1 cup flaked unsweetened coconut
1 cup chopped coarsely chopped almonds
1 teaspoon cinnamon
1/2 teaspoon salt
4 tablespoons butter
1/3 cup honey
2 tablespoons cocoa powder
1 teaspoon vanilla
1/2 cup (heaping) mini semi-sweet chocolate chips
Preheat oven to 325 degrees.
In a large bowl stir together oats, coconut, almonds, cinnamon, and salt. In a small saucepan melt butter with honey over low heat, stirring. Add cocoa powder to butter/honey and stir until smooth. Remove from heat and add vanilla. Pour butter mixture over oat mixture and stir until combined and everything is moistened.
On a large baking sheet, spread the granola evenly in a thin layer. Bake, stirring every 5 minutes to keep from sticking or burning, until golden brown and crisp, about 20-25 minutes. Once granola has finished cooking, remove from oven and while it's still hot, pour granola into a large bowl. Add chocolate chips to the granola and stir to combine (the chocolate chips should be completely melted all over the granola). Once the chocolate chips are melted, pour granola back onto the pan and let cool completely. Granola may be kept in an airtight container at room temperature for up to 1 week (I keep mine in a Ziploc in the freezer).
*I'm sure using regular sized chips would work just fine.