Ingredients
- 3 1/2 cups rolled oats
- 1/4 cup unsalted sunflower seeds
- 1/2 cup pure maple syrup
- 1/2 cup good extra virgin olive oil
- 1– 1 1/2 teaspoons espresso powder (depending on how strong of coffee flavor you like)
- 1/2 teaspoon kosher salt
- 1 cup unsweetened coconut
- 1 cup sliced almonds
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350F degrees.
- In a large bowl, combine oats and sunflower seeds.
- In a small bowl, combine maple syrup, olive oil, espresso powder and kosher salt; stir to combine until espresso powder is dissolved.
- Pour the syrup mixture over oats and sunflower seeds and mix until throughly combined.
- Transfer oat mixture to a lined baking sheet and spread out just until granola is about 1/2-inch thick.
- Cook in a preheated oven for 30-40 minutes, turning granola and rotating pan every 10 minutes.
- Add coconut and sliced almond for the last 10 minutes of cooking.
- Let granola cool completely before adding chocolate chips and then storing in a glass container for up to a week.