Toasted Coconut and Chocolate Granola

Up until this, I had never made granola. I wanted to start with something simple but delicious for my first try. With the fiend-like speed I eat granola sometimes, you would think that I would make it from time to time, especially since it's so expensive! In reality though, you aren't really saving much money making your own granola because all the ingredients are so expensive. I loved the way this granola came out, but I found out that a lot of my friends really love the clusters, which this didn't really have. So I guess it wasn't a 100% success, but I'm sure this will have no problem disappearing over the next week or so.
I toasted the coconut before mixing it with the granola just to start developing the toasted flavor. I also started cooking the quinoa early to make sure it would be crunchy and delicious. Good stuff. I had to pull out the big boy bowl for this one. Some honey, agave, and maple syrup are stirred in. and then it goes into the oven. After it cools, mix in the chocolate. Extra dark! This stuff tastes great with some yogurt and fruit. I will probably make granola more often now. even though it isn't really cheaper, it is definitely more delicious.
I made a very large amount of granola cause i thought it would be dumb to put in all the work only to have the granola gone after a few days.  

Toasted Coconut and Chocolate Granola

For:  1 huge huge batch

  • 2 Pounds Rolled Oats
  • 2 Cups Quinoa
  • 2 Cups Unsweetened Coconut
  • 2 Cups Almonds
  • 2 Cups Sunflower Seeds
  • 1/3 Cup Maple Syrup
  • 1/3 Cup Honey
  • 1/3 Cup Agave
  • 2 Tablespoons Oil
  • 2 86% Dark Chocolate Bars
  • 1 Teaspoon Salt


  1. Lightly toast the quinoa and coconut with just a little oil until very slightly browned. Roughly chop the almonds. Mix all the ingredients in a large bowl except the chocolate and stir well to coat. Spread on a few greased baking sheets and bake at 325 for about an hour and 15 minutes, stirring every 10 minutes or so. After it cools, stir in the chocolate.