Crunchy, sweet, full of almond pieces and coconut flakes, this granola tastes much like an Almond Joy candy bar but has none of the stuff that makes the candy so bad for you. Great for munching as a snack or serving with yogurt or milk for breakfast.
This version is inspired by and adapted gently from the Mocha Coconut Granola posted by the brilliant Liren Baker at Kitchen Confidante.
*I prefer to start with whole, raw almonds and roughly chop them with a big kitchen knife. I like the way they toast while cooking better, and prefer the texture it gives the final granola. If you want to save a couple of minutes, or prefer smaller, more uniform pieces, you can substitute an equal amount of slivered raw almonds.