Toasted Coconut and Chocolate Granola, "OH MY GOSH!"

OH MY GOSH! Is not normally the way I would think of granola.  That was the case at least until I delved into a granola I found on the blog at Orangette, for French Chocolate Granola, where she credits  David Labovitz as inspiration for his Honey Crunch Granola found in his Ice Cream Book.

I love the combo found in Mounds bars  and also in Almond Joy bars, ( from one who very seldom eats candy) I remember from eating these from my Dad's business.  He kept an array of candies and a soda pop machine in the sporting goods store he and my Uncle Bob owned and was the family business.

I digress.  Back to the subject at looked and sounded good.  My last batch of granola was nearly gone and I am inspired.  Off to the pantry I went and everything I would need was at hand. 
My adaptation goes like this:

French Chocolate Granola

3 C. organic rolled oats
1/2 C. organic chopped raw almonds
1/2 C. organic shredded coconut
2 T. Demura sugar
pinch of salt
6 T. Honey ( I used 3 T. Manuka and 3 T. regular raw honey)
2 T. organic Canola oil
4 Oz. finely chopped Ghirardelli bittersweet chocolate

Preheat oven to 300 degrees F.  I line a half sheet pan with heavy duty aluminum foil but you could just use a pan with a rim.  Combine in a large bowl oats almonds, coconut, sugar, and salt and blend well.  Using a small saucepan warm the honey and oil over low heat and stir until the honey is loose.

Pour the honey oil mixture over the oat mixture and stir until it is well combined.  Spread this evenly onto the prepared pan.
Bake for 28 minutes stirring after the first 10 and again after 20 minutes until golden.

Remove from the oven and set aside until completely cold then break apart.

Meanwhile chop the chocolate on a piece of parchment.  Mix the chocolate and oat mixture and store in an airtight container in a cool place.  Serve with ice cold milk or fruit and yogurt or just as a snack as is.

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