Cocoa-Nut Granola

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This weekend my husband and I did something so stupid…we fell in love with the apartment complex NEXT DOOR.


On a happy note, though, this was the best weekend I’ve had in quite some time.

Moving to Seattle has been such a roller coaster ride for me. I’ve had to deal with some tough emotions and situations that I’ve been putting off for years, but I’m starting to feel a slow release and it’s incredible.

Moving somewhere where you don’t really know anyone is weird.

On Friday you get so pumped for the weekend, and then you realize…wait, what am I supposed to do? Who can I call?

My husband and I have decided to embrace this time, though, and this weekend we had a blast exploring places we had never been before.

On Saturday, we went here:

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Snoqualimie Falls. Officially the largest waterfall I’ve ever seen. It was magnificent. The dogs hated it.

On Sunday, we finally went to the Locks. If you don’t know what that is, look it up. I’ll kill the definition attempting to explain here. Just know that Seattle is one of the coolest cities in the world and it’s amazing how easy it is to escape when tall buildings are just around the corner.


After my FAIL post, I decided to do something strange…re-make a recipe that I had once failed.

This granola was going to be better than the last with no scorched cocoa powder or oily oats. Ew.

This time I did not fail.

This granola is the s***.

Like…I kind of can’t keep myself away.

The roasted flavor from the nuts and coconut flakes mixed with the subtle hint of chocolate is insane. I’ll probably just go eat some now..


  • 3 cups rolled oats, gluten free
  • 1/4 cup raw cashews, roughly chopped
  • 1/4 cup dry roasted salted almonds, roughly chopped
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup Grade B maple syrup
  • 1/4 cup raw honey
  • 1 tsp vanilla
  • 1 cup coconut flakes
  • coconut oil to grease the pan

1. Preheat the oven to 325. Grease a large rimmed baking sheet with coconut oil.
2. Mix oats, cocoa, cashews, and almonds together in a large bowl.
3. Mix maple syrup, honey, and vanilla in a small bowl.
4. Pour the wet ingredients into the dry ingredients and mix well.
5. Pour the mixture onto the greased sheet and spread evenly.
6. Bake for 30 minutes, stirring every 5 minutes.
7. With 5 minutes left, add the coconut flakes to lightly toast.
8. Pour the hot granola into a clean bowl and let sit until cooled, then store in air-tight containers.

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