Wake up to chocolate coconut almond granola. ALMOND JOY Candy Bars and sweetened coconut flakes add a decadent twist to a classic breakfast recipe. Sprinkle this granola on top of yogurt or take it on the trail.
Heat oven to 350°F. Stir together oats, brown sugar, cinnamon and salt in large bowl; set aside.
Combine corn syrup, oil and vanilla in small bowl. Pour over oats mixture, stirring until oats are thoroughly coated.
Remove wrappers from candy bars; cut each bar into 4 pieces. Place 1/2 cup candy bar pieces in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and mixture is blended when stirred.
Stir melted candy into oats mixture, blending thoroughly. Spread mixture in ungreased 15-1/2 x 10-1/2 x 1-1/2-inch jelly-roll pan. Bake 15 minutes; stir in almonds and coconut. Bake an additional 5 to 10 minutes or until mixture is light golden brown. Cool completely in pan on wire rack, stirring mixture occasionally. Stir in remaining candy bar pieces. Store in cool, dry place for up to one month. Makes about 5-1/2 cups granola.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.