Instructions

• Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper or lightly grease it.
• In a large bowl, combine 2 cups rolled oats (uncooked), 1/4 cup wheat germ, 2 tablespoons ground flaxseed, 1/4 cup chopped almonds, 1/2 teaspoon instant coffee powder, 1 teaspoon cocoa powder, and 1/4 cup shredded coconut. Stir to mix the dry ingredients evenly.
• In a small saucepan over low heat or in a microwave-safe bowl, warm 1 tablespoon coconut oil with 2 tablespoons honey until the oil is melted and the honey is pourable. Stir to combine.
• Pour the melted coconut oil and honey over the dry ingredients. Mix thoroughly until the oats and other dry ingredients are evenly coated and the mixture looks uniformly moistened.
• Spread the mixture in an even layer on the prepared baking sheet.
• Bake for 10 minutes. Remove the sheet, gently turn/flip the granola with a spatula so the underside is exposed, return to the oven and bake 5 more minutes. Remove again, turn/flip once more, and bake a final 5 minutes, until the granola is golden and fragrant (about 20 minutes total).
• Remove from the oven and let the granola cool on the baking sheet for a few minutes until warm but not piping hot. Sprinkle chocolate morsels evenly over the warm granola and let cool completely so the morsels set. Break into clusters and store in an airtight container.