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Hershey Voluntarily Recalls HERSHEY'S Chocolate Shell Topping Due to Undeclared Almonds. Click here for details!



1 hour 45 minutes
Skill Level
2-1/2 cups

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.

Ingredients & Directions

Prep Time
12 minutes
Bake Time
22 minutes
Cool Time
1 hour


  • 3 cups
    rolled oats (not quick-cooking or instant)
  • 3 Tbsps
    packed light brown sugar
  • 1/2 tsp
    ground cinnamon
  • 1/4 tsp
  • 1/3 cup
    light corn syrup or honey
  • 1/4 cup
    vegetable oil
  • 1 tsp
    vanilla extract
  • 8
    ALMOND JOY Snack Size Candy Bars (.6 oz. each)
  • 1/2 cup
    sliced almonds
  • 1/2 cup
    sweetened coconut flakes

Step-By-Step Directions

Equipment Needed 
oven oven
measuring cup measuring cups
rubber scraper rubber scraper
bowl small bowl
microwave microwave
large tray Large Tray
wire rack wire rack
bowl large bowl

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.

Additional questions?