Slow-toasted Almond & Chia Granola

Ingredients:

• 2 cups almond pulp/reserves (dried and roasted beforehand — we use our favorite almonds by Brilliant Superfoods by @elliesbest)
• 1/2 cup old fashioned oats
• 1/3 cup brown sugar (packed for better caramelization)
• 3 tbsp chia seeds
• 1 tbsp cinnamon powder
• 1/2 tsp fine salt
• 1/2 cup vegetable oil
• Handful chocolate chips (to be added after cooling)

Instructions:

1. Preheat your oven to 325°F (165°C). Line your baking sheet with parchment paper.
2. In a large bowl, whisk together the dry ingredients: almond pulp, oats, sugar, chia, cinnamon, and salt. Pour in the vegetable oil and stir until everything is well-coated.
3. Spread the mixture evenly onto the prepared baking tray.
4. Bake for 40–50 minutes total.
   
• At 20 minutes: Remove the tray and gently “flip” the granola with a spatula. Do not over-stir if you want chunks.
• At 40 minutes: Check for a deep golden color and a fragrant, nutty scent. If it still feels a bit damp, bake another 5–10 minutes.
  
5. Remove from the oven. It will still feel slightly soft—this is normal. Do not touch it for at least 45 minutes. This is when the sugar sets and the granola turns crunchy.
6. Once the tray is completely cool to the touch, sprinkle on your chocolate chips. If the granola is even slightly warm, the chips will melt and turn your granola into a brown smudge.

Storage: Store in a glass jar in the fridge. Keeps crisp for up to 3 weeks!