raw blossom honey. deep cacao. toasted nuts. clusters that taste like the crisp edge of a brownie.

ingredients

for the base

• 3 cups rolled oats
• ½ cup chopped almonds
• ½ cup chopped cashews
• ½ cup unsweetened coconut flakes
• ½ tsp flaky sea salt

for the chocolate honey glaze

• ⅓ cup raw blossom honey
• ¼ cup melted coconut oil
• 2½ tbsp cacao powder
• 1 tbsp dark cocoa powder
• 1 tsp vanilla extract
• ½ tsp ceylon cinnamon
• ½ tsp maca powder

after baking

• ½ cup chopped 70% dark chocolate
• 2 tbsp cacao nibs
• flaky sea salt

method: preheat oven to 325°F (160°C). line a baking sheet with parchment. in a large bowl, combine oats, almonds, cashews, coconut, and sea salt. in a small saucepan over very low heat, gently warm the raw blossom honey and coconut oil just until fluid. whisk in cacao, cocoa, vanilla, cinnamon, and maca until smooth and glossy. pour the chocolate honey glaze over the oat mixture and stir thoroughly until evenly coated. the mixture should feel lightly sticky, not wet. spread into a compact, even layer on the baking sheet. press gently with the back of a spoon to encourage clusters. bake 22–26 minutes. avoid stirring if you want larger clusters. watch carefully in the final minutes. honey caramelizes faster and deeper than maple. remove from the oven and let cool completely without disturbing. this is when the clusters form. once cooled, fold in chopped dark chocolate and cacao nibs. finish with a pinch of flaky sea salt.

notes: let it cool fully before breaking apart. this is what creates those dense, bakery-style clusters. raw blossom honey gives this granola a warmer, more rounded sweetness than maple. for extra gloss and larger clusters, press firmly before baking and do not stir.

ingredient insights

• raw blossom honey: enzyme-rich, antimicrobial.
• cacao: polyphenols for circulation and mood
• maca: grounding adaptogen with subtle malted depth
• almonds & cashews: healthy fats for sustained energy
• oats: slow-burning fiber and comfort.