Salted Caramel Mocha Granola

Preheat oven to 350 F.

Combine coconut oil and honey in a large mixing bowl. Microwave 45 seconds or until coconut oil is melted. Add cocoa powder and espresso powder, stir mixture until well dissolved.

Add oats and stir mixture until all oats are completely covered in the chocolate coffee mixture. Grab a large baking sheet and spray with cooking spray.

Spread oat mixture thinly and evenly across the baking sheet. Bake for 10 minutes, stir mixture, and add half of the chopped caramel squares. Bake for 10 more minutes.

Remove oats from oven, let them cool about 10 minutes, and while still warm sprinkle the rest of the caramel over the granola mixture.

When the granola is completely cool add the sea salt over the top. Store in an airtight container.