The delicious, natural bitterness of cocoa nibs is sweetly contrasted by maple syrup, making this a perfect mix-in to Coconut Almond Granola or a topping for ice cream. The granola will keep in an airtight container at cool room temperature for up to 1 month—if it lasts that long.
Bake the granola, without stirring, until golden and toasted and the oats are slightly crispy rather than chewy, 60 to 70 minutes, rotating the pan after 30 minutes. Let cool.
Meanwhile, make the Cocoa Nibs: In a small skillet or saucepan over medium-high heat, heat the syrup. Add the nibs and a pinch of salt, then stir constantly until the syrup clings to the nibs, and the bottom of the pan is dry. Spread out the nibs on a plate to cool. If they’re sticky, set them on top of a warm oven to dry out.