Coco-nola: Chocolate Granola

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I love granola, but it’s so hard for me to find any in the grocery store that fits all of my crazy food eating needs. I am allergic to nuts, which makes finding any kind of even almost healthy pre-packed granola nearly impossible. Also, most store bought granola is filled with sugar or other ingredients I try to avoid. There’s an easy fix to this horrible dilemma, I make my own, which is really fun, and then I can eat it worry free.

I like adding ingredients to my granola that make it hardier. I love oats, and eat a ton of them, but I needed to mix it up. I bought buckwheat a while back, but didn’t know what to do with it. I use the flour a lot in baking, and I don’t love it in savory dishes (still have to give that a few more tries), so I thought, why not granola! Despite it’s name, buckwheat is not a wheat product. It’s actually a fruit seed that is related to rhubarb. It is naturally gluten free and full of vitamins and minerals like magnesium (really good if you have muscle cramps!). It’s high in soluble fiber, can lower your cholesterol and stabilize your blood sugar. Sounds like a win-win to me. It gives the granola an amazing crunch. Who doesn’t love a good crunch?

I also added unsweetened coconut flakes, which is super good for your immune system. I sweetened it with homemade date paste (Don’t know how to make it? Click here!) and a little maple syrup. I heated the date paste with maple syrup, coconut oil and some raw, unsweetened raw cacao powder in a pan to make this ooey gooey chocolate syrup to coat all of the dry ingredients. I dare you not to lick the spoon.

Raw cacao powder is the purest form of chocolate you can consume. It’s just ground of cacao beans that have never been heated or processed so you don’t loose any of the amazing health benefits. Pure cacao is said to have more antioxidants then any food, pretty amazing if you ask me. If you can’t find raw cacao, then cocoa (I know, this gets really confusing!) is still really good for you, just make sure to find one that has no additives, like added sugar.

Granola is a great thing to have on hand. I like to make a big batch each week. I sprinkle it on top of my coconut yogurt and smoothies, or just grab a handful when I need an energy boost. You can add any kind of nuts and seeds to this, that’s the good thing about making yourself!

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Coco-nola
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast/Brunch
Serves: 6 - 8 servings
Ingredients
  • 3 cups of oats (gluten free if needed)
  • 1 cup of buckwheat groats
  • 1 cup of unsweetened coconut flakes
  • 12 dates made into paste
  • ⅓ cup of maple syrup
  • ⅓ cup coconut oil
  • ½ cup unsweetened raw cacao powder
  • I teaspoon of vanilla
  • ½ teaspoon sea salt
Instructions
  1. Preheat oven to 350 degrees
  2. Start by making the date paste if you don’t have any on hand. See recipe in link above.
  3. In a bowl mix together the oats, buckwheat, and coconut. Set aside.
  4. In a saucepan heat up date paste, coconut oil, maple syrup, cacoa powder, vanilla and salt until everything is well incorporated.
  5. Pour the chocolately goodness into the bowl of dry ingredients, mix until everything is well covered.
  6. Spread evenly onto a baking sheet covered in parchment paper. Flatten it out with the back of a spoon so the clumps stick together.
  7. Bake for 35-40 minutes. After the first 15 minutes gently flip over some of the bunches, careful not to break them up. Check every 5-10 minutes, mixing it around gently, making sure it doesn’t burn.

 

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