I have close to a million granola recipes on rotation. I wasn’t planning on adding anymore…but then I had this idea. Clearly I had to add another one to my repertoire.
It came to me in a moment of desperateness caused by sleep deprivation. My youngest, in case you didn’t know, (coz I don’t talk about it every week or anything) doesn’t sleep. He is ridiculous. Sooo…my morning coffee, followed by an awesome smoothie just doesn’t provide the kick I need. I have found myself wanting chocolate (all the freakin’ time)….but who can justify chocolate at 7.30 in the morning? Ah me, now that I have this sophisticated granola in my life 🙂
This granola is amazing! Raspberries and dark chocolate are pretty much the ultimate combination in my mind – throw them in your breakfast cereal and you are starting the day right! Seriously.
I tried out some raw buckwheat groats for the first time with this batch, just to change things up a bit: let’s just say they will be featuring in a lot of my granolas from now on – so crunchy!
I hope you enjoy this beautiful granola as much as I do. Oh and my 2 year old….she was ecstatic to learn that there were chunks of chocolate hidden in her breakfast ‘nola‘. That’s bad parenting for you right there (I call it survival….and it’s still better than the boxed stuff so what the hey). I will deal with her growing dark chocolate addiction when I come out of my sleep deprived state.
I made this a nut free version because we eat so many nuts throughout the week, but if you want to make it a bit more decadent, throw some hazelnuts in with step 2 (in the recipe below) – it takes it to a whole other level.
Do you eat chocolate for breakfast? (If you don’t, you can always rectify that with this granola) I would love to hear from you! Leave a comment, like on Facebook, tweet on Twitter or pin to Pinterest for later.
- 3/4 cup gluten free rolled oats
- 1/2 cup raw buckwheat groats or more oats if you don't have any
- 1/2 cup raw pepita seeds
- 1/2 cup raw sunflower seeds
- 1/2 cup shredded unsweetened coconut
- 1 tbsp unsweetened cocoa
- 2 tsp ground cinnamon
- 1/4 tsp sea salt
- 1/4 cup pure maple syrup
- 1/4 cup melted coconut oil
- 2 tsp pure vanilla extract
- 1/4 cup freeze dried raspberries
- 1/4 cup dark chocolate chunks I used 72% cacao
- Preheat the oven to 275F and line a large rimmed baking sheet with some parchment paper
- Add the oats, buckwheat groats, peptias, sunflowers seeds, coconut, cocoa, cinnamon and salt into a large mixing bowl and stir to combine
- Add in the maple syrup, melted coconut oil and vanilla and stir to combine
- Spread the granola onto the prepared baking sheet. Use a spatula to smooth it down to a layer about 1/2 inch high
- Pop in the oven for 20 minutes. Then rotate the pan and bake for another 18 minutes - it should be golden and firm to the touch
- Take the granola out of the oven and allow to cool for at least an hour - resist the urge to touch if you want clusters
- Once cooled, break apart into clusters, mix in the raspberries and chocolate chunks
- Store in a glass jar in the fridge. It should last 2-3 weeks (can also be frozen for about 5-6 weeks)
If you want to make it even more decadent throw in some hazelnuts in step two!
Time Saving Tip: Make a double batch. Keep one in the fridge and one in the freezer. When you are ready for the frozen batch, just remove from the freezer the night before you need it, pop into a glass jar and store in the fridge.