Meet your new favorite granola, perfectly paired with my new favorite store-bought almond milk from New Barn.
cacao granola
Adapted from Megan Gordon’s recipe for YogaJournal Magazine.
free of dairy, gluten, refined-sugar, soy
makes approx 6 cups
ingredients
3 cups gluten-free whole grain rolled oats
½ cup mix of raw sesame seeds, pumpkin seeds, hemp seeds
½ cup brazil nuts or walnuts, roughly chopped
½ cup cashews or hazelnuts, roughly chopped
1 tsp sea salt
¼ tsp ground cinnamon
½ tsp ground cardamom
⅛ tsp ground turmeric [optional]
3 tbsp – ¼ cup raw cacao powder [to taste]
1 tsp pure vanilla extract
½ cup maple syrup [to taste]
½ cup coconut oil, melted
¾ cup unsweetened coconut shreds or flakes
¼ cup cacao nibs [optional]
instructions
Preheat oven to 325 F.
Line a large rimmed baking sheet with parchment paper.
In a large bowl, stir together oats, seeds, nuts and spices.
Add wet ingredients and stir/mix thoroughly before evenly spreading mixture onto prepared baking sheet.
Bake for 15 minutes, stir in the coconut shreds/flakes and return to the oven for another 18-20 minutes until golden brown [stir once halfway through].
Let cool completely, stir in cacao nibs.
Store in airtight container at room temp 3-4 weeks or refrigerator for up to 6 weeks.[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
cacao granola
Ingredients
- 3 cups gluten-free whole grain rolled oats
- 1/2 cup mix of raw sesame seeds, pumpkin seeds, hemp seeds
- 1 tbsp chia seeds [optional]
- 1/2 cup brazil nuts or walnuts roughly chopped
- 1/2 cup cashews or hazelnuts roughly chopped
- 1 tsp sea salt
- 1/4 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/8 tsp ground turmeric [optional]
- 3 tbsp raw cacao powder [to taste, add more if desired]
- 1 tsp pure vanilla extract
- 1/2 cup maple syrup to taste
- 1/2 cup coconut oil melted
- 3/4 cup unsweetened coconut shreds or flakes
- 1/4 cup cacao nibs [optional]
Instructions
- Preheat oven to 325 F.
- Line a large rimmed baking sheet with parchment paper.
- In a large bowl, stir together oats, seeds, nuts and spices.
- Add wet ingredients and stir/mix thoroughly before evenly spreading mixture onto prepared baking sheet.
- Bake for 15 minutes, stir in the coconut shreds/flakes and return to the oven for another 18-20 minutes until golden brown [stir once halfway through].
- Let cool completely, stir in cacao nibs.
- Store in airtight container at room temp 3-4 weeks or refrigerator for up to 6 weeks.
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