cacao granola

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

Adapted from Megan Gordon’s recipe for YogaJournal Magazine. free of dairy, gluten, refined-sugar, soy makes approx 6 cups

Print Recipe Pin Recipe

Course breakfast + brunch, Dessert

Cuisine baking, breakfast + brunch, gluten-free, soy-free, sugar-free, vegan, vegetarian

Servings 6 cups

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.