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cacao granola

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