the perfect homemade valentine’s day treat!
i am completely addicted to this chocolatey, perfectly crunchy granola. i have a weakness for the store-bought version of this- i’ve been wanting to make my own version for so long now! this granola is gluten free, nut free, and refined sugar free. and so delicious!
i love how easy it is to throw together, and how BIG of a batch it makes. it' makes the perfect amount to make a few gifts for special people in your life (or to keep for yourself).
this is perfect in a yogurt bowl, on top of a smoothie, or for snacking drenched in almond milk. it’s so satisfying, and it is fiber-rich and nutrient-dense. i think you’ll love this one!
3 cups rolled oats
2 cups buckwheat
1/2 cup coconut flakes
3 tbsp chia seeds
3 tbsp coconut sugar
1/4 cup honey (i do not like the results with maple syrup, i don’t recommend substituting)
1/4 cup + 2 tbsp coconut oil
2 tsp vanilla extract
1/2 cup + 1 tbsp unsweetened cocoa powder
1/4 tsp of sea salt, plus more for sprinkling
2 dark chocolate bars, roughly chopped
freeze dried berries (raspberry and/or strawberry)
1. preheat oven to 350°F and line a baking sheet with parchment paper.
2. in a large bowl combine oats, buckwheat, coconut flakes, chia seeds, coconut sugar, and sea salt
3. in a small saucepan over low-medium heat, melt coconut oil, then whisk in honey, vanilla, and cocoa powder. whisk until a smooth chocolate sauce forms.
4. pour chocolate sauce over dry and mix well- be patient and make sure everything gets evenly coated.
5. spread mixture out in an even layer on a lined baking sheet and press firmly with the back of a spatula to ensure that the mixture is compact.
6. bake for 15-17 minutes, watching so that it doesn’t burn.
7. remove from oven, toss to stir, and place back in oven to bake for another 3-5 minutes until toasted and fragrant. allow to completely cool before stirring in chocolate and berries. store in an airtight container for up to 3 weeks, or in the freezer for longer. (or fill mason jars for gifts)