Chocolate for breakfast. Sure you can! Bridge the gap to healthy with this cocoa buckwheat granola, adapted from Sarah’s original recipe at My New Roots.
I’ve always had a thing for chocolate, but now I go straight to the real thing: cocoa nibs and powder that I make into good stuff like granola and smoothies. Or a simple bar of bittersweet (current favorite is Ritual out of Park City); I snap off a piece, and pause while it slowly melts on my tongue – satisfying in a way that chocolate covered this and that from the bulk bins never was. Candy masquerading as chocolate. Too sweet for real flavor, and rarely satisfying, for many reasons, but that’s another story.
What is it you crave? Is it possible to satisfy it with real food? Find out and you’re on your way to food freedom.
- 1/2 cup (4 ounces) coconut oil
- 1/2 cup honey
- 1/4 cup coconut sugar or maple syrup
- 1 teaspoon vanilla
- 1 teaspoon salt
- 2 cups oats
- 2 cups buckwheat groats (not roasted kasha)
- 1 cup walnuts
- 1 cup large flake coconut, unsweetened
- 1/2 cup unsweetened cocoa powder
- 1/4 cup chia seeds
- In medium saucepan, melt coconut oil with sweeteners. Add vanilla and sea salt.
- Preheat oven to 300 degrees F.
- Combine oats, buckwheat, walnuts, coconut, cocoa, and chia seeds in a large bowl. Drizzle with syrup and mix to combine. Spread out on a rimmed cookie sheet pan and bake for 60 minutes or so (stirring 2 or 3 times during baking), until dried and crispy (the granola will crisp up as it rests out of the oven). Let cool and store airtight.