Chocolate for breakfast? Sure! Maximize nutrition with this cocoa buckwheat granola, adapted from Sarah’s original recipe at My New Roots.
Cocoa Buckwheat Granola
fills 2 quart-sized Mason jars
Ingredients
Syrup
- ½ cup unsalted butter
- ½ cup honey
- ¼ cup maple syrup or coconut sugar
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt or Kosher salt
Dry Ingredients
- 4 cups rolled oats
- 1 cup large flake coconut, unsweetened
- 1 cup hazelnuts or walnuts
- 1 cup raw sunflower seeds or pepitas optional
- ½ cup cocoa powder, unsweetened
- ¼ cup chia seeds
Instructions
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Preheat oven to 300°F. Line one large, rimmed sheet pan (half-sheet) with parchment or a Silpat. In medium saucepan melt the butter and sweeteners. Once melted, stir in the vanilla and salt.
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Combine oats, coconut, nuts and seeds, and cocoa powder in a large bowl. Drizzle with syrup and mix to combine. Transfer to prepared sheet pan and spread out into an even layer. Bake for 60 minutes, stirring 2 or 3 times during baking. The granola will crisp up as it cools. Allow to cool and store airtight.
