Chocolate for breakfast? Sure! Maximize nutrition with this cocoa buckwheat granola, adapted from Sarah’s original recipe at My New Roots.
Cocoa Buckwheat Granola
yield: 8 cups, enough to fill two quart-sized mason jars
Ingredients
syrup
- ½ cup coconut oil 4 ounces
- ½ cup local honey
- ¼ cup coconut sugar or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon salt Kosher or sea salt
base
- 2 cups buckwheat groats, raw (not roasted kasha)
- 2 cups rolled oats
- 1 cup walnut halves or pieces
- 1 cup large flake coconut, unsweetened
- ½ cup unsweetened cocoa powder
- ¼ cup chia seeds
Instructions
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Preheat oven to 300°F.
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In medium saucepan, melt coconut oil with sweeteners. Add vanilla and salt.
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In a large bowl, combine buckwheat groats, oats, walnuts, coconut, cocoa powder, and chia seeds. Pour syrup over and mix to combine. Spread out onto a rimmed half sheet pan and bake for about 60 minutes, stirring 2 or 3 times during baking. The granola will crisp as it cools. All to cool before storing airtight.
