Cocoa Buckwheat Granola

by Aug 29, 2016

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



  • 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


  1. 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.

  2. 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.



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