Cocoa Buckwheat Granola

by Aug 29, 2016

Chocolate for breakfast. Sure you can! Maximize nutrition 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.


Cocoa Buckwheat Granola

2 quart-sized Mason jars; adapted from Sarah Britton, My New Roots blog



  • ½ cup coconut oil 4 ounces
  • ½ cup honey
  • ¼ cup maple syrup or coconut sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon sea salt or Kosher salt


  • 2 cups oats
  • 2 cups buckwheat groats (not roasted kasha)
  • 1 cup walnuts
  • 1 cup large flake coconut, unsweetened
  • 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 coconut oil with sweeteners. Add vanilla and salt.

  2. Combine oats, buckwheat, walnuts, coconut, cocoa, and chia seeds 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. Let cool and store airtight.



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