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
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.
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.