Once you find a granola recipe you like, you can adapt it in many ways. When I was developing this recipe, I based it off my House Granola because I like how the honey and maple syrup help form clusters. I also went with the butter, because I like the flavor. For chocolate, I added cocoa powder, as I learned when I made a Cocoa Buckwheat Granola in the past. Since cocoa powder is unsweetened, this addition creates a less sweet end product, but I like it that way. At serving time, if I’m feeling more chocolatey, I sprinkle on some Hu gems or enjoy a square of Simple Milk on the side with my coffee.
Can you use coconut sugar? Yes. Sucanat? Sure. Just keep in mind you’re not going to get the cluster factor without honey. But I get it, sometimes you don’t want to use honey. When my son needed to follow a FODMAP elimination diet, I created this Berry Crisp Granola. Swap sweeteners by using this recipe as a guide.
Can you use coconut oil instead of butter? Absolutely. Half and half? Sure. The fat makes it crisp and provides flavor. Use what you like.
Can you add quinoa flakes? puffed amaranth? ground flax? buckwheat groats? Sure! Can you leave out the coconut? Certainly. Keep the oat to nut/seed ratio about the same and sub anything you like.
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.
