Chocolate Granola with Cacao, Nuts & Seeds
Serves 23
Crisp, nutty and intentionally less sweet, this homemade chocolate granola is made with cacao powder, pecans, walnuts and plenty of seeds for a nourishing crunch.
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Ingredients
- 3 cups old-fashioned rolled oats
- ½ cup chopped pecans
- ½ cup chopped walnuts
- ⅓ cup pepitas
- ¼ cup sunflower seeds
- 2 tablespoon hemp hearts
- 2 tablespoon ground flaxseed
- ⅓ cup organic cacao powder
- ½ teaspoon Ceylon cinnamon
- ¾ teaspoon fine sea salt
- ¼ cup coconut oil, measured solid, then melted (49 g)
- ¼ cup pure maple syrup
- 2 teaspoon pure vanilla extract
- ½ teaspoon espresso powder, optional
- ½ cup chopped dark chocolate or dark chocolate chunks, optional
Instructions
- Preheat oven to 300°F. Line two baking sheets with parchment paper.
- In a large bowl, combine the oats, pecans, walnuts, pepitas, sunflower seeds, hemp hearts, ground flaxseed, cacao powder, cinnamon, espresso powder (if using) and salt. Stir until well combined.
- Melt the coconut oil. Add the maple syrup and vanilla and whisk together quickly so the coconut oil doesn't begin to firm up again.
- Pour the coconut oil mixture over the dry ingredients and stir well until everything is evenly coated.
- Divide the granola evenly between the two prepared baking sheets and spread into even layers.
- Bake for 20 minutes. Stir the granola on both pans, then return to the oven and bake for another 8-10 minutes, or until dry-looking and fragrant. Baking times may vary slightly by oven.
- Let the granola cool completely on the baking sheets. It will continue to crisp as it cools.
- If adding dark chocolate, stir it into the granola once completely cooled.