Adding to chocolate makes [almost] everything better. Like most granola recipes, this one is very customizable. The first few ingredients in the list are required, but then choose between:
- Honey vs. maple syrup
- Chia seeds vs. flaxseed
- Some combination of nuts (my pick is 1/4 cup almonds, 1/4 cup sunflower seeds)
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And, without further ado…
- 1 1/2 cups oats, gluten free
- 1/4 cup coconut oil, melted
- 1 tsp cinnamon
- 2 Tbsp cocoa or cacao powder
- 1/3 cup maple syrup or honey
- 1/4 cup chia seeds or ground flaxseed
- 1/2 cup nuts or seeds (sunflower seeds, almonds, walnuts, peanuts, pecans, nut butter — mix it up!)
- 1/2 cup dried cranberries or goji berries
- Preheat the oven to 325°F. Line a baking sheet with parchment paper or a thin spray of oil.
- In a large mixing bowl, mix melted coconut oil with maple syrup or honey.
- Add the oats, nuts/seeds, chia/flaxseed and cinnamon to the mixing bowl. Finally, stir in the the cacao/cocoa powder.
- Pour the granola onto the baking sheet in one mound. Using the back of a spoon or spatula, pack the granola down tightly so that it spreads out into a 1/4 inch thick layer.
- Bake for 20-30 minutes, rotating the pan in the oven after 10 minutes. The granola is done when the edges start to reach a darker brown.
- Remove from the oven and let it cool completely. Break the granola apart and store in an air-tight container for up to a week on the counter, longer in the fridge.
Comment below and let me know what ingredients you choose. Enjoy!