Chocolate Hazelnut Granola {Gluten-Free, Dairy-Free}
Chocolate Hazelnut Granola - Healthy, crispy granola that will remind you of your favorite childhood chocolate cereal and even turn milk into chocolate milk!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 3 cup gluten-free rolled oats
- 1 cup buckwheat groats
- 1 cup unsweetened coconut flakes
- 1 cup hazelnuts (or walnuts)
- 1/4 cup chia seeds
- 1/3 cup honey (or maple syrup)
- 1/4 cup coconut sugar (or brown sugar)
- 1/3 cup coconut oil
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1/3 cup raw cacao powder (or cocoa powder)
Instructions
- 1
Preheat the oven to 350F. Line a baking sheet with parchment paper.
- 2
In a large bowl, combine the oats, buckwheat, coconut, hazelnuts, and chia seeds.
- 3
In a small saucepan, combine the honey, coconut sugar, coconut oil, vanilla, salt, and cacao powder. Heat over medium until the mixture is smooth and fully combined.
- 4
Pour the chocolate mixture over the dry ingredients and stir to evenly combine. Spread the granola out onto the baking sheet in an even layer.
- 5
Bake for 15-20 minutes. Remove from the oven and flip over large sections of the granola to cook on the other side. Bake for another 10 minutes, stirring every 3-4 minutes until the mixture is toasted.
- 6
Allow the granola to cool. Store in an airtight container at room temperature for up to 2 weeks. Enjoy!