This grain free cacao hazelnut granola is super dense and perfectly sweetened with maple syrup. Made with a blend of buckwheat, coconut, seeds and nuts, it's gluten free, dairy free and vegan friendly.
1 cupscoconut flakes(measured packed into the cup)
1/2cuphazelnuts
1/2cupalmonds
1/2cupbuckwheat groats
1/4cuppumpkin seeds
1/4cupsunflower seeds
2tbspcacao powder
1tspground cinnamon
1/2tspfine salt
3tbspcoconut oil(scoop out and measure before melting)
1/3cupmaple syrup
1tbspvanilla extract
Instructions
Preheat oven to 160 C and line a large baking tray with baking paper.
Roughly chop the almonds and hazelnuts. Then, combine all dry ingredients in a large bowl.
Melt together the coconut oil, maple syrup and vanilla over a gentle heat on the stove top, so it becomes really runny and is easier to mix in with the dry ingredients. Pour the liquid mixture over the dry ingredients and combine thoroughly.
Spread the mixture out over the baking tray. Bake the mixture for approximately 20 minutes, using a spatula to flip the mixture around once or twice so the edges do not burn.
Remove from the oven and allow to cool completely, it should harden up as it cools. Store in an airtight container; the granola should keep for 2-3 weeks or even longer, if stored well.
Notes
*The granola is pictured above with some vanilla chia pudding and a dollop of greek yoghurt. If you would like to make a vanilla chia pudding to go with the granola, my recipe is here – Simple Vanilla Chia Pudding
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