October 3, 2017






Yield 5 cups  






4 cups gluten-free rolled oats

2 cups chopped raw nuts - almonds, pecans & hazelnuts

1/4 cup desiccated or shredded coconut (unsweetened)

2 Tbsp. chia seeds

3 Tbsp coconut sugar

1 tsp sea salt

1/3 cup raw cocoa powder

1/4 cup coconut oil

1/2 cup maple syrup, plus more to taste 

1/2 cup dark chocolate chunks 

1/4 cup toasted coconut chips 





Preheat oven to 170C.


To a food processor or mixing bowl, add the oats, nuts, coconut, chia seeds, coconut sugar, salt, and cocoa powder. If you prefer a finer granola use a food processor, alternatively for a chunky granola - mix by hand I a bowl.


Pulse a few times or stir to combine.


In a small saucepan over medium-low heat, warm the coconut oil and maple syrup until melted and combined.





Pour over the dry ingredients and blend or stir well.  


Spread the mixture evenly onto a baking sheet and bake for 30 minutes (or until fragrant and deep golden brown), stirring a bit near the halfway point to ensure even baking.  Check flavour, you may need to add some extra maple syrup. 





Allow to cool completely, then add the chopped chocolate chunks and coconut chips.


Place in a container that has an air-tight seal, and it should keep for a few weeks. Or store in the freezer, in an airtight container for up to 1 month or longer.





This granola came about after glancing at a delicious Instagram post and noticing the abundance of dry goods in my pantry that needed to be recycled into something yummy.  I had a box of gluten-free oats that I needed to get rid of, and so many half bags of raw nuts, naturally my first thought was granola. Some raw cocoa powder and two slabs of raspberry dark chocolate brought back from London, courtesy of my mom and I was set to create a mouthwatering healthy, plant-based granola - packed with fibre!





Generally I purchase the Woolworths Carb Clever™ Almond & Cocoa Nib Granola, and I can easily eat the whole bag in a matter of a week!  I wanted to create a version for the blog, which would in turn work out more cost effective for me and my readers.  The recipe is simple, requiring just 11 ingredients and roughly 30 minutes to make!


For me this is the perfect quick breakfast or on-the-go snack. I love adding this granola to some strawberry or coconut yogurt with berries for an easy summertime breakfast or snack when I don’t feel like cooking.





Find the printable version of the recipe here



Source: Adapted from the Minimalist Baker

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