This is my favorite granola. I eat it for breakfast as a cereal substitute almost daily with a little milk and some fresh fruit. It's also a good snack to nibble on during the day. It really picks me up when I am low on energy and soothes my empty stomach. This recipe can also be found at gardengirlrecipes.com.
3 cups (300g) rolled oats (gluten-free if desired)
1 cup (200g) buckwheat groats
1½ cups (65g) unsweetened shredded coconut
1 cup (125g) hazelnuts
¼ cup (30g) chia seeds
¼ cup (35g) coconut sugar
½ tsp sea salt
1/3 cup maple syrup
1/3 cup coconut oil
1 tsp. vanilla extract
½ cup cocoa powder
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Combine Ingredients
Combine the rolled oats, buckwheat groats, shredded coconut, hazelnuts, chia seeds and coconut sugar.
Step 2: Make Chocolate Coating
Melt the coconut oil, maple syrup, and vanilla extract in a small saucepan. Then add the salt and cocoa powder and whisk until smooth.
Step 3: Coat Dry Ingredients
Pour the cocoa mixture over the dry ingredients and coat thoroughly.
Step 4: Spread Mixture Onto Baking Sheet
Spread the mixture evenly over a lined baking sheet.
Step 5: Bake
Preheat oven to 350°F and bake for 20-22 minutes. Remove from the oven and let it cool.